I'm in the process of cooking a batch of sauce that I've made a number of times. For whatever reason when I scaled up the recipe the sauce came out way to thin. I need to thicken it quickly before hot-filling bottles, but would like to do so without xanthan gum. Need to make sure PH is not significantly affected. Was thinking corn starch slurry but I believe that would raise the PH.
Any advice is welcome!