I love other peoples hot sauces but I am not a huge fan of vinegar, I can take it in moderation but I hate over the top vinegar taste in most of the sauces out there. I would like to create my own sauce but was wondering how to keep it from spoiling over a long period of time. Most of the hot sauces I have now I don't refrigerate and they have kept fine on my shelf. To be more specific I am interested in making a pineapple habanero sauce that will stay fresh over a period of time. I have tried making this a few times before and have failed. It starts off tasting really good and I know that the flavor will at some point change as well as the heat level but the jar seems to "burp" every time I open it. I use 3% salt by weight when initially cooking the mash which consists of; pineapple, yellow bell and orange habaneros. should I add vinegar? or is there a process or step I am missing? Thanks all!