I’m working on a habanero-based sauce and I want some suggestions for what I can do to make it shelf-stable. The peppers are fermenting with some orange bell peppers, and should be ready to make into sauce in the next few days. When I opened the jar to check progress last night, it smelled very fruity (almost like peaches or apricots). I’m thinking about adding pineapple post-ferment, but I’m worried that the additional sugar from the pineapple will make it prone to spoilage. Any suggestions for what I can do to keep it shelf-stable without ruining the flavor? I don’t mind adding vinegar (it would give it a sweet and sour flavor, which would be ok), but I wanted to ask if anyone had any other ideas. TIA. -Doc