My hot sauce making late nighters....so I made two fermented hot sauces mostly from my garden. I know I followed the fermenting papers 101 from hotpepper.con or a similar named site. They've fermented 6 to 9 months I lost my notes
I calibrated my cheapo ph meter and the sauce is at 3. I believe that is safely acidic. I have a canner so I could pressure can it if needed. I have a dozen 4 or 5 oz new hot sauce bottles and I am currently boiling and simmering for the next couple of hours. I think the canning is over kill, but in my hyper sensitivity I smell a slight band aid Cinnamon smell. What do you think?