How to Stop Hot Sauce From Being Fermented?

Have you noticed that the flavor and color of your hot sauce change over time?

Have you ever gone to open a bottle of hot sauce only to have it overflow and spill over on you?

Some things can happen due to the fermentation process.

You can still ferment your hot sauce after you bottle it, so I will show you some tricks to stop it.

To prevent fermentation in hot sauces, first ensure your sauce isn’t too hot, as heat speeds up the rate of fermentation. 

You may also add salt to the sauce before adding it to the peppers, as salt will slow the fermentation process. 

Also, ensure your sauce is sealed tightly in a container since air is what promotes the fermentation process.

Adding vinegar, pasteurization, and refrigeration are some of the things that can be included.

Hot Sauce 1

How Do I Stop My Hot Sauce From Fermenting?

When the yeast has eaten all of the sugar from the peppers in the hot sauce, it will stop the Fermentation.

This can take a long time, and if you have an added sugar source like fruit in your hot sauce, this can also cause the fermentation to continue.

If you don’t like the change in flavor or color caused by fermentation or are having problems with a gas build-up in the jar or bottle that causes explosions or spills, there are some steps you can take to stop fermentation faster.

The easiest option is to keep your hot sauce in the fridge or freezer.

The cold temperatures will slow the growth of the bacteria and prevent them from growing. Another option is to add a liquid substance.

The environment becomes too acidic for the yeast to thrive when the pH of the hot sauce falls to less than 4.2.

After the hot sauce has had time to ferment, it is a good idea to add a dash of balsamic at the end.

If you don’t want your hot sauce to be too acidic, you could pasteurize it before you bottle it. The temperature needs to be raised to kill off the yeast and stop the fermentation process.

After the peppers ferment for 1-2 weeks, you can cook the hot sauce in a pot or saucepan on the stove, once you have drained the peppers and processed them in a blender.

To make this happen, bring the hot sauce to a boil, then turn the heat down and let it cook for about 15 minutes.

Then you can put it in a container or jar. It is possible to boil the jars filled with a hot sauce of your own.

If you cook the hot sauce or boil the bottles or jars, you could lose some of the fresh, raw flavors of the sauce.

The complex flavors of the fermented hot sauce will not be lost. Leaving the bottle at room temperature will allow the yeast to continue their work.

Refrigerating the hot sauce will slow down the process of making it. The yeast can’t ferment the sugars because the temperatures are too low.

Refrigerating also preserves the color and flavor, if it continues to ferment at room temperature over time, these will change over time.

You don’t have to worry about bottles exploding from the pressure of the gas because it protects the jar from excess gas buildup.

My Hot Sauce


There are a few easy steps that you can take to prevent your hot sauce from changing in flavor, color, explosions, and spills.

Adding vinegar, pasteurization, and refrigeration are all effective tricks that are common among primers, so they are worth trying at home.

Even if you try some of these tricks, your hot sauce will still last you a long time.

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