Re: [CH] pH for no vinegar hot sauce
Charles Demas (demas@tiac.net)
Wed, 10 Jun 1998 00:00:17 -0400 (EDT)
On Mon, 8 Jun 1998, Ray Dawson wrote:
> 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.
A pH below 4.6 will prevent the growth of botulism. That is the usual
reason to adjust the pH.
Here are some URLs (some are merely different formats):
Complete Guide To Home Canning (USDA Info. Bul. No. 539)
http://www.hoptechno.com/book30.htm
National Food Safety Database: Home Canning
http://www.foodsafety.org/canhome.htm
Home Canning: Ensuring Safe Canned Foods
http://www.foodsafety.org/he/he201.htm
Home Canning Guide
http://hammock.ifas.ufl.edu/txt/fairs/31520
Bacterial Spoilage (Botulism and others)
http://www.chasedata.com/storage/bacteria.html
IV. Spoilage, Especially Botulism (part 8)
http://www.geocities.com/Heartland/Acres/1962/rff8.html#SPL
Chuck Demas
Needham, Mass.
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