Food Preservation – Is It Normal to See White Substance in Canned Green Peas?

Vinegar and sugar make good preservatives. Provided you use sterilised containers - place them in boiling water for twenty minutes, add the sauce, seal, then boil again for ten minutes - you should be fine. Store the bottles/jars in a cool place out of direct sunlight.

Avoid using oil during preparation, as you run the risk of introducing Botulinium into the mix. This would probably be neutralised by the vinegar, but it really isn't worth the risk.

As always, if the sauce smells or looks suspect when you come to use it, throw it out. Again, it's not worth the risk of food poisoning.

I personally to be on the safe side would freeze it in another container. To freeze it inside the jars you would have to make sure you left enough room for expansion, which all foods to when frozen. If you didn't leave enough room to freeze in the jar, I would worry the lid would pop-off. That is why I feel your best bet would be freezing them in another container, leaving room for expansion.

The pressure cooker has the ability to sterilize, but it takes time. Clinical sterilization can only be achieved by running a pressure cooker that reaches 15 PSI at high pressure for 30 minutes – pressure cookers that do not reach 15 PSI, like most electric models, will require even more time.

Few pressure cooker recipes actually need 30 minutes of cooking time. Pressure cooking food for less than 30 minutes is not going to kill any more bacteria than bringing food to a boil (212F/100C). However, just like boiling without pressure, bringing a cooker to pressure will kill most bacteria responsible for cases of food poisoning like, Salmonella6, Campylobacter7, Lysteria8 and E.Coli9.

Read more: 3 pressure cooker nutrition myths that just won’t go away… ’till now http://www.hippressurecooking.com/3-pressure-cooker-nutrition-myths-that-just-wont-go-away-till-now/

I found this on Pressure cooking for Dummies: http://www.dummies.com/how-to/content/pressure-cookers-for-dummies-cheat-sheet.html

Temperature-Pressure Ratios for Pressure Cooking The following table translates the pressure setting on your pressure cooker to temperatures and pressure levels:

Pressure Setting Cooking Temperature Pressure Level in Pounds per Square Inch (psi) High pressure 250 degrees 13–15 psi Medium pressure 235 degrees 10 psi Low pressure 220 degrees 3 psi

Should you try the freezing method, make sure you get as much air out of the container as possible to minimize ice crystal formations at the top, and freezer burn. I bet you can use the puree to make some great recipes over the winter, even bread depending on the kind of spices you added.
Good luck