Q: Hi Dave,
I’m working on making a hot sauce. I’m in the final process and it is a hit with friends and family. But now I need to learn more about preservation. I know the pH level needs to be low, but how low? I also need to know where I can find a good pH meter. My sauce as it is, without testing, remains great in the fridge for over 6 months. But I want to make sure it doesn’t have to be refrigerated. Any help you can give me will be greatly appreciated.
A: Hello Rick:
Because of potential liability issues, I cannot give specific advice on hot sauce manufacturing. I am not a certified food processor and have never manufactured a product. But I can give some general advice and refer you to one of our articles. Neutral pH is 7, so obviously it must be lower than that. pH meters can be purchased at high-end aquarium stores or through Internet shops. You can also use sodium benzoate as a preservative. Check out our article on making hot sauces at: http://www.fiery-foods.com/dave/canning.asp