Hello guys,
so I made my first big non-traditional nduja (non-traditional because I can't find de right ingredients so I use what I can find here) and now I'm wondering how can I put it in mason jars to storage it for months, maybe years (in case I forget about it, but I doubt that since I can't take my mind off it). Last time I made something similar to nduja, it was a chorizo-sized one and it ended up spoiling since I wraped it in film and forgot about it (it was just the tip anyway).
I know spreadables like paté call for some high pressure/temp sterilization but I don't think it is the same process for nduja, right? I had the same question when I thought of making a jar filled with small salamis and olive oil (I don't name the name of it or if it has a particular name). I ended up asking myself if it was necessary to sterilize it if I wanted to last months/years), so I never got to do it.