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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 ...


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) ...


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


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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