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preservation hot sauce preservatives
- Thread starter Burgdog
- Start date
Welcome from Ct ...I stick with fresh,dried, and powdered... Good Luck...Eat it fast and no need for preservitives...he he!!www.madhilpeppers.com
Welcome! Vinegar, citric acid, salt, and sugar are natural preservatives. Experiment to figure out how the amounts you use play into the flavor.
Thread moved from the welcome forum.
You can also send yer greeting to Burgdog over there, http://www.thehotpepper.com/showthread.php?t=2940
You can also send yer greeting to Burgdog over there, http://www.thehotpepper.com/showthread.php?t=2940
The rule for chilli sauce is "The ph reading MUST be below 4 " the bacteria doesn't survive below ph4. You can use Vinegar, Acetic acid, Lime juice etc. Just check before bottling. Hot sauces such as Tobassco are mashed, this involves fermenting with salt (Just like Saurkraut) to raise the acid content naturally. I sugest going to this site for lots of good info:- http://www.fiery-foods.com/dave/hotsauce.html