Timeline for How to preserve curry paste
Current License: CC BY-SA 3.0
4 events
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| Sep 13, 2016 at 15:47 | comment | added | rumtscho♦ | this is a very common question type, turning up for all manner of homemade condiments (hot sauce, etc.) and the answer is always the same. Don't we have a canonical question? If not, we should make one. | |
| Sep 13, 2016 at 15:44 | comment | added | Cascabel♦ | And the paste's pH is most likely well above 4.6 - you need reasonably acidic fruit or vinegar to get a low enough pH to avoid the need for pressure canning. | |
| Sep 13, 2016 at 15:43 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
deleted 1 character in body
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| Sep 13, 2016 at 15:20 | history | answered | Giorgio | CC BY-SA 3.0 |