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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / This recipe safe for post processing?
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    This recipe safe for post processing?

    Fri Jan 04, 2013 6:00 am Groupie

    Hi, I want to make this sauce (pimped to my liking of course, but making sure the vinegar to rest of ingredients ratio remains the same), and then seal the jars either in a boiling water bath or in my pressure cooker (if necessary). I really want to avoid cooking it first, as the fumes from habs are really harsh and I have a toddler running around.

    The amount of vinegar makes me think a simple boil bath will do, what do you think?

    Also, any ideas on how long a sauce like this will keep once opened? Sadly, no indications in the recipe.

    Thanks in advance!

    Fri Jan 04, 2013 9:05 am Groupie
    I would use a BWB as well. I would think you could keep it at least a month in the fridge-I would icon_lol.gif
    Fri Jan 04, 2013 9:47 am Groupie
    Thanks you are the best!
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