I've probably made more enemies with my ho-made sauce precautions than with my obnoxious pepper gardening pix and video postings on various forums and lists. Either freeze your sauce, refrigerate and consume within a couple days or buy the dam stuff if you aren't willing to use modern (post '94) USDA approved preserving methods. And buy American. I've probably received as many ho-made and commercial sauces as gifts as the vast majority of you and trust me, some are really frightening. Some countries do not have the same safety standards as the USA. (I am not talking abt Canada, England, Australia etc.) BTW... JimC is smart enough not to try any of my concoctions LOL! Know your source, be safe... always use condiments ----- Original Message ----- From: jim To: Rael64 ; 'chile heads' Sent: Thursday, July 03, 2008 1:52 PM Subject: Re: [CH] need hot sauce recipe help One who pretends to be in the know replied off list. Repeated (in brief) here: Target pH is 4.5 or lower. Most home test equipment isn't that accurate so shoot for below 4.0 to be safe(r). My stuff is in the 3.1 to 3.8 range. -Jim C http://www.StepUpForCharity.org Mild to Wild(R) No virus found in this incoming message. Checked by AVG. Version: 8.0.134 / Virus Database: 270.4.4/1531 - Release Date: 7/2/2008 7:02 PM