hello hello....As alot of you know i make whole foood natural sauces with vinegar, lime and lemon as the natural preservatives. Basically I am looking for another natural preservative that will help extend shelf life.
Some people talk about citric acid, malic acid and tartaric acid....along with pomace and so on. On average most of my sauces are stable at 4.1 ph for 6 months kept refrigerated after opening.
Has anyone got any ideas to assist with this so that i can extend the shelf life. Using only other natural products?
Cheers greatly
Some people talk about citric acid, malic acid and tartaric acid....along with pomace and so on. On average most of my sauces are stable at 4.1 ph for 6 months kept refrigerated after opening.
Has anyone got any ideas to assist with this so that i can extend the shelf life. Using only other natural products?
Cheers greatly