I'm just wondering, what is the proper storage of hot sauces, if you have no way of managing indoor temperatures (ie. air conditioning)? I have several hot sauces--most of them unopened--and it gets up to the mid-80s to mid-90s in this house. It gets absolutely horrible in the summer in here, hot and humid in my climate.
The reason I ask is... I know hot sauces typically have preservatives and/or are acidic to prevent dangerous bacterial growth, and in restaurants they're typically left out on tables. But then... in restaurants, their temperature is much more controlled at a comfortable (near or at room temperature) level.
Should I try storing them at all times in the basement, where it is a few degrees lower? Should I immediately refrigerate them, as soon as I bring them home from the store? Or should I leave them wherever I want, but after opening, refrigerate?
The reason I ask is... I know hot sauces typically have preservatives and/or are acidic to prevent dangerous bacterial growth, and in restaurants they're typically left out on tables. But then... in restaurants, their temperature is much more controlled at a comfortable (near or at room temperature) level.
Should I try storing them at all times in the basement, where it is a few degrees lower? Should I immediately refrigerate them, as soon as I bring them home from the store? Or should I leave them wherever I want, but after opening, refrigerate?
