Podcast #128: We chat with Kent C Dodds about why he loves React and discuss what life was like in the dark days before Git. Listen now.

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Pasteurization to make it shelf stable is simple. Just heat the mixture stirring constantly at 180F for 10 minutes, then immediately bottle in sterilized containers. This stops the fermentation and minimizes any chance that your sauce could ever make anyone sick, assuming you fermented it long enough to get down to something like 4.0 acidity on your ph ...

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