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.
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.