Quote:
Originally Posted by Worth1
If I do anything I hot water bath it after a good simmer if I give to some one else.
Other than that nothing but refrigerate.
You can treat it like ketchup or any other hot sauce if you want which I never put in the refrigerator.
I even keep a bottle in my truck.
I can assure you it is far more acidic than need be.
The ferment alone does that.
Fermented sauerkraut is around a pH of 3.
This gives me an idea of fermented salsa. 
Worth |
I'm the one who asked how worth preserved the salsa/hot sauce and he answered. Canning CAN be part of fermentation as well as to preserve other foods, too. And being careful and safe in either fermentation or canning is important.
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I'm not a complete idiot, some parts are missing.
Last edited by imp; July 26, 2018 at 05:12 PM.
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