storage length for bottled sauces

[The Large One]

Hi Guys
i'm after a bit of advice if anyone can help
how long will home made sauces and chutneys last when bottled and jarred
i bought a ph meter as i understand the value of less than 4.6 but as this will eventually be for selling i cannot seem to find info on how long i can realistically label it as best before etc
some that i have made which is tomatoe based with cyder vinegar etc is measuring 3.6 ph and that was put into brand new bought bottles which were washed and sterilized in the oven but do you need to boil the contents like canning whilst the sauce is inside the bottles
any help would be appriciated

[Peas'n'Kews]

I don't sell mine, but I am eating 2 year old chutney and our (delicious) plum sauce is now a year old.

You can tell when you open the sauce if its blown - its like wine....

P.S. Haven't killed anyone yet!

[Alison]

I've eaten chutney several years old but that's personal consumption which is quite different. There may well be rules on what you can do commercially.

[The Large One]

yes, there are lots of rules, we are just going through all that
we have hygiene cert and registered with local enviro health but nobody actually says if you do it this way it will last this long but it you do it that way it lasts a lot longer, very frustrating...
i have a 6 inch pile of paperwork i printed off the net to wade through over the weekend so maybe something in there to clarify

[lottie dolly]

Did PW not make some things to sell,
both jam and chutney's keep for several years in the home cupboards,mine is in a spare kitchen unit,in the attic,i have never had any go mouldy so far,even odd jars with no lid,just several lays of cling film,with selotape around the lid,just make sure if doing this way,you put a wax disk on the top of contents,the stretch the film out tight,i use 4 thickness, 1 at a time,