Currently I am working on my recipe to see if I can lower the Water Activity to .85 or below. I have drastically reduced the water content (raised the vinegar content) and have added sugar. I have a very tasty experimental batch ready for testing.. wish me luck...
What our health...
https://en.wikipedia.org/wiki/Water_activity#Food_safety
Water activity or aw is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as the partial vapor...
Hi All,
We have been working hard to bring a hot sauce product to market in Canada. We have rented a commercial kitchen, had and passed health inspection - and also had to submit a sample of the sauce for testing. The tests were done to ensure stability of sauce for non refrigerated storage...
how long would you expect it to take for the ph level to drop below 4... I have always found that it happened quickly.. but i have this one batch that is stubborn...
How long do you expect it to take for the ph to drop below 4? all my previous ferments have dropped quickly... but I have one...
once the seedlings have come up (in seed starter soil) how soon should fertilizer be added- and what type of fertilizer is appropriate for the young ones?