Re: [CH] Preservatives and sauce

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I would think that vinegar and salt would do the trick -- no other chemicals
should be required.  Unless, of course, your hot sauce has lots of other
"stuff" in it to raise the pH to an unsafe level -- fruit, sugars, etc.  My
guess is that your utensils and storage contaners were not _pristinely_ clean
when you started.

Good luck.

Matt



--- Vancouver Pepperman <vanpepperman@shaw.ca> wrote:
> Hi all,
> 
>   What's a good preservative to use in hot sauces? I used salt and vinegar


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