Homemade hot sauce

whitetop

whitetop

whitetop

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Joined
30 Mar 2013
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438
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in your garden.
Hi

I've looked around and there are different ways to do it but would like a nice reliable way so I can store the sauce for a few months.

Can I ask what do you do to make it so you can store it for a few month.
 
Get some vinegar and citric acid in there it will keep for ages. When i make sauce i add cider vinegar and lemon/orange/lime juice. I have a bottle open at the minute that's way past the 6 month mark.
 
Provided you sterilise the bottles and the hot sauce has been heated ie. pasteurized, you should be able to keep any recipe for a number of months minimum.

I tend to use videne to sterilise bottles but thats just what I use for brewing.
 
Thanks guys.

I was looking at this yesterday and found you put a table spoon of salt, would I need this or just acid and vinegar?

I am going to use one of the mustard bottles you get in cafes, It's clean but got a bag of chilli's and well need to use them so I had to ask as there is too many ways on a google search.
 
Glaucus said:
No, he means this one

http://forums.overclockers.co.uk/showthread.php?t=18208397&highlight=Preserves+startername_Glaucus

Are you making a cooked sauce? Or a raw sauce.
If cooked use the method in that thread and it'll last year.
If raw a decent amount of vinegar will preserve it for a few few months if not longer.
Sugar and salt are also preservers.
Click to expand...

Thank you for that I must have missed it while looking on "threads made".

I might split it so I have some for adding to cooking and some for putting over food.
 
The biggest health threat from home made sauces is botulin bacteria which cause botulism. To be 100% sure of avoiding stopping botulin you need to get the pH down below 4.6 by adding vinegar (not malt vinegar but wine or cider vinegar... taste is less harsh) and/or squeezing citrus fruit juice in there. Happily this is generally enough to inhibit other spoiling agents but you should also sterilise your jars/bottles (boiling water for 5 mins then dry in a hot oven, or use an agent like sodium metabisulphite (Campden tablets) but be aware they may add a sulphurous tang).
 
randomshenans said:
http://www.randomshenans.com/recipe...-nothing-to-do-with-syria-or-chemical-weapons

:p
Click to expand...

Thank you I'm sure I seen them photos on the other heat thread.

Tuppy_Glossop said:
The biggest health threat from home made sauces is botulin bacteria which cause botulism. To be 100% sure of avoiding stopping botulin you need to get the pH down below 4.6 by adding vinegar (not malt vinegar but wine or cider vinegar... taste is less harsh) and/or squeezing citrus fruit juice in there. Happily this is generally enough to inhibit other spoiling agents but you should also sterilise your jars/bottles (boiling water for 5 mins then dry in a hot oven, or use an agent like sodium metabisulphite (Campden tablets) but be aware they may add a sulphurous tang).
Click to expand...

Thank you I did see about the pH part on some sites but only seen it when they was done 1 way with the vinegar.

I have sterilizing stuff as I make homemade larger.
 
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