Ok so last time I made sauce it lasted about 3 months refrigerated before souring on me. This time I have a few people who would like some and I would like to maximize shelf life as long as possible. I know recipes can vary in terms of shelf life so here are my recipes for this year since my peppers should be ready with in the month
Reaper sauce
Carolina reapers
Bhut jolokia
Apple cider vinegar
Sugar
Salt & pepper
Garlic & onion
Spices
Habanero blend
Red habanero
Orange habanero
Fatalii
Red scotch bonnets
Apple cider vinegar
Garlic & onion
Sugar
Salt & pepper
Spices
Trinidad (with a sweet twist)
Trinidad butch T & morouga
Pineapple/papaya
Mango
White vinegar
Orange juice
Salt & pepper
Spices
Those are basic recipes I'm sure I'll add things to taste.
Anyhow as said what will maximize my shelf life both opened and unopened and what is a simple way of doing this for the noob sauce maker?
Thanks everyone
Ken
Reaper sauce
Carolina reapers
Bhut jolokia
Apple cider vinegar
Sugar
Salt & pepper
Garlic & onion
Spices
Habanero blend
Red habanero
Orange habanero
Fatalii
Red scotch bonnets
Apple cider vinegar
Garlic & onion
Sugar
Salt & pepper
Spices
Trinidad (with a sweet twist)
Trinidad butch T & morouga
Pineapple/papaya
Mango
White vinegar
Orange juice
Salt & pepper
Spices
Those are basic recipes I'm sure I'll add things to taste.
Anyhow as said what will maximize my shelf life both opened and unopened and what is a simple way of doing this for the noob sauce maker?
Thanks everyone
Ken