Re: [CH] Best Vinegar for Hot Sauces...

T. Matthew Evans (tmattevans@yahoo.com)
Wed, 23 Jun 2004 10:50:14 -0700 (PDT) 

John --

I think that the pressure canning only applies for chile solutions of pH above
4.6, right?  I water-bath can chiles every year -- it's my primary method of
preservation.  Granted, my typical batch is nothing more than minced chiles,
white vinegar, and kosher salt, so the jars would probably be fine without any
processing whatsoever -- but, I like the flavor better after they are
processed.

In general, I process this chile-vinegar mix for 10 minutes for pints and 20
minutes for quarts.  With tomatoes in a water bath, I use 35 minutes for pints
and 45 minutes for quarts.

I'm not an actual Agricultural Extension Service Food Safety Outreach Program
Head Scientist, I just play one on the Internet.

Matt


--- Love2Troll <Love2Troll@kc.rr.com> wrote:
> I agree about the pH level being what is most important if you don't intend
> to refrigerate your sauce.  A pH of 4.6 and below is what is necessary & I
> never let mine get above 4.2 so as to have a margin of safety.
> 
> For some reason the standards for home preserving of peppers seem to be much
> higher than say for tomatoes.  Tomatoes can be boiling-water processed and
> peppers require pressure canning.
> 
> My refrigerator is so full of home-made hot sauces sent to me by my many
> pod-head friends that there is barely room for beer.  And you should see the
> labels!!  Outrageous & outstanding.  Chile-Heads rule!
> 
> JohnT         (who is still having problems with his posts being lost in
> cyberspace)
> 
> 
> ----- Original Message ----- 
> From: Tom Bryant 
> To: enkantare@mindspring.com ; chile-heads@globalgarden.com 
> Sent: Friday, June 18, 2004 5:09 PM
> Subject: Re: [CH] Best Vinegar for Hot Sauces...
> 
> 
> 
> Re:
> I was using just
> > regular
> > White distilled vinegar.  So my question:
> >
> > Is there a big difference in taste between the two vinegars in hot sauces?
> 
> Hi Woody,
> I doubt you'd find much taste difference using either vinegar. The Apple
> Cider Vinegar (if genuine) will have much more trace minerals than the
> other. Seems to me, the importance of all this is to end up with a product
> with low enough pH to inhibit bad critters, (like botulinum).
> 
>   I think it could be too the fluid to solid ratio too..  so maybe I
> > need to work on that..
> 
> I'd pursue that.
> 
> > Also.. what about the addition of other spices.. or herbs..  Like garlic..
> > or
> > cilantro...  bad idea?
> 
> Not a bad idea. It gets back to pH.
> Keep on keepin on!
> Tom
> 
> 


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