I'm doing fermented hot sauces with good results for some time already, but it always was plain fermented chillies with vinegar, nothing more. Now i'm looking for something new and already started cooking some tests, but, i still have questions about preservation.
Basically what i'm doing is mixing all ingredients below, simmer at low heat for about 10 minutes, and checking if the pH is below 4 (3,7 on my late tests). and Brix around 20
-fermented habanero sauce
-fresh mangos
-lime juice
-vinegar
-honey
-allspice berry
-salt
My questions are:
-I'm doing it right? Should i do something different or be careful of something that i havn't mentioned?
-this sauce is shelf stable like the other sauces without fresh fruit? and for how long?
-can it be stored out the fridge? even after open?
Basically what i'm doing is mixing all ingredients below, simmer at low heat for about 10 minutes, and checking if the pH is below 4 (3,7 on my late tests). and Brix around 20
-fermented habanero sauce
-fresh mangos
-lime juice
-vinegar
-honey
-allspice berry
-salt
My questions are:
-I'm doing it right? Should i do something different or be careful of something that i havn't mentioned?
-this sauce is shelf stable like the other sauces without fresh fruit? and for how long?
-can it be stored out the fridge? even after open?
