PH value when making hot sauce

[CHEEKYchilli]

Hi,

I have started to grow some Apache F1 chillies & not on a mission to uinderstand as much as I can whilst they grow.

I've read some articles about the right PH value of hot sauce

Can some one tell me why in simple terms as I'm still not quite understanding?

 

[biscgolf]

if the pH is too high nasty stuff like botulism can breed and take all the fun out of your hot sauce project.

 

[Hendrix1326]

If the pH value of hot sauce is not low enough (acidic), it can be a breeding ground for bacteria or mold. I have made a hot sauce that was awesome when I made it, but after a month in the fridge, it got super moldy because there was too much sugar and not enough acidity. Also, like biscgolf said, botulism, one of the most serious foodborne illnesses, thrives in homemade sauces that aren't acidic enough. If you have a pH test kit when making hot sauce, try to get the pH between 2.5 and 3.

 

[biscgolf]

if you need to lower your pH without changing the flavor very much i recommend citric acid as a cheap, effective method.