ph Stuff

[Mutt]

Being a noob and nervous as hell about slipping someone a mickey (aka food poisoning) I found the following articles helpful in settling my nerves before I make my first sauces. If these have been posted before I apologize...a person can only search so many threads before their eyes bleed from strain or their patience wears out. Hope these help

http://www.fapc.okstate.edu/files/factsheets/fapc117.pdf - ph and meters
http://extension.usu.edu/files/publications/publication/FN_Food_Safety_2008-01.pdf - ph and meters

http://foodscience.caes.uga.edu/extension/documents/FDAapproximatepHoffoodslacf-phs.pdf - food ph's

 

[salsalady]

sorry to make your eyes bleed more, here's a little more reading...
http://thehotpepper.com/topic/29501-making-hot-sauce-101/

Welcome to THP.
salsalady

 

[Mutt]

Thanks salsalady, I printed and stuck that thread on the fridge a few days ago

 

[Balac]

I have never had any problems with fermented pepper except one time I did not watch and the "juice" fell below the pepper level once and when I opened it up 3 months later the top peppers were white looking. They were nasty looking so I just threw them away and the ones below those were fine tasting.

I just put in about 1/4-1/3 white vinegar and a little salt onto the top of the peppers while fermenting. I only tried vegi (onion-cilantro) ferments once. It turned out fine but I like just pepper fermentation's to retain all the single flavor of the peppers.

Luck with your sauce