pH question

[Justaguy]

I have never made hot sauce. I see alot of talk about pH, but I don't fully understand which way(high/lo) causes or affects what. Can someone clarify? Then maybe I will be able to also get my salsa recipe fixed so after I thaw it I get more then 1.5 weeks in the fridge before mold starts. Thanks in advance for any help.

Brian

 

[POTAWIE]

You want your product to be acidic, and the lower the number the higher the acidity. 7 is neutral. You want to aim for around or under 4

http://www.fiery-foods.com/howto/67-manufacturing/1042-hot-sauce-playing-it-safe

 

[Justaguy]

How do you check pH? I remember science in school with little strips of paper but not much more.

 

[POTAWIE]

" Measuring the pH is accomplished with litmus paper (an indicator which changes color depending on the degree of acidity), or--preferably and more precisely--a pH meter. This is an electronic instrument with a probe, and low-cost units are now available for less than US$ 100.00."

 

[Justaguy]

Thank you for the info. Litmus paper is what I remembered from science in school. Been a long time.

 

[Stage Coach Sauces]

Thank you for the info. Litmus paper is what I remembered from science in school. Been a long time.

We use a probe and rod which gives very accurate results. Even though to be an acidic food you must be below 4.6, I always suggest below 4.0 to play it safe. Especially with salsas which are extremely high in fresh vegetables. After we do 'in-house' testing we always send samples to a Food Processing Authority for verification. In order to achieve lower pH levels, I suggest adding neutralizers such as vinegar or citric acid. Best of luck!

 

[Justaguy]

I was given this recipe



take the habs slice them in half

fill a jar with habs,garlic cloves, onion

fill half way with white or cane vinegar and the rest water and two teaspoons of salt

close lids shake up to dissolve salt, boil water, then take pot off the burner and slowly place the jar into the hot water and leave it go until the water starts to cool this will kill any bacteria let age about 3 weeks to a month
then take the contents and pour it into blender or food processor and grind to desired texture




I am going to use apple cider vinegar as that is what I have.
1)Anything you think will make it better other then peppers since I only have Caribbean Red Habaneros right now to go in.
2)Des this sound low pH enough?

Thanks to any who help
Brian

 

[slick]

" Measuring the pH is accomplished with litmus paper (an indicator which changes color depending on the degree of acidity), or--preferably and more precisely--a pH meter. This is an electronic instrument with a probe, and low-cost units are now available for less than US$ 100.00."

ran out of stuff in my old-school soil ph check kit - the local nursery has them but it's a little on the expensive side considering what you get for the money - was thinking about an electronic one

http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&item=200509215933&ssPageName=STRK:MEWAX:IT

this is very cheap but also saw an analog thing with a probe at the hardware store and it was a third of the price...

does anyone have a decent cheap unit that measures PH?