[CH] Cold packing of sauces

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Does anyone of you experienced sauce makers have any ideas about how 
to safely bottle sauces without heating? I am making more tests now 
with fermentation, and I would like to try and preserve that fresh 
taste. pH will be low, at least below 4, but I need somehow till kill 
of the fermenting bacteria so the bottles will not explode...  ;)

Kristofer



____________________________________________________

Kristofer Blennow   Non Sive Sive, Sed Et Et
Physical location: [close to] Stockholm, Sweden
WWW location:       http://www.blennow.se/

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