fermenting Fermented Peppers in Vegetable Oil - Best practices - Shelf life (?)

[Piri Piri]

I have around 80 kg of Bird's eye chilies + Habaneros fermenting for about 2 weeks now in several fermenting containers.  Since I am planning on selling I need to get the safest way + extend shelf life for them. This is my first attempt at selling and because the amount is relatively small I can easily get a license to sell these in food markets and such. I do need though an expiration date so I can figure out the container size, but have no idea about how to determine this.
 
The main issue is that it is not hot sauce (it´s uncooked). It´s fermented pepper (20%), dried fruit or dried mushrooms (5%) infused in vegetable oil (75%). (I´m keeping the mash mix into the oil). My idea was to rely on the lactic acid from the fermentation, maybe add a bit of acetic acid or vinegar and then after that, pressure can the mix using a Presto  01781 23-Quart Pressure Canner. This should take care of any botulism safety issues. I have no idea though about expiration date. I have a can of sundried tomatoes in vegetable oil with an expiration date of July 2017. The added ingredients apart from the dried tomato, oil and spices is Lactic acid and Ascorbic acid as an anti-oxidant. I assume because the peppers are not dried the expiration date would be lower. Any ideas on how to get this date or sugestions to improve safety?
 
Thanks

 

[dragonsfire]

Theirs a note in the fermentation section about checking the PH of your sauce so its safe.
I would be careful about veg oil since it can go rancid. Olive oil has historically been used to preserve wine, etc.. in the Mediterranean.

 

[Piri Piri]

Thanks for the feedback. Rancid oil is not a big concern since it´s used in a variety of long shelf products like sundried tomatoes or even canned sardines. Olive oil could be a product option though for  olive oil lovers. (I am one of them!) I do find that olive oil adds a distinctive flavor to the mash, as with vegetable oil has a more neutral one, letting the full pepper flavor + fruits arise.  The mash will have an appropriate PH of 4.5 of lower, Oil has no PH (no water). I am a bit lost as how to determine the shelf life and since I could not find any fermented chili oil with mash in the market, I have no idea.

 

[dragonsfire]

Well I make chutneys , just use Organic Apple Cider Vinegar and Honey. 2 years later the mason jars are still good. Never new about PH until I came to this site myself in preserving foods (besides PH when I used to make cheese)