has anyone else made chutneys and preserved sauces?
What I'm looking for is the quantity or percentage of sugar and vinegar you need to obtain preservative qaulitys. Thought it ould be easy to find on the web, but all I can find is actuall recipes and saying the vinegar should be good qaulity.
What I'm looking for is the quantity or percentage of sugar and vinegar you need to obtain preservative qaulitys. Thought it ould be easy to find on the web, but all I can find is actuall recipes and saying the vinegar should be good qaulity.
