Refrigeration question
- Thread starter dragon49
- Start date
Room temp. is fine.
Unless you are in a big city. Then you won't be able to refrigerate it or put it on food if there is a supply disruption. City folks can't feed themselves unless it is handed to them. 
Unless you are in a big city. Then you won't be able to refrigerate it or put it on food if there is a supply disruption. City folks can't feed themselves unless it is handed to them.
LOL
But to the OP I always refrigerate my sauces... not sure why just always have home made or otherwise... I refrigerate, just in case.
Not enough info,
Are these store bought or your own concoction? If yours then.....
When you say sauce(s), it depends on your recipe and process, if these are for personnel consumption your probably not going to keep them around long, but if your boxing up cases, as I do you want to make sure its stable...
Look at most resturants that leave their condiments out all day then put them in refrigeration at night, next day after day same thing
but the products (ketchup, mustard, bbq...) are vinegar based and are designed that way...
Before opening room temp is fine as long as they are shelf stable. IMO after opening the fridge is where to keep them. I know a guy who will open it and then it will just sit on his table until it is gone 2-3weeks later. I have advised him against that, but he does what he wants. Been 3 years I have known him and he is still kickin.(He may be a freak...do not try this please)
And look at all the restaurants with tobasco sitting on their tables all day. I've had unchilled tobasco go funky but it took many years
Hahaha,.......but your right...it's the vinegar, as you know....big time preservative
We have a cleaning woman that uses vinegar on our hard wood floors and cabinets, she swears by it as a bacterial type cleaner...and shes right
it works well.
Probably one reason its used more often than lemon or lime juice in hot sauce is its long term preserving power.....and its also cheaper.....
AlabamaJack
eXtreme
It all depends on the pH of the sauce...the lower the pH the longer the shelf life...refrigerated or not...
So so true.......that's why I always use a ph meter, this year I jarred and processed some various salsa's, water bathed some and pressure canned the relish types,
Recently I brought up a couple of cases to my kids at school, prior to doing so I grabbed a few jars out for myself, "Pineapple/Mango" .."Salsa Verde" "Black Bean Corn Relish" and a few others, not surprising but the ph on all jars were about 3.6.
I knew the salsa's would be fine, I was just curious on the tomato based relish types that were pressure canned, those ended up being 3.7, that's basiclly where I capped them at.
As long as the lids are down, and there under a year old I don't see the need to recheck the ph , but it was a boost of confidence to see it with my own "eye-balls" the first time...
Greg
Recently I brought up a couple of cases to my kids at school, prior to doing so I grabbed a few jars out for myself, "Pineapple/Mango" .."Salsa Verde" "Black Bean Corn Relish" and a few others, not surprising but the ph on all jars were about 3.6.
I knew the salsa's would be fine, I was just curious on the tomato based relish types that were pressure canned, those ended up being 3.7, that's basiclly where I capped them at.
As long as the lids are down, and there under a year old I don't see the need to recheck the ph , but it was a boost of confidence to see it with my own "eye-balls" the first time...
Greg