Low ph hab/mango/pineapple/any fruit sauce recipe request
Posted 18 October 2016 - 11:36 AM
Posted 18 October 2016 - 11:53 AM
If i am correct, you mix your recipe as you wish....then adjust (lower) the ph prior to bottling with an acid.
Vinegars, lime juice. Without a ph meter or similar test strip I wouldn't be able to tell.
The cooked sauce I made yesterday after the addition of vinegar came in at 4.7. I added 1 TBLS of lime juice and it went down to 3.6, safe to bottle.
I am learning myself...really can't say enough how handy the ph meter has become.
Posted 18 October 2016 - 12:16 PM
Posted 18 October 2016 - 03:10 PM
mine is a Milwauke brand and yellow in color.
If you don't need long term storage and just keep it in the fridge 2 -3 weeks, make your sauce and enjoy it as is.
The need for low ph is for long term storage..there are a couple new posts on the front page of sauce making that did just that...made a quick sauce to be stored in the fridge and used soon.
Posted 19 October 2016 - 01:18 PM
Thanks. I dont have a ph meter so was hoping if some had a tried and true recipe they knew - as is - was low, then that could work. Which ph meter do you have?
Take a look for "ph meter" on ebay and you will find plenty of affordable meters.
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