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Unread 04-02-2010, 06:29 AM   #1
SmokeWatcher
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Default Storing Vinegar-based Sauces

When I make my Carolina Sauce, I make a gallon at a time and store it in the fridge. Does it NEED to be stored in the fridge? I'm thinkin' maybe the vinegar will stop anything from growing in it if it's left out...kind of like pickling.
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Unread 04-02-2010, 07:54 AM   #2
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Do you know what the Ph level?

If it's 4.6 or lower you should be able to safely water bath can the sauce so it doesn't have to be refrigerator (until opened). However, if you're just making a gallon that may not be practical. So keeping it in the refrigerator is the best option (only option).
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Unread 04-02-2010, 03:23 PM   #3
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^^^ is correct, the ph level will determine whether it is shelf storage safe or needs to be refridgerated. Quality is usually better if cooled.
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Unread 04-02-2010, 04:47 PM   #4
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I got conflicting info from another site. Guess I'll keep doing what I've been doing which is storing it in the fridge...covers my arse!
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Unread 04-02-2010, 04:51 PM   #5
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Quote:
Originally Posted by SmokeWatcher View Post
I got conflicting info from another site. Guess I'll keep doing what I've been doing which is storing it in the fridge...covers my arse!
Google "ph levels" and "canning"
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Unread 04-02-2010, 06:10 PM   #6
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You may notice the stringy stuff ("mother") that forms in the vinegar. I seem to get less of it if I refrigerate, but it isn't a sign of contamination.
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