Re: [CH] pH for no vinegar hot sauce

YODA (yoda@clark.net)
Mon, 8 Jun 1998 11:00:05 -0400 (EDT) 

Most harmful little nasties won't grow in a solution with a ph of less
than 3, you will find some yeasts will grow though.  Add 1/2 teaspoon per 
quart potassium sorbate to stop the yeast ( available at nearly any
homebrew or winemaking store).

On Mon, 8 Jun 1998, Ray Dawson wrote:

> Date: Mon, 8 Jun 1998 09:59:57 -0400 (EDT)
> From: Ray Dawson <dawson@sgi.net>
> To: Chile Heads <chile-heads@globalgarden.com>
> Subject: [CH] pH for no vinegar hot sauce
> 
> Hi All,
> 
> I have a question that I believe has been covered here before, but I
> couldn't find it in the list archives since the search feature never made
> the move from the old server. I'm making a hot sauce that doesn't contain
> any vinegar. I'm planning to use powdered citric acid to bring the pH down
> to a level that will help to preserve it, but I haven't been able to
> determine what my target should be. I've checked out quite a few web sites
> related to canning, but the only thing I've been able to find so far is to
> use 1/2 tsp. of citric acid per quart for canning tomatoes. That's a good
> start, but what I really want to know is what should the pH of my final
> product be?
> 
> Here's what I have so far:
> 
> 40 habs
> 12 cloves garlic (I love the stuff!)
> 1 bunch green onions
> 4 tomatillos (thrown in just because I had them left over)
> 1/2 cup fresh chopped cilantro
> juice of 1 lime
> 4 cups orange juice
> 
> Puree peppers, garlic, onions, tomatillos, and cilantro in food processor
> untill finely chopped. Place in blender with fruit juices and blend until
> liquified. You can strain the mixture at this point if you like, but I
> don't because I prefer a thicker sauce. Cook in sauce pan to desired
> consistency over low/medium heat (about one hour).
> 
> Now I need to adjust the pH to a level that will aid in preservation. I
> have the powdered citric acid and pH test strips, but I still need to know
> what the pH of my final product should be.
> 
> Thanks in advance.
> 
> Stay chile,
> --
> Ray Dawson
> 

--
Jim W     My opinions are just that, not my wife's or my employer's
!!Do not assume that your freedoms are assured!! The truth is out there!
  Brew and let Brew... Homebrewing is fun. For a Hot Time -- Eat Chiles.