Sizzle Lips
Extreme Member
All my sauces are usually made from fermented ingredients and the ph is always low enough when finished cooking and hot packed that they will keep for months with no refridgeration until opened.
My question is.... if I make a cooked sauce using fresh non fermented ingredients and the ph is still low because i use vinegar and lime or lemon juices in my recipe....will it still have the same shelf life after being hot packed.....can these keep for a few months.
My question is.... if I make a cooked sauce using fresh non fermented ingredients and the ph is still low because i use vinegar and lime or lemon juices in my recipe....will it still have the same shelf life after being hot packed.....can these keep for a few months.