We make sauces, where once we have prepared the fruit, we add garlic, vinegar and only 2% salt.
We blend 5 litres of this at a time, it goes into Fido jars with an air lock (like a beer fermenter) for 4 weeks, then we simmer/low boil this blend for about 15 minutes.
Once just above room temperature we bottle.
In other's opinion is it necessary to simmer the blend?
I have wondered about blending after the ferment.
Any educated clues would be appreciated.
Oh yeah..........we haven't killed ourselves or anyone else...yet
