I'd like to make and sell jars of my mum's satay sauce at our local food markets.
I'm trying to figure out the jarring process so it can be stored at room temperature and not make anyone sick or worse.
My experience in jarring/canning is minimal but I've done some research and would love to get some of your thoughts on my process.
I'm aware of botulism, so the ingredients of concern are fresh chillies, garlic, onions and belacan (salted shrimp paste).
These are fried with peanut oil.
There is sugar and vinegar in the mix.
There is a good amount of sugar however it's definitely not 50% like jam or anything.
The amount of vinegar is not a huge amount (should I ph test this? how and what ph would I look for?)
The rest is peanuts and dried spices.
These are the steps I'm taking at the moment:
- Sterilize jars and lids in preheated oven @ 140c for 20 mins.
- Fry fresh ingredients at high temp.
- Slow cook remaining in large pot at low temp.
- Fill jars while sauce is hot.
- Put filled jars in preheated oven @ 140 for 30 mins with lid loosely on.
- Remove and tighten lid.
When cooled, the lids pops down and is sealed.
The jars are from a local supplier and have confirmed with them that they can be cooked. (I've tested this process about 3 times with higher heat and the jars withstand it).
How safe is my process?
What have I done wrong, or what can I change/improve?
Should I add some kind of preservative?
I'm open to all suggestions. My goal is to have it kept safe at room temp for at least a month (more is better :) )
Currently, when I hand out test samples I ask people to keep it in the fridge and eat within a week.
Sorry about the long question but I just want to share her amazing sauce and not make people ill.