Wow that is a wealth of info, Ive just ordered my first PH tester on Amazon, thank you SalsaLady.
After trawling through the site, I don't think this question has been asked before, but apologies in advance if it has!
Ive been developing a fresh chilli sauce, the main base is canned artichoke with roasted red pepper, chilli, spices, olive oil, white spiced vinegar & sugar. I do not cook the sauce, just blitz the ingredients together and bottle (using a bottle sterilised in the oven). The sauce lasts approx 4 weeks unopened and approx 4 weeks opened in the fridge.
So how can I extend the shelf life of the sauce without cooking/ hot filling, pressure canning or hot water bath? Its a fresh chunky relish style sauce, really tasty as a dip, cold sauce or to marinate chicken and fish. If I cook it or add heat to it, the taste and texture will change. Do I have to accept its a 4 - 8 week refridgerated sauce, or is there another way of preserving it?
After reading this article I now have to look at the PH level of the sauce and will most probably have to increase the acid via more vinegar, salt, lemon juice or sugar. Will this alone extend the shelf life or do I still need to look at another process before / during bottling?
I would love to get your views.
Edited by chakalaka, 21 December 2016 - 08:05 AM.