I'm not too worried about my cranberry, lemon, and lime based sauces coming in over 4.0, but I'm not sure about other things that I may want to try. If a batch tests too high after I boil it down, I don't want to have to change the flavor by adding a bunch of vinegar, and I don't want to have to dump it back into the blender to add more ingredients and re-boil, then test again.
I'm assuming that if I add water to hot sauce and mix it so the ingredients are evenly placed in the container, this will test higher than the original batch. If this is true, then there must be a specific mathematical formula that governs how much the PH will lower, with each percentage of water that is boiled off. If these two assumptions are true and the formula is known, then I can do the following:
1 - Make a small batch in a blender and puree.
2 - Pour one cup of the puree into a container and measure the P.H.
3 - Weigh the container, subtracting the known weight of the empty container.
4 - Weigh a cup of hot sauce that I've already made (also subtracting the known weight of that container) which will have been boiled down to a more jelly like state.
Since I know that the weight of a cup of water is 0.52158775 Pounds, and I'll want to boil down the new batch to the exact consistency of the original batch, I can compare the weights of the two batches, and figure out the exact percentage of water that I will plan on boiling out of the new batch. I can then apply the PH to water formula to the new batch and figure out if it will be less than 4.0 after it is boiled down to my desired consistency. If the batch will be below 4.0, I of course will be adding the same percentages of ingredients and water to the rest of the new batch before re-pureeing. I will of course be adding more water to the batch before boiling it down, in order to give the boiling process time to "kill off all of the nasties." Thanks salsalady! However, the amount of water that I add after pureeing will not make a difference, as I will still be boiling it down to the consistency of the batch of sauce that I like.
So, assuming that there indeed is a formula to determine how much PH will lower with each percentage of water being removed, can somebody please reply with the formula.
Thanks
I'm assuming that if I add water to hot sauce and mix it so the ingredients are evenly placed in the container, this will test higher than the original batch. If this is true, then there must be a specific mathematical formula that governs how much the PH will lower, with each percentage of water that is boiled off. If these two assumptions are true and the formula is known, then I can do the following:
1 - Make a small batch in a blender and puree.
2 - Pour one cup of the puree into a container and measure the P.H.
3 - Weigh the container, subtracting the known weight of the empty container.
4 - Weigh a cup of hot sauce that I've already made (also subtracting the known weight of that container) which will have been boiled down to a more jelly like state.
Since I know that the weight of a cup of water is 0.52158775 Pounds, and I'll want to boil down the new batch to the exact consistency of the original batch, I can compare the weights of the two batches, and figure out the exact percentage of water that I will plan on boiling out of the new batch. I can then apply the PH to water formula to the new batch and figure out if it will be less than 4.0 after it is boiled down to my desired consistency. If the batch will be below 4.0, I of course will be adding the same percentages of ingredients and water to the rest of the new batch before re-pureeing. I will of course be adding more water to the batch before boiling it down, in order to give the boiling process time to "kill off all of the nasties." Thanks salsalady! However, the amount of water that I add after pureeing will not make a difference, as I will still be boiling it down to the consistency of the batch of sauce that I like.
So, assuming that there indeed is a formula to determine how much PH will lower with each percentage of water being removed, can somebody please reply with the formula.
Thanks