This is a good question with some technical details. I would suggest you also ask this question in the Harvest Forum.

I shoot for a Ph of at least 4 and pressure can in pint jars, you can also use 1/2 pints. I've had my jars of sauce last up to a year, they usually disappear before the end of the year.

I store in a room temperature pantry while sealed, and refrigerate after opening.

Add a half cup of sugar to counteract the vinegar.

Hello....definitly post over in the harvest forum. But I can tell you from experience that hot sauces made with fruit juices can be ph below 4 but mold can still grow from the sugar in the fruit juice.
Now pineapple is very acidic, and you aren't using a whole bunch. We made a caribbean sauce with apricot, pineapple, and orange juice. The ph was low enough but there was apparantly enough sugar to cause mold growth when left out and unsealed.
If you switch from woozy bottles to canning jars, they are much easier to fill plus you can pretty much do anything you want as long as you Boil Water Bath (acidic mix) or Pressure canner (non acidic mix).

kendra

Thanks Kendra, I as afraid the the low pH wasn't the whole story. So then either boiling water bath'ed in canning jars or woozies in the refrigerator.

Bryce

My method is to put the peppers into the canning jar with vinegar and seal them up. They can sit a long long time.

When ready to use open the bottle and run through a blender to smooth it out. Now you can add fruit etc to whatever recipe you want. bottle it back up and put into the refrigerator and use in a reasonable time.

When done open another bottle of peppers and vinegar and make a new batch of hot sauce.

The above is my suggestion. I actually simply use the pepper and vinegar not flavored. I flavor it on the food plate with whatever food. I prefer to use my hot sauce as simply the hot pepper vinegar added directly to my food. If I want pineapple then I can add it directly to the food.

This keeps things simple and safe for me. I worry about adding all those things early and having something go wrong. Besides I like the flavor and taste of pure hot pepper and hot pepper sauce.

I do make Annie's Salsa with habaneros. I make it plenty hot. I bottle this up in quarts and usually use the entire quart at one time or within one or two days. This stuff is addictive. I make and use this in volume. Over 100 quarts with fresh home grown heirloom tomatoes and ripe habaneros seeds and all. We use it on everything.

The trick to making the Annie's salsa is to put in too many habaneros. Make it too hot. It seems to cool down in processing and come out just right.

100 QUARTS? Wow. That's a load of salsa, Dan!

mmmm...yes that Annie's salsa is very good and it is an approved canning recipe for salsa, bonus. I have never made it but I have eaten it and I have heard that about the habs losing heat in the processing.

This happens to me when I make my Fruitalli Glaze. The Fatalli heat dramatically decreases from the processing and from the amount of sugar in the mix, so I end up adding an amount that even scares me (and that is hard to do with peppers) so I can get a decent amount of heat in the final product. We BWB this in canning jars since it has soo much sugar.

kendra
Cronky, I think with the amount of pineapple in the recipe above you might be okay, but it is something to consider. Part of the reason we switched completely from using woozies to canning jars (also because they are much much easier to fill) was due to the fact we knew that anything processed properly in a canning jar was shelf safe.

Kendra-

I'm going to keep my batches small and keep the woozies in the fridge. I wanna hear more about your Fruitalii Glaze! Can you share the recipe?

Bryce

yeppers, I will have to find the recipe for the exact numbers. I have made it enough now that I just kind of eye it.

It is basically the Habanero Gold Jelly recipe from the Ball blue Book, but with a bit of tweeking. I see if I can locate it tonight

kendra

Fruitalli Glaze

4 cups peach nectar (45%fruit juice)
4 cups apricot nectar (45% fruit juice)
1 cup black cherry extract
1 cup each diced finely (used food processer for finer dice) of dried peaches, dried apricots, and dried tart cherries
2 cup finely chopped onion
1/2 cup finely chopped fatalli peppers
3 cups vinegar
7 cups sugar

I mix the fruit juices together on a simmer, then I prep the dried fruit and onions. This allows the fruit juices to cook some water off before mixing in the rest of the ingredients.
Then mix in all the ingredients and bring to a roiling boil. Once it has come to a boil, you can pull off heat, cover and let sit out overnight.
Next night, bring back to a boil and cook until it gets to 225 degrees (this produces a glaze like texture, you can cook till it gets as thick as you like) and then can in jelly jars. BWB for 15minutes for seal.

1. Based off the Habanero Gold Recipe from the Ball Blue Book with alot of tweaking

2. I ended up adding more fatalli because in the end product it just isn't that hot. There is alot of sugar and alot of cooking here and it reduces the heat. That being said, if you taste the glaze it is really really hot but when you cook with it, the heats not there.

3. you can alter the quantities and types of fruit. You CANNOT alter the ratio of vinegar to low acid items (onion, fatalli). If you want to alter these, you must stay in proportion.

any other questions just ask?

kendra

Hi Kendra,

Thanks for posting your recipe. I have two questions. How many jars does this recipe make and what are some of your favorite uses of this glaze. Sounds really good!

Rd

I don't know how many jars it makes, probably atleast 10 or 12 (really depends on how long you cook the juices down).

We use this routinely on shrimp on the grill or in a skillet pan. We also use all the time on ribs or different pork cuts.
Remember it is a last minute finishing glaze due to all the sugar. Give your meat a basic marinade then in the last few minutes glaze each side and let carmelize a bit.
The sweetness is excellent, you get a little heat, and then you have these bits of dried fruit stuck to the meat also. I just can't get enough of it

kendra