So i,ve got loads of habs and bonnets and want to make a hot pepper sauce
I,m using white wine vinegar , habaneros scotch bonnets a little water and some spices but i have a few questions
1 If i cook it up and the bottle it ? how long will it last ?
2 If i then put the bottles in boiling water for a period of time would that then give me a long shelf life
3 whats the ph of chillies
4 whats the relevance of ph of sauces and shelf life
I know i,m asking alot but i cant get answers to these questions from anywhere
I,m using white wine vinegar , habaneros scotch bonnets a little water and some spices but i have a few questions
1 If i cook it up and the bottle it ? how long will it last ?
2 If i then put the bottles in boiling water for a period of time would that then give me a long shelf life
3 whats the ph of chillies
4 whats the relevance of ph of sauces and shelf life
I know i,m asking alot but i cant get answers to these questions from anywhere