Gonna post here as well. Soory for the duplicate.
Just wondering on how much vinegar is needed to keep sauce from going bad if not refridgerated??? Have any of you experimented with this, if so please chime in. I have been working on about 4 different sauces and i am very curious on your thoughts..
I had never heard of the grape soda sauce before so i tried last week for fun and passed out about 20 jars to friends of 3 different types and that was the one that people spoke of being alittle to vinegar tasting. They really liked the taste but said the vinegar needed to be toned down a tad.. .. Thanks in advance for your help.
Bobby
I t depends upon the rest of the recipe. For example, if you get a recipe that says it is safe to hot water can instead of pressure canning, changing the recipe changes the determination of whether you need to pressure can or not regardless if you do or do not change the amount of vinegar. It has to do with the overall acidity of the mixture.