Hey Guys,
Been lurking since I joined, I have read and reread the the Hotsauce 101 thread, my woozies get here tomorrow along with my canning gear (gonna can other things besides hot sauce), PH tester is on order with solution ect, and I have searched on this topic, but maybe I am a shitty search so:
I make bread and do everything by weight and percentages. In the 101 thread it talks about the recipe links it provides as typically using 1 cup of vinegar to 10 cups of veggies. But not every cup of veggie is equal because of weight differences and size differences of chopped veggies. So I see recommended salt % is usually 2 or 3% by weight of total. Is there something like this to get you close when using white and apple cider vinegar? i.e. if I use 1000g of peppers, fruit and veggies, is there a % of these vinegars i should use to get me into the ballpark of near 4.0pH?
If yes, and it gets me to the ballpark and I test pH at the end of the boil, and i am too high...is it as simple as adding lime juice and/or more vinegar to the boil to bring it down?
I ask all of this because I have ideas of "what" I want my sauces to taste like (my first go around is gonna be a smoked jalapeno sauce with hints of sweetness and flavor from pineapples and mangos. But I am getting like...writers block? of figuring out where I am gonna start with the ratios. Like if there is a "use 30/40/50%" vinegar based on weight of veggies...., or is it 30/40/50% of the total weight of peppers/veggies/fruit vinegar to get in the ballpark, and 3% salt by total weight....then I know I the rest of the ratios when using 1000g of peppers,fruits, veggies
And if I am not clear is it
A:
1000g stuff
400g of acid stuff (giving 40% of total weight of stuff)
42g of salt to give 3% of total weight in total)
or
B:
570g stuff
400g of acid stuff (giving 40% of total weight in total)
30g salt (giving 3% of total weight in total)
Maybe its my engineer brain and I am overthinking it *shrug*
Thanks,
Chilistang
Been lurking since I joined, I have read and reread the the Hotsauce 101 thread, my woozies get here tomorrow along with my canning gear (gonna can other things besides hot sauce), PH tester is on order with solution ect, and I have searched on this topic, but maybe I am a shitty search so:
I make bread and do everything by weight and percentages. In the 101 thread it talks about the recipe links it provides as typically using 1 cup of vinegar to 10 cups of veggies. But not every cup of veggie is equal because of weight differences and size differences of chopped veggies. So I see recommended salt % is usually 2 or 3% by weight of total. Is there something like this to get you close when using white and apple cider vinegar? i.e. if I use 1000g of peppers, fruit and veggies, is there a % of these vinegars i should use to get me into the ballpark of near 4.0pH?
If yes, and it gets me to the ballpark and I test pH at the end of the boil, and i am too high...is it as simple as adding lime juice and/or more vinegar to the boil to bring it down?
I ask all of this because I have ideas of "what" I want my sauces to taste like (my first go around is gonna be a smoked jalapeno sauce with hints of sweetness and flavor from pineapples and mangos. But I am getting like...writers block? of figuring out where I am gonna start with the ratios. Like if there is a "use 30/40/50%" vinegar based on weight of veggies...., or is it 30/40/50% of the total weight of peppers/veggies/fruit vinegar to get in the ballpark, and 3% salt by total weight....then I know I the rest of the ratios when using 1000g of peppers,fruits, veggies
And if I am not clear is it
A:
1000g stuff
400g of acid stuff (giving 40% of total weight of stuff)
42g of salt to give 3% of total weight in total)
or
B:
570g stuff
400g of acid stuff (giving 40% of total weight in total)
30g salt (giving 3% of total weight in total)
Maybe its my engineer brain and I am overthinking it *shrug*
Thanks,
Chilistang
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