Made a sauce last night and out of a crazy whim I've decided to age it....but don't know how to go about it. Do I just let it sit for a while? How long?
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Aging hot sauce
- Thread starter imaguitargod
- Start date
It takes at least 2 weeks for the flavors of anything you cook and jar to really mellow out and taste the way they should. Not saying that things won't taste good right after you cook and bottle them, but there is definitely a mellowing process I have found when it comes to canning foods.
Yeah, what did you make? -Lars-
Yeah, what did you make? -Lars-
I bottled it, but did not seal......hmmm...that's probably not a good thing huh?
I made a sauce out of 16 different kinds of peppers, some garlic, salt, black peppers, red wine vinegar, vinegar, and wine.
I made a sauce out of 16 different kinds of peppers, some garlic, salt, black peppers, red wine vinegar, vinegar, and wine.
Not s' good...you need to seal it while its hot. Hurry & shove it all in the fridge.
I placed it in a qurat jar. Turns out, it did seal itself. I placed it right in the fridge still hot and that was enough to seal it. I learned this when I tried to open it and it would open with light pressure. And the seal is down (not popped).
Dude, unless you are using a mash fermentation, aging will have no bearing on the sauce itself. In fact, once in the bottle, it's much the same as any bottled product.