For hot sauce, salsa, BBQ sauce and pickle makers

Pass inspections and handle recalls in minutes.

Batch records built for sauce makers: lot codes, pH logs checked against your process authority's limit, cost per bottle, and one-click recall reports. No more scribbled notes and spreadsheets.

Start free — no card See how it works

Free for one product and five batches a month. Paid plans from $19/month.

A batch record on a phone: lot code, ingredient lots used, and a pH check marked pass

Paper and spreadsheets don't hold up when it matters

An inspector asks for last March's pH logs

…and they're on a sauce-splattered clipboard, or a spreadsheet tab nobody can find.

A supplier recalls a lot of peppers

Which of your batches used it? Which stores got those batches? With paper, that's a weekend.

You don't know what a bottle really costs

Pepper prices moved, bottles went up, and the margin you priced on is a guess.

How it works

1
Enter your process letter once
Product, bottle size, and the max equilibrium pH and hold times from your process authority's letter. Upload the PDF so it's on file.
2
Start a batch, get a lot code
Scale the recipe by bottles or by weight. A lot code like HGS-26289-01 is generated from your format — never a duplicate.
3
Log lots and pH on your phone
Pick the supplier lots you used. Type the pH reading and see pass or fail against your letter's limit before you save.
4
Recall in two clicks
Type any lot code — a sauce batch or a supplier's pepper lot — and get every batch, customer and shipment involved, as a PDF.

A recall report listing affected batches, customers and supplier lots — Recall: one supplier lot traced through the mash to every sauce batch and store.

A printed batch production record with lots, checks and sign-off lines — The batch production record PDF, ready for an inspector or your binder.

Batch records that hold up

Professional production records as PDF. Completed records lock; corrections need a reason and are logged with who and when.

pH against your spec, not a guess

Readings are checked against your letter's limit. A failed batch can't be released without a corrective-action note.

Lot tracking both directions

Backward to every ingredient and packaging lot and supplier; forward to every batch and customer — through mashes and bases too.

Cost per bottle

Ingredients, bottles, caps, labels and labor per unit, recalculated whenever a cost changes, with margin at wholesale and retail.

Inventory and alerts

What's left of every lot, low-stock warnings, and expiring or expired lots flagged before they go into a batch.

Labels and exports

Lot and best-by labels on Avery sheets. CSV export of everything, any time — your data is yours.

Pricing

14-day free trial on paid plans. Annual billing: two months free.

Free

$0/month

Free forever

✓ 1 product
✓ 5 batches a month
✓ pH logs, lot codes, inventory
✓ CSV export of everything

Start free

Maker

$19/month

or $190/year

✓ Up to 5 products
✓ Unlimited batches
✓ Recall reports
✓ Batch record PDFs and label sheets

Start 14-day trial

Pro

$39/month

or $390/year

✓ Unlimited products
✓ Up to 5 team members
✓ Shipments and forward tracing to customers
✓ Audit log export

Start 14-day trial

Questions

›Does this make me compliant?

No software can. Sauce Ledger keeps the records your process and inspector expect — lot codes, pH and temperature logs against your scheduled process, corrective actions — but it does not replace your process authority, and you remain responsible for following your scheduled process and the rules that apply to you.

›Does it make nutrition facts labels?

No. We focus on batch records, traceability and costing. For nutrition labels, use a dedicated tool such as ReciPal.

›Why does it ask for my process authority letter?

Every acidified food has a scheduled process with a maximum equilibrium pH (never above 4.6) and often hold and fill temperatures. We check each reading against your letter's values — not a generic number.

›I make a mash or base first, then sauces from it. Does tracing follow that?

Yes. Mark the mash as an intermediate product; batches made from it are linked, and a recall on a pepper lot follows through the mash to every sauce and customer.

›Can I use it on my phone in the kitchen?

Yes — it's built for a phone first, with big buttons and number pads, and it works in dark mode. It needs a connection for now; offline logging is on the roadmap.

›Can my team use it?

On the Pro plan, up to five people can share an account with owner, admin or staff roles.

›Can I get my data out?

Any time, on every plan: one click downloads every table as CSV files.

›How does the trial work?

Start on the free plan with no card. When you upgrade to Maker or Pro, the first 14 days are free; cancel before then and you won't be charged.

Sauce Ledger is a record-keeping tool. It does not replace your process authority, and it does not guarantee regulatory compliance. You remain responsible for following your scheduled process and the laws that apply to you.