At the end of the last growing season I harvested all of our peppers and started 7 different batches of sauce. I have bottled my 1st batch of sauce which was made of a mixture of Yellow Habs and Jamaica Scotch Bonnets. This was made with a vinegar recipe. It turned out very tasty and just as hot as you might imagine. The pH was about 3.5 when I bottled it. I stored 1 pint in a canning jar and hot processed it. I bottled the rest in 5oz woozies that I had sterilized and put a shrink sleeve around the cap. I did not hot process the woozies. Is it OK to store the woozies at room temp or do I need to refrigerate them? Any advise will be appreciated.

Thanks, John A