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Shelf stability of citrus?

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A food item is considered shelf stable (not requiring refrigeration) if 2 criteria are met-
 
pH is below 4.6 minimum, but preferable below 4.0 for hot sauces
-AND-
the sauce is hot packed either by Hot Fill Hold, Boiling Water Bath or Pressure cooked
edit for clarification- anything can be pressure canned and considered shelf stable regardless of pH.  If the pH is low enough, BWB or HotFillHold processing can be used....but only if the pH is low enough.
 
 
MOST hot sauces say to 'refrigerate after opening", so just having a low pH doesn't keep something safe. 
 
This is a bit off topic but kind of relevant-  There is a difference of opinion as to whether opened sauces should be refrigerated or not.  Most manufacturers say to refrigerate.  Some consumers choose to ignore what's on the bottle and leave the sauces at room temp, often citing "I've never had one go bad..."  Personally, I've left some sauces out and they have gone bad.  Like swelling up the plastic bottle and exploding when the cap was opened.  And this was just a couple months ago.   
 
 
Not sure what you mean by "citrus"... fresh fruit? Lemon Juice? ???
 
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Hey John, I've always assumed the same as you not having any actual science behind it. Most likely because whole lemons or limes go bad after sitting on the counter for a few days. Again, no science here. Is there something specific you've come across that says citrus is not shelf stable, considering what salsalady says as well?
 
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SL - Yes I mean citrus fruit, lemon, lime, etc.
 
LS - Good connection on the preserved lemon, but they are super salty, I'm after something a bit fresher.
 
G - I have no real science except for things with a lot of citrus in them needing to be refrigerated/going bad, like sour mix etc.
 
The reason I ask is I make a wonderful South East Asian condiment from limes, chilis, fish sauce and sugar that goes into other dishes. I would like to bottle it and use it as a hot sauce type item, but want it to be stable enough to leave on the shelf for a few months/ship to friends, etc...
 
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When you say "condiment", is it chunky like relish or pourable like a smoother sauce?
 
There's a good chance that sauce could be hot packed or BWB in pint jars just fine if the pH is low enough.  It would have to be tested with a pH meter (there are lots of folks around this neck 'o the woods with pH meters who I'm sure would be willing to give it a read in exchange for a sample if you don't have one yet.... ;) )... that would at least let you know what side of the ballpark you are in. 
 
If the sauce is chunky like a relish, a small portion of the condiment should be blendered up smooth then allowed to sit in the refer overnight before doing the pH test.
 
 
 
I got to thinking about this question this afternoon and think I should clarify a couple things.
 
The bottle of lemon juice I have in the refer says "refrigerate after opening".  Even though lemon and lime juices usually have a lower pH than vinegar, vinegars don't require refrigeration, lemon and lime say to refrigerate.  I don't think it's because of risk of spoilage, I think it's because there is color deterioration over time with citrus juices.  Probably the result of oxygen getting into the environment as soon as it's opened.  Refrigeration would slow down the darkening of the juice.
 
Also...anything can be pressure canned, regardless of pH. 
 
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Thanks for your thoughts SL. I do have a pH meter, but bottles will be making their rounds if I make it anyway ;). It is definitely very liquidy. I wouldn't want to jar it, so maybe I'll make a small HFH bottle and let it sit for a month as an experiment. If that keeps, I'll make a bunch.
 
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I got to thinking about this question this afternoon and think I should clarify a couple things.

 
The bottle of lemon juice I have in the refer says "refrigerate after opening".  Even though lemon and lime juices usually have a lower pH than vinegar, vinegars don't require refrigeration, lemon and lime say to refrigerate.  I don't think it's because of risk of spoilage, I think it's because there is color deterioration over time with citrus juices.  Probably the result of oxygen getting into the environment as soon as it's opened.  Refrigeration would slow down the darkening of the juice.
 
So no science behind my reply but I should point out, vinegar is fermented, producing acetic acid. Lemon juice is not. The acids present are citric and ascorbic. Perhaps it is the fermenting process, or the acid type?
 
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I made a sauce about 2 months ago only used a half a cup of lime juice ended up with 4 bottles and a PH of 3.6 I believe. I'm down to a half bottle left and all is still really good I hot bottled it turned upside down but I did keep it in the fridge. It was the 1st time I used a tomato in the sauce so I was a bit concerned on how long it would stay good. 
 
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JohnsMyName said:
I'd watch the acid, the lower pH will hinder growth. Also I don't think the flavors (enzymes) hold up well to oxidization or cooking, so flavors will change considerably.
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Well, I decided to give it a shot. Its fresh squeezed, I only used the juice and it accounts for 2=1.5 cups in a 3 gallon batch. We shall see.
 
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