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 Post subject: Preserving Homemade Hot Sauce
PostPosted: Tue Aug 27, 2013 1:38 pm 
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Has Isa on speed dial

Joined: Mon Nov 29, 2010 8:27 pm
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Location: edmonton
I made a batch of this sauce yesterday. It turned out great, but made a lot! The recipe has directions for canning, presumably to make it shelf stable. I planned to package it in small jars to give to friends, hoping that between the chilies and the vinegar it would have a ~6 month refrigerated shelf life without having to process/can it, but the tomatoes and carrots and such are making me wonder how well it would keep. Should I process it just to be safe? I've already refrigerated the whole batch, so is it okay to boil it a second time before canning?


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 Post subject: Re: Preserving Homemade Hot Sauce
PostPosted: Tue Aug 27, 2013 2:01 pm 
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Seagull of the PPK
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Location: Brasil
i make a lot of hot sauce, and it usually has an open fridge life of a few weeks if it has tomatoes and stuff in it. chilies don't really have any powers of preservation, sadly-- maybe your recipe uses more vinegar than mine, but i think you need to have a pretty significant level to be that well preserved.
i'm not sure about reboiling it again after fridging (taste-wise, at least you have nothing to lose texture-wise), but i think it's worth a try, why the heck not.

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 Post subject: Re: Preserving Homemade Hot Sauce
PostPosted: Tue Aug 27, 2013 4:14 pm 
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Drinks Wild Tofurkey
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Location: SF Bay area
I recently made and preserved a carrot-habanero hot sauce. It's pretty acidic and it's smooth (does yours have chunks?) so I'm not worried about it, especially since the book had specific instructions for canning that recipe.

I would think if it had tomatoes and vinegar it would be ok to can. Does the recipe have canning instructions? I'm not sure if you can safely process it after letting it cool for a day in the fridge. I might google that question and find a canning website because I'm sure loads of people have had the same question. You will probably have to bring it up to a boil in a pot before you process it to make sure the internal temp is high enough and the only downside I can think of is that the boiling twice + processing might mess with the flavor a bit.

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 Post subject: Re: Preserving Homemade Hot Sauce
PostPosted: Thu Aug 29, 2013 11:49 am 
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Invented Vegan Meringue
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Kevin, I would love to know how this turns out!

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