[CH] new batch of habanero sauce today ... pH question

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Ok, I've never had a pH meter for previous batches, but I finally bought
one for brewing, so I have a pH meter now.  What pH range should I look
for to keep my habanero sauce safe?  It's never been a problem before,
but since I now HAVE a pH meter, I might as well check it, right?  :-)

Later,
   --jim

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