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Low ph hab/mango/pineapple/any fruit sauce recipe request

H

Hothotsauce

Does anyone have a good basic hab sauce with a fruit in it? I am looking for a low <4.0 ph so I can hot fill. Only looking to make a few woozies worth. Thanks!
 
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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.
 
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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.  
 
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Hothotsauce said:
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?
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Take a look for "ph meter" on ebay and you will find plenty of affordable meters.
 
-Alden
 
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crunch said:
Basic PH meters are pretty cheap and will get you into the ball park, like 10-15 bucks will put you into the game. Ya you can spend hundreds on a meter if you wish, but its not necessary. The trick to any meter is calibration and maintenance. 
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This is the realest statement.
 
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Hothotsauce said:
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?
Click to expand...
 
If you can't measure it, keep it in the fridge, and you can make it however you want.
 
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Add lots of orange juice and or lime. OJ add sweetness lime added tang. Spices are important as well. Both Mango and pineapple benefit from allspice, cumin(just a touch), tumeric salt and black pepper, brown sugar or coconut palm sugar. . Not sure how many peppers you are using per batch but by weight if I have 1/2 lbs of pepper to 1 lbs fruit (total) . Its 1 cup vinegar, plus 1/2 cup citrus juice per batch youll be well under the 3.5 mark.
 
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Up to now I have used vinegar, lemon, lime, tangerine, orange, etc., and have had no problems.  I recently made a pineapple scotch bonnet mash and it is not fermenting. Was then told a family member had an allergy issue with the Pineapple.  OK, got other stuff bottled up for Christmas without the pina, we good.   I hate waiting, but there it is until February at the earliest if the ferment needs it's time.  My other experiments have had enough citrus to land in the safe zone, with vinegar and citrus, but who wants to wait for ever?  I am looking forward to seeing what the pineapple addition does.
J
 
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