Hi,
We've been making hot sauce for about 10 years, and make one kind using hot yellow peppers. The problem we have with this type is that it changes color (towards brown) after a while, whereas the red ones don't. We lacto-ferment, and then add vinegar in the blending process for shelf life. Any ideas on how to maintain the bright yellow color? Add lemon juice, which would obviously alter the taste? Add Ascorbic acid? How much and in what form? Anything else that might help?
Also, we were certified by the state agriculture dept and can sell at flea markets etc. The inspector said that the pH of every batch must be identical. Is this correct? It seems impossible as you're using a peppers by number/volume and not necessarily weighing them every time. If it's always below 4.2 would that be good enough?
Thanks for any help - I'm relatively new to this!
We've been making hot sauce for about 10 years, and make one kind using hot yellow peppers. The problem we have with this type is that it changes color (towards brown) after a while, whereas the red ones don't. We lacto-ferment, and then add vinegar in the blending process for shelf life. Any ideas on how to maintain the bright yellow color? Add lemon juice, which would obviously alter the taste? Add Ascorbic acid? How much and in what form? Anything else that might help?
Also, we were certified by the state agriculture dept and can sell at flea markets etc. The inspector said that the pH of every batch must be identical. Is this correct? It seems impossible as you're using a peppers by number/volume and not necessarily weighing them every time. If it's always below 4.2 would that be good enough?
Thanks for any help - I'm relatively new to this!