preservation Can oxidation be prevented?

[mitchNC]

The sauces I made last year have turned brown. I store then in pint jars inside a cabinet.

They smell okay but they're not very appetizing.

We have a vacuum sealer with an attachment for jars. Would that help? Or should I just not expect the sauce to store for so long?

So many freaking peppers!

 

[The Hot Pepper]

Oxidation takes oxygen, were they opened already?

 

[The Hot Pepper]

Please post your ingredients, pH level, and botting method.

 

[skullbiker]

I vacuum seal almost everything that's not for long term storage. I have hot water bath canned sauce for longer storage. And store in a dark cabinet or room.

 

[mitchNC]

Just a salt brine fermentation and cayenne peppers. Vinegar to achieve
pH 3.4. Put into sanitized Ball jars with rings and lids.
But not water bath canned or vacuum sealed.

 

[SmokenFire]

many of my sauces will not hold color for more than a year or so - especially lighter colors like orange and yellow. vacuum sealing will help protect the color.

 

[The Hot Pepper]

A good antioxidant is ascorbic acid (called vitamin C for clean label purposes).

 

[mitchNC]

Oh, we use that in our wine!
Didn't think of that.

 

[The Hot Pepper]

If you seal properly and use ascorbic acid you protect the color before as well as after it has been opened. Acetic acid (vinegar) does not suffice. In fact, acetic acid is not technically an antioxidant.

 

[The Hot Pepper]

Oh, we use that in our wine!
Didn't think of that.

Great, you already have it then! I am not sure about ratios.

 

[salsalady]

Ascorbic acid is usually listed last on ingredient lists. Only a tiny amount is needed. Maybe some googling can give you some ratios.

 

[salsalady]

National Center for Home Food Preservation

nchfp.uga.edu