Fruit puree

I have a source for a large amount of blueberry puree. More than I can use this year.
Does anyone have a preservation technique to be able to keep it stable while stored in a basement? My thoughts are it would ferment if I don't add something to stop it from happening.(they are currently in commercial cold storage, but can't stay there)

I prefer to maintain the sweetness for taste and any smell if possible. I saw someone suggested using pectin in a thread, but I could only find info on pectin as a thickener not a preservative. I mix this with dry bait as well and would prefer maintaining it as liquid as possible.

I'm open to adjusting the way I use it if preservation would change something. Any info would be appricated.

if ya don't want to use pectin, use SB, and some MP to prevent mold.

Your post was where I saw use pectin. I couldnt find any info if it would keep shelf stable. My only expieriance with pectin is jam, but it was frozen or canned(water bathed) at the end. If it works for you or you have info can you share the time you get out of it from doing this.

Can I use less MP if using the SB as the preservative?

Thanks for all the info so far. Now confirming its possible I have to figure out if the cost of preservatives is cost effective. MP seems pricy for the amounts im looking at.

Potassium sorbate is what I used on some peaches about a year and a half ago. So far very happy with how it's preserved them. I think I got the idea from something Mr Dobbins posted on here one time.

Thanks yes sir
That makes sense I think I used potassium sorbate to stop fermentation the last time I made hard cider.

I take fruit puree or fresh fruit and place in a 5-gallon bucket 3/4 full put 8 to 10 pounds of sugar over top and seal with lid in a cool place out of the sun for slow stabilization or in a heated area for faster stability May have a different end product from each process. Can also add SB to help in keeping the end result close to what you start with. Unless a substance is frozen, everything will change a little to a lot on the end stabilized product. Doesn't mean it is bad just different. once stabilized it will last. mold may develop on some products so you may also need to take those precautions