I just made this sauce and it is awesome ! Thank you for the recipe. I put it in botle with ceramic lid. Do you think it will be shelf stable as well ?
Water bath or canning is always good for storage. But the sauce is shelf stable if you get the ph to 3.8 or lower. Refrigeration will always extend the life and preferred if you can not verify the ph. Personally my shelf stable sauces I would keep for a year and once opened I refrigerate for no more than six months. Lol, but they are used up way before then.
I just made this sauce and it is awesome ! Thank you for the recipe. I put it in botle with ceramic lid. Do you think it will be shelf stable as well ?
Depends on the PH level but mine never lasts long enough to find out. LOL
Nice, I have some Peter peppers growing, I’m gonna definitely make this
Thank you, For me, the apples gave it the perfect flavor.
Thank you. I have my first peter pepper harvest today :)
Do you think I could use pineapple instead of apple?
Awesome, pineapple would taste good in it also. There is never only one way to make sauce. Use what you like and make it unique for you.
Awesome sauce
Thank you.
looks good, do I have to water bath to store it outside the fridge?
Water bath or canning is always good for storage. But the sauce is shelf stable if you get the ph to 3.8 or lower. Refrigeration will always extend the life and preferred if you can not verify the ph. Personally my shelf stable sauces I would keep for a year and once opened I refrigerate for no more than six months. Lol, but they are used up way before then.
If I didn't want it to separate, what would you suggest adding to bind it?
My go to is Xanthan Gum. It is tasteless and blends easily. I would go light on it so it just binds the sauce and does not thicken it.