Timeline for Packaging/Bottling and Uncooked Hot Sauce
Current License: CC BY-SA 4.0
Post Revisions
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 10, 2022 at 10:39 | answer | added | borkymcfood | timeline score: 1 | |
| Jul 7, 2022 at 8:11 | answer | added | Arctiic | timeline score: 2 | |
| May 1, 2022 at 23:38 | comment | added | FuzzyChef | Heat pastuerization generally requires you to heat the sauce to at least 80C. Not clear on how that's going to be "not cooking" it. Also, which spices you're using is kind of vitally important here for food safety. | |
| Apr 27, 2022 at 2:27 | comment | added | Cali | Unfortunately it does not, though there is definitely some good info there and I’m glad to have read it! | |
| Apr 26, 2022 at 17:46 | review | Close votes | |||
| May 29, 2022 at 3:04 | |||||
| Apr 26, 2022 at 17:29 | comment | added | moscafj | Does this answer your question? How do I maximize the shelf life of my homemade hot sauce? | |
| S Apr 26, 2022 at 16:11 | review | First questions | |||
| May 4, 2022 at 16:06 | |||||
| S Apr 26, 2022 at 16:11 | history | asked | Cali | CC BY-SA 4.0 |