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I'm going to have a very large crop of Thai chilis this year. I'd like to make a large batch of sweet chili sauce. Can this be canned like you would jelly or jam so that it's shelf stable?
Absolutely, provided that it has sufficient salt and/or acid content, which is fairly easy for a chili sauce. The Ball Jar Company even has a recipe for it. You could also turn it into a jelly and store it.
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