hot sauce - storage and keeping

[JHZR2]

So how do you do it? Fridge? Cabinet out of the light?

I had a favorite sauce I bought in the BVI many years ago. Went to use it and saw some bubbles on the top and it didnt taste just right. This is stuff canned/bottled by somebody in their home, but it has been fine for years, sitting out.

But want to be sure I store it right. Most do not have any instructions on them.

Thanks!

 

[asiancivicmaniac]

I would think the vinegar in most of them would preserve it, and maybe the capsaicin. I store mine in a cabinet, but I use it up within 6 months to a year.

 

[NMBurb02]

Unless it says to keep refrigerated, we keep ours in a pantry, out of direct light. If the ingredients are only water, vinegar, and peppers, like the best ones are, there isn't much need for refrigeration. We even had a bottle that said to refrigerate, but it was in small type and tucked in a part of the label where we didn't see it for a year or more and it kept plenty well out of the refrigerator .

 

[Mr Nice]

Use it within 3 months if not refrigerated.

 

[rjundi]

Originally Posted By: JHZR2
So how do you do it? Fridge? Cabinet out of the light?

I had a favorite sauce I bought in the BVI many years ago. Went to use it and saw some bubbles on the top and it didnt taste just right. This is stuff canned/bottled by somebody in their home, but it has been fine for years, sitting out.

But want to be sure I store it right. Most do not have any instructions on them.

Thanks!


Fridge is best but cool dark basement is also decent. Homemade stuff only has a about 9-12 month shelf life.

 

[sleddriver]

Yours might have started fermenting. I learned to keep the store bought stuff in the cooler when I noticed that if I hadn't used it in awhile, it would turn from bright-red to red-brown.

Stays fresher, longer in the cooler, particularly here in hot Tx Summers.

 

[S_Walmer]

I usually keep my Naga Jolokia (Ghost Pepper) sauce in the fridge. I usually buy the Tropical Pepper Co. brand they state "Shake Well and Refrigerate after opening". I don't have much experience storing homemade sauce, I usually use it up quickly, fun at parties.

 

[Tom NJ]

If it is a commercial product from a reputable company it should store unopened for a couple years. Once opened, keep refrigerated and use within a few months.

If it was home canned, it depends on the vinegar content and processing method. If 60+% vinegar and properly processed it should store like a commercial product. If less than 60% vinegar I would refrigerate it upon receipt and use it within a month or two. You need a pH of less than 4.6 or a temperature below 38°F to prevent C-botulinum spores from hatching. If the spores hatch, the bacteria inside produce the toxin that causes botulism.

Never taste a suspect product to see if it is okay, especially if it came from a home canner and you don't know their recipe and canning methods.

I can my own hot sauce from home grown peppers using full vinegar (no water) with some salt and garlic. I am using some now from two years ago.

Tom NJ

 

[JHZR2]

Originally Posted By: Tom NJ
You need a pH of less than 4.6 or a temperature below 38°F to prevent C-botulinum spores from hatching. If the spores hatch, the bacteria inside produce the toxin that causes botulism.


Our discussion on this is what got me thinking.

Which also reminds me IOU... very sorry...

 

[Tom NJ]

No problem John, might as well wait for the onions later this month.

Tom

 

[cutter]

Definitely fridge if you want to preserve the flavor it already has. If left out in room temperature, it will turn flavors/brown quicker. I find that it loses heat and becomes too rounded as it ages further.

Same goes with soy sauce.