So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other half is sweet pepper, ginger and some slices of carrot to get the ferment going. So, I expect the sauce to last me quite some time.
Therefore, I'm planning on pasteurizing the sauce to extend its shelf-life. My main goal in the pasteurization is to stop the fermentation already going on. For equipment, I have a thermometer from the brewing supplies aisle, various different sizes of pots and pans, some of which can be nested for a double boiler, and an electric stove. Is there a reasonable process to pasteurize a batch of fermented hot sauce with these?