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That is definitely not true. As a canner and one who follows ONLY safe and current tested recipes for all (tomatoes included) there is both water-bath and pressure canning options available. BOTH require acidification in either method to be safe shelf stable products. The pressure canning...

So far, since I registered, I am no longer able to see posts or topics. Supposedly I am in the "introduce yourself" thread, but I can't see it and it took me a bunch of clicking to figure it out and still confused. Anyways, new to fermenting hot sauce as of last year; am currently working on...