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color changing color

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cmwr

Does anyone every make a sauce they like but they just don't like the color? If so do you add something to change the color only that doesn't affect the taste? I wish my habanero sauce wasn't so orange and had more deep red tones. Maybe I am overthinking this and should leave the natural color alone...........
 
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I added a splash of pomegranate juice to one of my bottles of red sauce and it really made it a much deeper red, purpleish almost. I don't think you water bath hot sauces, just hot fill/hold upside down.
 
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Walchit said:
I added a splash of pomegranate juice to one of my bottles of red sauce and it really made it a much deeper red, purpleish almost. I don't think you water bath hot sauces, just hot fill/hold upside down.
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Yes but what about sauce that you pre made ahead of time and has been sitting in the fridge in a mason jar? I want to transfer it to bottles and it has been refrigerated for a week and a half at least.
 
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cmwr said:
I just got an order of my first bottles and lids. Would you not fill all the bottles, cap tightly, and boil in a water bath?
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 Not if they're the plastic caps; they'll probably melt, lol. I've heard that 'they' do sell metal caps that can be BWBed, but I've never looked into it. Don't try it with the plastic caps though ;)

cmwr said:
Yes but what about sauce that you pre made ahead of time and has been sitting in the fridge in a mason jar? I want to transfer it to bottles and it has been refrigerated for a week and a half at least.
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Reboil and fill the (sanitized) bottles while the sauce is at 190*F(?), using the "hot fill hold" method (check the Hot Sauce 101 thread)
 
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