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Hot Pepper Sauce

So i,ve got loads of habs and bonnets and want to make a hot pepper sauce
I,m using white wine vinegar , habaneros scotch bonnets a little water and some spices but i have a few questions
1 If i cook it up and the bottle it ? how long will it last ?
2 If i then put the bottles in boiling water for a period of time would that then give me a long shelf life
3 whats the ph of chillies
4 whats the relevance of ph of sauces and shelf life

I know i,m asking alot but i cant get answers to these questions from anywhere
 
I'm no expert....but these are the guidelines I usually follow:

1) Depends on how you go about bottling it....and what kind of bottle you intend to use.

2) You should always sterilize your hardware. If you refer to after you bottle the sauce.....again, it depends on the method of canning/bottling you are using. Most times you should give your sauce in the bottle/jar a good bath in boiling water before completely sealing the cap/lid. This will assure a good seal and prevent the growth of pathogens.

3) I have no idea.

4) I'm not sure of the magic number, but the greater the acidity the better it will peserve your sauce....provided you have followed the correct steps in canning.

**Why are you adding water? ***Don't forget the salt!
 
paulky_2000 said:
I'm no expert....but these are the guidelines I usually follow:

1) Depends on how you go about bottling it....and what kind of bottle you intend to use.

2) You should always sterilize your hardware. If you refer to after you bottle the sauce.....again, it depends on the method of canning/bottling you are using. Most times you should give your sauce in the bottle/jar a good bath in boiling water before completely sealing the cap/lid. This will assure a good seal and prevent the growth of pathogens.

3) I have no idea.

4) I'm not sure of the magic number, but the greater the acidity the better it will peserve your sauce....provided you have followed the correct steps in canning.

**Why are you adding water? ***Don't forget the salt!

Was using garlic salt in the spice
Water just to pad it out ...
 
2) You should always sterilize your hardware. If you refer to after you bottle the sauce.....again, it depends on the method of canning/bottling you are using. Most times you should give your sauce in the bottle/jar a good bath in boiling water before completely sealing the cap/lid. This will assure a good seal and prevent the growth of pathogens.

Bit confused by this one , how do u meen a good bath before sealing , the method i usze is seel the bottle and imerse in boiling water for 30 mins , how would i give a bottle a good bath if un sealed
i fill the bottles to get rid of any air ?
 
Bonnet said:
2) You should always sterilize your hardware. If you refer to after you bottle the sauce.....again, it depends on the method of canning/bottling you are using. Most times you should give your sauce in the bottle/jar a good bath in boiling water before completely sealing the cap/lid. This will assure a good seal and prevent the growth of pathogens.

Bit confused by this one , how do u meen a good bath before sealing , the method i usze is seel the bottle and imerse in boiling water for 30 mins , how would i give a bottle a good bath if un sealed
i fill the bottles to get rid of any air ?

If you boil a completely sealed bottle/jar, you're asking for an explosion....

Boil them partially sealed....then remove and tighten down. This should create a really good seal.
 
JayT said:
The answer to #3 PH should be 3.9 - 4.2



you mean #4 (ph of sauce & shelf life), #3 is (ph of the chiles)



1) depends on ph & canning method
2) not fully, depends on ph
3) who cares about the ph of plain uncooked chiles
4) what JT posted
 
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