So i tend to make lots of hot sauce and i wanted it to last for more then a few days.
I read somewhere to cook it to a certain temperature and then to make sure the ph was at a certain level.
Does anyone know about this? How long of a shelf life will this give me? Would this be better then canning it?
Updated 1 year ago | 4
Updated 1 year ago | 0
Updated 7 months ago | 0
Updated 19 days ago | 6
Updated 3 months ago | 2