Timeline for What preservative can I use to can my hot sauce
Current License: CC BY-SA 4.0
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| when toggle format | what | by | license | comment | |
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| Aug 7, 2018 at 2:34 | answer | added | FuzzyChef | timeline score: 2 | |
| Aug 7, 2018 at 1:13 | comment | added | Fabby | Welcome to Seasoned Advice. ;-) Please don't answer requests for clarifications in the comment section, but edit your question to include important information so that the problem solvers here don't have to read through a slew of comments but your question is self-sufficient. 0:-) Also, please edit your question to add which kind of canning methodology you'd like to try; if you have anything against using chemicals and then leave a comment @Fabby | |
| Aug 7, 2018 at 1:10 | history | edited | Fabby | CC BY-SA 4.0 |
Incorporated comments into question.
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| Aug 6, 2018 at 22:12 | comment | added | Lee Daniel Crocker | Without vinegar (or lime juice, or citric acid, etc.) your hot sauce may have a pH too high for normal canning. You could pressure can it, or find an acid you like better. | |
| Aug 6, 2018 at 21:55 | review | First posts | |||
| Aug 7, 2018 at 1:27 | |||||
| Aug 6, 2018 at 21:54 | comment | added | Stephanie | I use peppers, onions, garlic, tomatoes, and salt. | |
| Aug 6, 2018 at 21:51 | comment | added | FuzzyChef | We'll need an example recipe to answer this. | |
| Aug 6, 2018 at 21:46 | history | asked | Stephanie | CC BY-SA 4.0 |