Should I throw the batch out?

[southernfried]

First off. Hello again. Been a few years.

Secondly, I made a batch of hot sauce about a month ago. Ph is at 4.2/4.3, but it's just been sitting in Tupperware in the fridge (at 34-36 degrees). Is it too late to can? I've got a bunch more peppers to be harvested so won't be a total loss, just curious.

 

[oldsalty]

I don't bottle mine till after they've rested 20+ days to allow flavors to blend. But my ph runs around 3.6.
If you're nervous bring to a boil for 8 minutes then pressure can to kill any potential bacteria.

Cheers

 

[southernfried]

I don't bottle mine till after they've rested 20+ days to allow flavors to blend. But my ph runs around 3.6.
If you're nervous bring to a boil for 8 minutes then pressure can to kill any potential bacteria.

Cheers

 
What is your basic recipe that yields that pH?

 

[oldsalty]

What is your basic recipe that yields that pH?

I just posted my process taught to me by JamesN here http://thehotpepper.com/topic/57100-first-post-and-a-few-questions/?p=1218936 in first post and a few questions in the forum it's long but goes into detail.

Also how long are you letting your ferments run usually the longer they run the lower the ph. But check out this post it's the only way I make ferments.