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Q: Hi Dave,
My recipe for a pepper paste contains scotch bonnet, ginger, garlic, salt and vinegar. I want to bottle it for sale here in Tanzania. To preserve it, could I hot water bathe it or do I need to pressure-cook it to prolong shelf life?
Thanks and good luck,
Judy McIntosh
A: Hello Judy:
Since vinegar is a preservative, a boiling water bath should be sufficient. But if you have any doubt, use a pressure cooker. I don’t know what the laws are in Tanzania regarding the sales of home-canned products, but I always recommend using commercial contract packers.
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