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Shelf life question

cayenneman

cayenneman

Ok so I made several sauces last year that contain peppers, carrots, onions, garlic and vinegar. I have a digital ph meter and all were at least 4 ph before I put them in sterile woozies. I didnt boil for 20 minutes as Ive just read People saying should be done but they were hot and were simmered for a while. I have eaten them and thought they were fine. So my questions are...

1. Do you think they are safe to eat?
2. Are they still good one year later?

Any help would be great. Thanks.
 
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cayenneman said:
Ok so I made several sauces last year that contain peppers, carrots, onions, garlic and vinegar. I have a digital ph meter and all were at least 4 ph before I put them in sterile woozies. I didnt boil for 20 minutes as Ive just read People saying should be done but they were hot and were simmered for a while. I have eaten them and thought they were fine. So my questions are...

1. Do you think they are safe to eat?
2. Are they still good one year later?

Any help would be great. Thanks.
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The lower your pH the better for storage.  At a pH of 4 you're close to the edge - I usually prefer 3.6 or lower.  
 
Are they still good a year late and safe to eat?  Open one, smell it - if it smells good give it a taste.  
 
I have hot sauces that were bottled around 3.4 that I have eaten after 5 years and they were awesome.  
 
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