Re: [CH] pH for no vinegar hot sauce

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On Mon, 8 Jun 1998, Ray Dawson wrote:

> 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.

A pH below 4.6 will prevent the growth of botulism.  That is the usual 
reason to adjust the pH.

Here are some URLs (some are merely different formats):

Complete Guide To Home Canning (USDA Info. Bul. No. 539)
http://www.hoptechno.com/book30.htm

National Food Safety Database: Home Canning
http://www.foodsafety.org/canhome.htm

Home Canning: Ensuring Safe Canned Foods 
http://www.foodsafety.org/he/he201.htm

Home Canning Guide
http://hammock.ifas.ufl.edu/txt/fairs/31520

Bacterial Spoilage (Botulism and others)
http://www.chasedata.com/storage/bacteria.html

IV. Spoilage, Especially Botulism (part 8)
http://www.geocities.com/Heartland/Acres/1962/rff8.html#SPL


Chuck Demas
Needham, Mass.

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