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I use the typical high acid method for canning. Canning jars; new tops and then boiling water bath for 10-15 mins; never had an issue. Although my hot sauce has never last over a year without being used. :) Originally tried using bottles as other mentioned; was too painful to fill in kitchen for my small batches I do (5 gallons at a time). If you are ...


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It looks like a popular solution is a good ice chest with heated bricks. I found several variations of this technique on various sites. It's an improvement over simply insulating since you have a lot of additional thermal mass and it's starting out at a much higher temperature. You wrap the bricks in foil and heat them in the oven (e.g. 30 minutes at 450F) ...


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And then there is this one, out of Dutch antiquity. It really, really works. http://www.rootsimple.com/2011/12/hay-boxes-or-fireless-cookers


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The long drive is easy. There are 12 volt cooler/warmers available that would cover that need. But you have to do your homework. I found several that say they heat to 140° F or above, but I did see a couple that don't go over 135° F. There are also reusable hot and cold packs that can be used in an insulated cooler or carrier that will keep food safe for 4 - ...



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