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-3

In general this sort of sauce is safe to bottle in sterilised containers and should keep for at least a few weeks, Here the fat content form the oils, the salt and the acid from the lemons should act as natural preservatives and is no different from jam, chutney or any other traditional preserve. It is best if you bottle it while still hot as this will ...


2

Sorry to rain on your parade, but unless you use an acid which you forgot to mention, this is a happy breeding ground for botulism bacteria (Clostridium botulinum). You are creating anaerobic conditions with the oil, which means this specific bacteria are happy to multiply there. Unfortunately, a simple boil, even for 20 minutes, won't make it safe. It ...



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