Hot Water Canning
Hot Water Canning is simpler and quicker than pressure canning. It is a safe and effective way to can acidic or salty foods. This makes it acceptable for preserving lacto-fermented and vinegar pickled foods. I use this method often to preserve Hot Sauce and the tails from my sauce to be used in other salsa recipes. It is much more practical to store these goods in the cupboard than in the fridge. Also, when I send a gift of Hot Sauce to someone, it is not going to leak in the package or in their cupboard before they open it. There are many good articles on hot-water canning out there. Use your search engine of choice.