On Fri, Aug 01, 2008 at 06:59:17PM -0400, Jonathan Smillie wrote: > JohnT wrote: > like, as long as your resulting product has a sufficiently acidic pH (at > or below 4.5, IIRC) to avoid growing any nasty bio-beasties. So you will I've lost my pH strips (and can't find them locally).... I keep thinking I should order them from a semi-local homebrew shop (they used to be local...then they moved a few hours away), but each time I think about it, they're closed...and since I know them, I really prefer to call. I'll remember one of these days during business hours. That, or I'll just order from Cynmar Scientific, along with a few other things I need. > want to offset your peaches and mangoes with some form of acid, be it > lemon juice, vinegar or otherwise. As mentioned in the original message, it'll be lime juice (4 limes) and vinegar. > .... as I am by no means an expert; Nor am I. :-) > you're planning on using, but I cook my sauce base at 195 degrees for at > least 5 minutes (usually 10) and then blend with the peppers, following > which I hot-fill sanitized bottles. Yep, that sounds exactly like what I'm planning. > Hope this helps, It does...thanks. Later, --jim -- 73 DE N5IAL (/4) | |\ _,,,---,,_ < Running FreeBSD 7.0 > | ZZZzz /,`.-'`' -. ;-;;,_ spooky130@cox.net | |,4- ) )-,_. ,\ ( `'-' ICBM/Hurr.: 30.39735N 86.60439W | '---''(_/--' `-'\_)