Asked October 14, 2015, 9:50 AM EDT
40 mls rice wine vinegar
1/2 T minced garluc
1/2 T minced ginger
40 mls sunflower oil.
Anne Arundel County Outside United States
In order to prevent botulism and other spoilage in canned goods, the recipe and procedure for canning it must be tested for safety. I do not find a tested recipe and procedure for the ingredients you list in your question for canning this sauce.
If you are preparing this for home use, you may find some useful suggestions at the National Center for Home Food Preservation web site: http://nchfp.uga.edu/publications/uc_davis/uc_davis_garlic.pdf or do a search at http://nchfp.uga.edu/search.html. Freezing may be an alternative, if freezer storage is available.
If the sauce is for commercial use, there may be a local
test kitchen or laboratory that could serve as your “process authority.” This is a person or institution with Food
and Drug Administration (FDA*)-recognized expert knowledge and experience in
the microbiology and processing requirements for canned foods.
(*or your country’s counterpart)
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