PH in sauce

[Chillidog]

Hi People,

sorry for ignorance and stupid posting but did a search and had no results.

Why is ph so inportant in the sauce making and what ph level are we looking at and when do we test it before or after its cooked.

Cheers

 

[Justaguy]

Under 4.6 is standard here in the U.S. but most like to stay bellow 4. Nasties like to grow above 4.6. I test after cooking then a week later once all has melded together and shoot for around 3.5.

 

[Chili Monsta]

Greetings Chilidog:
Here's a site I've found helpful and informative.
http://www.leeners.com/condiments-hotsauce.html

They also sell pH test strips (range= 2.2 to 4.4 sold with their wine making supplies))which I use to determine if the pH level of my sauce is acceptable for "water bath" processing or if I must use a pressure canner.

Their test strips are $6.95 /100 and for the peace of mind using them brings me...they are well worth the cost.
http://www.leeners.com/wine-lab-tools.html

 

[Chillidog]

Greetings Chilidog:
Here's a site I've found helpful and informative.
http://www.leeners.com/condiments-hotsauce.html

They also sell pH test strips (range= 2.2 to 4.4 sold with their wine making supplies))which I use to determine if the pH level of my sauce is acceptable for "water bath" processing or if I must use a pressure canner.

Their test strips are $6.95 /100 and for the peace of mind using them brings me...they are well worth the cost.
http://www.leeners.com/wine-lab-tools.html

I ordered some ph test strips from ebay meant for saliva and urine etc.

I only made the sauce yesterday is it o.k to try today? and then measure it in few days time when i get the test kit?

also I have added some added 1 full lime to the sauce and a off the shelf from super market

1 x bottled tomatoo puree
1 x tomato sauce

which I assume they would have food acid in them.

thanks
Chillidog