Hi, I used to have a large collection (mostly cheap stuff) on a display shelf in my kitchen, but after a few years, even the unopened bottles turned bad (you could see the colours had changed). As collectors, what do you guys do to stop this? Spending large $ for bottles that eventually can not be used seems odd.... I have recently made a purchase of about 2 dozen interesting bottles, and do not want them going to waste if I can't get to them quick enough.... should they all remain in the fridge even if not opened ? Thoughts?
hot-sauce What do you do about sauces going bad with age?
- Thread starter Urotsukidoji
- Start date
+1
If it ain't fizzy (bacteria) or fuzzy (mold), it gets eaten.
If it ain't fizzy (bacteria) or fuzzy (mold), it gets eaten.
If it smells funky, I chuck it. Agree that discoloration isn't a deal killer, but it does give me pause to give it the sniff test.
Hot sauce always gets a similar funkified scent when it's turned.
That said I usually finish sauce pretty quickly.
*edited for typos
Hot sauce always gets a similar funkified scent when it's turned.
That said I usually finish sauce pretty quickly.
*edited for typos
So for all these fancy expensive sauces ..... what's a realistic shelf life for an unopened bottle?
hot packed acidic = 2-3 years for most acidic hot packed products.
I'd say use the sauce, "collect" the bottle.
makes sense I guess.... but I bet no one ever opens / uses those rare $300 Blair's sauces with their wax seals etc.... there could be anything in there
makes sense I guess.... but I bet no one ever opens / uses those rare $300 Blair's sauces with their wax seals etc.... there could be anything in there
most likely stinky vinegary poisonous ooze.
lol
but that said, in perfect temperature conditions sauce can certainly last longer than the state-approved shelf life. There's no air movement, it's a hot packed acidic product with a low pH, so theoretically nothing is ever gonna grow in there.
So it is possible that a 10 or 20 year old bottle of sauce could still be good.
I just don't understand why anyone would pay that much for a food product they wouldn't eat.
I just don't understand why anyone would pay that much for a food product they wouldn't eat.
I do.
In fact, the collectors forum is packed with photos of my collection. I have well over 2000 bottles of hot sauce.....all unopened. (I throw away empty bottles when I'm done with them) The value of any collectible is subjective and based completely on what someone is willing to spend. For example:
I bought a Blair's Caldera for $275.00 2 years ago. But a year earlier, it was being sold in open forums for ten times that.....and more. Would I spend that much? Hell NO. Is mine worth that much? Hell NO. Is it worth what I PAID for it? Probably not. BUT that's what I was willing to give to have it in my (vast) collection.
Will ANYONE ever convince me to open.......even a 4 dollar bottle that I've set aside for my collection?
NO.
Will the sauce inside go bad? Probably. I have bottles in my collection that are more than 40 years old. Who cares if it's good or not.
I think it's cute that Paulky answered me as though he were remotely sane.
I've seen your collection dude. It's time to call the people at the network that does Hoarders.
I've seen your collection dude. It's time to call the people at the network that does Hoarders.
salsalady
eXtreme Business
Paulky's collection is AWESOME! I've seen the pics! He's not quite up ther with Vic Clinco (who has something like 6000??? 
), but give Pauly a couple more years....
Uro~ you might need to clarify (to yourself) whether the sauce was purchased as a "collectible", in which case it goes on the shelf, or in the china cabinet (what the heck is wedgwood bone anyway??? ) and keep it with no intention of ever opening it. Enjoy the cool bottles, labels, know you have "Low Number X/YYY". Or- if it's a interesting or unique sounding sauce and you intend to eat it eventually....then cool DARK place for storage is the best.
Commercially processed sauces MOST of the time have a low enough pH that even though they may have a "Best By" date on the bottle, it usually doesn't mean anything. Light will cause the color of the sauce to change. After it's opened, then it definitely needs to get refered and used within 6 months (depending on ingredients). I wouldn't have any qualms about opening and eating 3-4 year old sauces...if they pass Idiot Piquant's Fizz/Fuzz test.
), but give Pauly a couple more years.... Uro~ you might need to clarify (to yourself) whether the sauce was purchased as a "collectible", in which case it goes on the shelf, or in the china cabinet (what the heck is wedgwood bone anyway??? ) and keep it with no intention of ever opening it. Enjoy the cool bottles, labels, know you have "Low Number X/YYY". Or- if it's a interesting or unique sounding sauce and you intend to eat it eventually....then cool DARK place for storage is the best.
Commercially processed sauces MOST of the time have a low enough pH that even though they may have a "Best By" date on the bottle, it usually doesn't mean anything. Light will cause the color of the sauce to change. After it's opened, then it definitely needs to get refered and used within 6 months (depending on ingredients). I wouldn't have any qualms about opening and eating 3-4 year old sauces...if they pass Idiot Piquant's Fizz/Fuzz test.