preservation Preservation of sauce mixed with fresh fruits

[RicardoBR]

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?

 

[The Hot Pepper]

I'm sure someone can help you with this.

 

[salce]

Process authority is your friend here. All of the sauces we make and sell contain fresh fruit or honey. In short, kill of all the bad stuff by bringing to a specific temp for a certain amount of time; like to a boil for longer than 2 min. Bottle at a lower type, invert for hot fill hold but still hot enough to keep the bad stuff out and create a proper seal. That's the tl;dr for most sauces, but if going commercial, send your batch and processing steps to your local PA for confirmation.