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food-safety pH and Sterilization Temperatures

HotFloridaSun

HotFloridaSun

I've read a lot about not bottling below 180F, but I'm curious.....
 
I think I read somewhere that if pH was below 4, then sterilization temp would be ... say 190F.
 
And if pH was 3.5, the sterilization temp required was 175 or 180F. 
 
I'm just making up the numbers above, but does anyone have more details on this?
 
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there's a lot of factors that go into the whole pH numbers and processing temps equation.  All of the ingredients, how those ingredients are treated/processed before the actual bottling process....
 
If you are Hobby sauce/ Home processing, follow the guidelines set out in Making Hot Sauce 101, if the inquiry is for a commercial hot sauce venture, the parameters will be set by your AHJ.  
 
 
And then it comes back to ...if the sauce has been fermented, and the pH is 2.3 due to the fermentation process, no additional acids are needed,,,,,,  there's a lot of items to consider.  
 
This probably doesn't answer the question, other than more information needed.....
 
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