Timeline for How do I maximize the shelf life of my homemade hot sauce?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 2, 2013 at 20:43 | vote | accept | Beofett | ||
| Aug 22, 2012 at 15:51 | comment | added | Didgeridrew | As a point of clarity: Sterilization of containers in a home setting is likely impossible as "sterilize" means "to eliminate (remove) or kill all forms of microbial life". The correct term for what you are describing is either disinfected or sanitized. | |
| Aug 21, 2012 at 21:38 | comment | added | Cascabel♦ | I think you have to be careful about this - if you're not lowering the pH enough with the vinegar, it'd require pressure canning. | |
| Aug 21, 2012 at 20:50 | comment | added | ElendilTheTall | Botulism isn't the only reason a foodstuff can go bad... | |
| Aug 21, 2012 at 20:40 | comment | added | thursdaysgeek | Botulism also doesn't change the look or smell. | |
| Aug 21, 2012 at 15:46 | comment | added | derobert | Botulism lives in the soil, so I'm not sure why only oil would introduce it? Especially if your hot sauce contains garlic, which is known to often contain spores. But most vinegary hot sauces easily are low enough pH to not worry. | |
| Aug 21, 2012 at 14:54 | review | Suggested edits | |||
| Aug 21, 2012 at 15:35 | |||||
| Aug 21, 2012 at 14:10 | history | answered | ElendilTheTall | CC BY-SA 3.0 |