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Habanero Orange Sauce

portveyn

portveyn

Just finished a little batch (5 btls) of an experiment cooked sauce.

Made of:

Habaneros, whole, with stems
Fresh orange, with zest
Vinegars (apple cider, distilled, red wine)
Carrots
Onions
Lemon juice
Water
Coriander, dried
Salt

It is a cooked, filtered sauce with a good amount of heat (before filtering at least). Truly quick & home style %) Skinned the orange and discarded most of white.

pH was 4.3 at bottling, yet I didnt want to add more acid for flavor safety.
 
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When you open the first bottle, take a pH test. When sauces are first made, things haven't got totally settled in the pH realm. Often times food processors test 24 hours later for the 'finished equilibrium pH.'.

The pH seems a little high, but it might settle lower when the orange acids gets into the mix.


Think of it like....If you put a fresh cucumber in a jar of vinegar and then take the next day, the cucumber will still have a high pH.

If the cucumber is left in the vinegar for 2 weeks, the cucumber and vinegars will have gotten to the equilibrium, the cuke will have a low pH and will have become a pickle!
 
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