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fruit based sauce question

ifound a recipe that sounds delicious, only it calls for canned peaches and is not cooked at all.. id like to give it a go, but cook it and bottle like normal. are there any red flags im not aware of regarding shelf stability with peaches? can unopened bottles stay on a shelf? i heard that canned peaches have a ph in the 3.7-4.0 range- i tried looking around but didnt find anything specific enough to ease my brain- i plan to shop for ingredients tonight and hopefully get it cooked up tomorrow or the next day. any input regarding fruits cooked into hotsauce is most welcome
 
fire in the hole! said:
ifound a recipe that sounds delicious, only it calls for canned peaches and is not cooked at all.. id like to give it a go, but cook it and bottle like normal. are there any red flags im not aware of regarding shelf stability with peaches? can unopened bottles stay on a shelf? i heard that canned peaches have a ph in the 3.7-4.0 range- i tried looking around but didnt find anything specific enough to ease my brain- i plan to shop for ingredients tonight and hopefully get it cooked up tomorrow or the next day. any input regarding fruits cooked into hotsauce is most welcome
 
 
the recipe only calls for canned peaches...sooooo... you're canning peaches????
 
 
 
Yea I know that's not what you meant, but there's no way to offer an opinion without other facts.
 
 
 
Sauce Example #1-
2 cups canned peaches
2 cups white vinegar
2 cups chiles
 
 
(yea, yer probably pretty safe...)
 
 
Sauce Example #2-
2 cups canned peaches
1 cup fresh habanero chiles
2 tbsp. lemon juice
2 tsp dried ginger
4 carrots
half an apple
 
 
( yea.... not so safe...)
 
 
Peaches are a fruit and can be used accordingly when formulating a recipe and considering acidity of components.  Only way to determine the safety of a processed sauce is to know the pH of the sauce going into the jar or Pressure Canning. 
 
thats what i was looking for! thanks! i would rather bottle it in 5oz woozies and not have to worry about filling the fridge up- im pretty sure the ph will be ok but definitely going to check if before any bottling- also thought about putting it in a big jar for a day or two before bottling
and ive heard so many good things about salsalady :) makes me happy that she chimed in!
 
All ingredients acquired! I picked up some agave nectar- this is new to me, Ive read you can substitute agave for honey (and brown sugar?) Another recipe im trying has flower honey but I cant find any locally, can agave nectar sub for that too? Thanks!
 
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