fermenting Non fermented mash

[Fireeater86]

I have tried the fermented thing several times and I want to try something different. Does anyone know the proper vinegar to pepper ratio to make a safe non fermented mash? I have heard others reference 93 % peppers to 7 % vinegar but I am not sure. If so is that by weight?

 

[salsalady]

if you are looking for something that is basically just peppers, check out AJ's Puree-
http://thehotpepper.com/topic/32602-making-some-puree-todaywill-post-pics-of-the-processits-easy/
 
A classic recipe that LOTS of us have followed, but that recipe should either be refrigerated or boiling water bath or pressure canned.
 
A lot of recipes on food preservation sites and canning sites list 1 cup vinegar to 10 cups produce/vegetables.

 

[SmokenFire]

Hi Fireeater86,
 
You might find some useful info in this thread.  But truly if you're making a non fermented cooked hot sauce you should be using a pH meter.  The meter will enable you to accurately gauge the pH of your sauce, thereby insuring safety.  

 

[Fireeater86]

Thank you. The plain was to just blend up vinegar, peppers, and salt and then pressure can it. The pH meters I have had were very inconsistent. I figure I could just pressure can it and then the pH wouldn't matter.

 

[salsalady]

^^^ that is correct.  
 
Other methods like boiling water bath or hot fill/hold require knowing the pH is at a safe low level.  Pressure canning is a guaranteed safe method when done properly regardless of the pH.