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how to make this a little more shelf stable

I have a hot sauce I have perfected that has a ton of sugar in it, 3+ cups in a small batch.
 
Can anyone tell me how this effects the shelf stability? How can I make it 'more' shelf stable to prevent against it going rancid? I have given some to friends and family and want to be sure it doesnt go bad on them.
 
I'm assuming I need to increase the salt and/or vinegar content. I'm just not sure by how much.
 
Get a ph tester, which are easily procured via amazon and not very expensive. Test it and play with the recipe until you get the right PH balance. A guide for proper PH range for shelf stable foods is readily available on this site and all over the internet.

Good luck.
 
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