Homemade hot sauce

whitetop · 15 Oct 2013 at 12:30

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.

whitetop · 15 Oct 2013 at 12:56

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.

whitetop · 15 Oct 2013 at 13:33

tom_e said:
Search for a thread by Glaucus he done one on sauces and chuntys.

Is this what your on about

http://forums.overclockers.co.uk/showthread.php?t=17970397

whitetop · 15 Oct 2013 at 17:04

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.

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.

whitetop · 16 Oct 2013 at 11:01

randomshenans said:
http://www.randomshenans.com/recipe...-nothing-to-do-with-syria-or-chemical-weapons

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).

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.