Preserving all that hot sauce.... how?

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Preserving all that hot sauce.... how?

Postby patrice on Thu Apr 04, 2019 10:08 pm

Hi,
We tried two jars of jalapeno and thai peppers with tomato and carots in a brine. It's been fermenting for a few weeks now and it tastes great. It will soon be time to turn it all into hot sauce.

The only problem: That's a lot of hot sauce.

How long do you think we can keep it in the fridge?
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Re: Preserving all that hot sauce.... how?

Postby irie1029 on Fri Apr 05, 2019 7:41 am

Oh gosh I have had mine for over 2 years. Mine is Thai and Tabasco and Habanero garlic and more of a chutney than a sauce.
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Re: Preserving all that hot sauce.... how?

Postby patrice on Fri Apr 05, 2019 8:22 am

Nice. so no worries then. I wasn't sure since well.. no preservative no nothing.

Thanks
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Re: Preserving all that hot sauce.... how?

Postby Christopher Weeks on Tue Apr 09, 2019 8:52 am

If you get the pH down below 4 or something, it's supposed to be shelf-stable indefinitely. When I make a batch, I bottle into 5-oz woozy bottles -- one goes in my fridge and the others, I top with a tiny drizzle of apple-cider vinegar and store in my cupboard. Even at kitchen room temps, they last at least months.

But I'm relatively new and only started seriously saucing last summer's chiles. Before that, I was only making tiny batches of one bottle.
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