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[–] StrangeThingsAfoot 0 points 1 point (+1|-0) ago 

Fermentation: if you ferment peppers beforehand (ie Louisiana style), you can stop fermentation by just adding vinegar (which you'll be doing anyway) and/or refrigerating it. If you add yeast extract during the cooking process, it'll ferment a bit while it's on your shelf, but that's expected/desired.

Spoilage: It's not a concern if your pH is low (and generally there's so much acid that it's like 3.5-4). If you're going to be keeping it for a year or something, and it's low in vinegar/citrus, then refrigerate it.