Besides wine, beer, mead, and other boozy pleasures, I’m looking to get into cheese and hot sauce making. Cheese, fairly straight forward, but I’m looking for information on how to increase SHELF life of hot sauce. Literally shelf, I’m not looking to store in my refrigerator because I do not have the space. I’m looking for the best method that would allow me to keep it in a cool basement. The two most popular things I see in life is fermenting it and using a vinegar salt combination. From what I’ve seen, fermentation, while seems awesome, requires refrigeration and even then only lasts a couple of months. I have the ability (like everyone else) to can, and also want to be able to use other fruits and vegetables, but want my sauce to last over a year. Any advice?