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Making sauces from fresh peppers

Sizzle Lips

Sizzle Lips

Extreme Member
All my sauces are usually made from fermented ingredients and the ph is always low enough when finished cooking and hot packed that they will keep for months with no refridgeration until opened.
My question is.... if I make a cooked sauce using fresh non fermented ingredients and the ph is still low because i use vinegar and lime or lemon juices in my recipe....will it still have the same shelf life after being hot packed.....can these keep for a few months.
 
 
 
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salsalady said:
Yes-
 
As long as the pH is at a good level, it's the same for shelf life.  Pretty sure you've seen Making Hot Sauce 101....
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Thanks SL ....i have read the hot sauce making 101....I just like to make sure the rules are the same for fresh and fermented.....plus I like to hear it from others just to reassure myself....I dont want anyone getting sick on account of my mistakes.
 
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