[CH] pH for no vinegar hot sauce

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Hi C-H's,
Ray Dawson asked:

"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."

I concurr with Judy Howle. A pH of less than 4.6 is the book value for safe
canning, after treatment at 100C/212F, to avoid growth of botulinous
organisms. My guess is that this is a conservative figure, and that you
could actually get away with a slightly higher pH, but under no
circumstances would I chance it. In fact I make sure that my sauces are
below pH4.0. Even at this degree of acidity, vinegar does not impart an
overpowering influence on taste or flavor and as you correctly note,
citric, malic, ascorbic (Vit.C) and many other compounds are suitable for
lowering pH, as are the juices of citrus fruits. Bear in mind that your
target pH is AFTER boiling and cooling - you have to take chemical
reactions during cooking into account. For non-commercial operations I
would advise against using sorbates and benzoates. IMO If you are in that
much doubt you ought to be using pressure canning techniques.

Off topic: Can any of you C-H's advise me on a browser/database interfacing
application?


                     Regards,               Cameron.

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