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Very interesting! I'm also wondering if how we introduce xantham gum is also causing unwanted oxgyen into the mix. Typically we do this with a stick blender at the end of the cook. Any thoughts on this?

for my last crack at this, no I didn't. I'm going to make sure we do that next time. I did make another smaller batch that included more vinegar, sugar, salt and a small amount of citric acid. The colour looks amazing! Just need to adjust the amounts of each as the pomegranate is getting lost...

Noted!

Question regarding bottling - from a commercial production perceptive, there are no issues with cooking sauce, letting it cool and then reheating for bottling purposes?

Thought i would update here: I think Downriver's suggestions might be accurate. To ensure no unnecessary fermentation is occurring: - Opened a new bottle - Put lid back on and left on a shelf (not in the the fridge) - Reopened the bottle 2 weeks later I encountered no bubbling or fizz. Taste...

Thanks Admin! Another suggestion I will try shortly.

This was bottled about 3 months ago from memory. I should have maybe made the post clearer - this is a cooked sauce and is not a fermentation hot sauce (my concern is it is fermenting without intention). PH test was good around 3 on the digital and also paper.

Got you! Ok then the batch has probably got some issues going on.

Hi All, Absolute newbie here in terms of food science, so pardon my ignorance. Currently in the process of trying to tweak a hot sauce idea using fresh pomegranate juice. Towards the end of January I made a batch which appears to be going dark on the top of the bottles. Reading through posts...

I have been doing this on and off for a few years, looking to pickup my game with advice/suggestions etc. from others who have been in it longer :)