Hey all!
I came across this site when I was googling how to make a hot sauce shelf-stable. I have a pH meter on order as we speak.
I made my first batch using jalapenos and golden raisins a few weeks ago and it turned out well (although a little thick). Going to try again with some tweaks in a week or two.
I look forward to browsing and learning
I came across this site when I was googling how to make a hot sauce shelf-stable. I have a pH meter on order as we speak.
I made my first batch using jalapenos and golden raisins a few weeks ago and it turned out well (although a little thick). Going to try again with some tweaks in a week or two.
I look forward to browsing and learning