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hot sauce storage?

newpeppergrower1105

newpeppergrower1105

i new to making hot sauces and i was wondering what makes a hot sauce storable in a shelf and not a fridge. does this recipe have to be refridgerated ?
 
 



  • 1 small onion -- chopped
  • 2 cloves garlic -- chopped
  • 1 tablespoon vegetable oil
  • 1 cup carrots -- chopped
  • 2 cups water
  • 3 Habanero chilies (3 or 4) -- minced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons white vinegar
  • 1 teaspoon salt


 
 
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Perhaps somebody here can tell you what PH your sauce will be with that recipe, but unfortunately, I'm not good.  But I will tell you that PH is indeed what determines if your sauce will be shelf stable.  It needs to be 4 or below.  So I would recommend you get a cheap PH meter or even some simple PH test strips to determine the PH of your sauce.  Of course sanitary equipment is a must as well if you want to ensure no nasties make it into the sauce in the first place.
 
Refer to this thread for a complete reference on making a sauce shelf stable: http://thehotpepper.com/topic/29501-making-hot-sauce-101/
 
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Judging from your ingredients the PH might be a little on the low side.  If you aren't using a proven recipe a ph meter is a must, and helpful even if you are using a proven recipe.
 
Editing to say that the PH would be on the high side technically :P
 
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pH test strips are available at pharmacies, hydroponics stores, and some other places.  Makes sure to get ones with a test range that includes 3-4.0 pH in the mid range.
 
The original recipe looks a little light on the vinegar, looks like it wouldn't be in a safe pH range.  I don't see a need for the oil in the recipe unless the veggies are being roasted/baked/grilled or something.
 
There are a ton of recipes HERE for consideration.  None of these have been tested for pH, but it will give you a good general idea of ingredients and standard ratios. 
 
edit- pH test strips will give you a general range, but do not have the accuracy of a pH meter.  If the test strip reads 3.8-4.2... I'd be very cautious and add more acidity.  If the test strip reads 3.2-3.5pH, that' d probably be pretty safe.  You just have to account for a safety margin with pH test strips.  As I said, they are not as accurate as meters, but are better than nothing at all.
 
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salsalady said:
pH test strips are available at pharmacies, hydroponics stores, and some other places.  Makes sure to get ones with a test range that includes 3-4.0 pH in the mid range.
 
The original recipe looks a little light on the vinegar, looks like it wouldn't be in a safe pH range.  I don't see a need for the oil in the recipe unless the veggies are being roasted/baked/grilled or something.
 
There are a ton of recipes HERE for consideration.  None of these have been tested for pH, but it will give you a good general idea of ingredients and standard ratios. 
 
edit- pH test strips will give you a general range, but do not have the accuracy of a pH meter.  If the test strip reads 3.8-4.2... I'd be very cautious and add more acidity.  If the test strip reads 3.2-3.5pH, that' d probably be pretty safe.  You just have to account for a safety margin with pH test strips.  As I said, they are not as accurate as meters, but are better than nothing at all.
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thanks alot for your help
 
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