Re: [CH] Preservatives and sauce V8 #724

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Hi C-H's,
From: Vancouver Pepperman:

>What's a good preservative to use in hot sauces? I used salt and vinegar
>in my last batch and it went bad in less than 2 weeks. I was hoping that it
>would keep for at least a month or two in the fridge after being opened

Salt and vinegar is a good combination. You will need enough vinegar 
to lower the pH to 4 or less. If you heat pasteurize (5min at 60degC 
or higher) it will help the longevity of your sauce. If you want to 
copy the food industry use sodium benzoate to kill the bugs and 
potassium sorbate to prevent yeast spores from starting a 
fermentation. Do a web search for details.
-- 
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                      Regards,               Cameron.

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