[CH] pH for no vinegar hot sauce
Ray Dawson (dawson@sgi.net)
Mon, 8 Jun 1998 09:59:57 -0400 (EDT)
Hi All,
I have a question that I believe has been covered here before, but I
couldn't find it in the list archives since the search feature never made
the move from the old server. I'm making a hot sauce that doesn't contain
any vinegar. I'm planning to use powdered citric acid to bring the pH down
to a level that will help to preserve it, but I haven't been able to
determine what my target should be. I've checked out quite a few web sites
related to canning, but the only thing I've been able to find so far is to
use 1/2 tsp. of citric acid per quart for canning tomatoes. That's a good
start, but what I really want to know is what should the pH of my final
product be?
Here's what I have so far:
40 habs
12 cloves garlic (I love the stuff!)
1 bunch green onions
4 tomatillos (thrown in just because I had them left over)
1/2 cup fresh chopped cilantro
juice of 1 lime
4 cups orange juice
Puree peppers, garlic, onions, tomatillos, and cilantro in food processor
untill finely chopped. Place in blender with fruit juices and blend until
liquified. You can strain the mixture at this point if you like, but I
don't because I prefer a thicker sauce. Cook in sauce pan to desired
consistency over low/medium heat (about one hour).
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.
Thanks in advance.
Stay chile,
--
Ray Dawson