[CH] ph for salsa/sauces
Judy Howle (howle@ebicom.net)
Mon, 08 Jun 1998 10:41:17 -0500
I saved this because I knew I might need it sometime!
>From: Mike Stallcup <michael.stallcup@msfc.nasa.gov>
>Subject: Vinegar in sauces and botulism refresher
>
>Be aware that boiling vinegar reduces it's acidity which may be one of the
>reasons this sauce didn't have a strong vinegar taste. This is also
>something to be careful about when pickling or canning and you are trying
>to reach a certain acidity level to keep "nasty bugs" from propagating in
>your goodies. Peppers have a pH of around 5.15, but this can vary
>depending upon the state of the peppers. Vinegar is often used to reduce
>the pH below the 4.6 safe level for canning or preserving sauces. Another
>option many people use is to keep your sauces and pickles in the
>refrigerator and don't worry about it.
Judy Howle
howle@ebicom.net
Flavors of the South
Recipes for "heat lovers"
http://www.ebicom.net/~howle
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http://www.suite101.com/topics/page.cfm/462