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hot sauce preservatives [Archive] - The Hot Pepper
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Burgdog
08-23-2007, 12:07 PM
Getting ready to market some hot sauce and need some advice on the correct preservatives and amounts. Thanks.
Pam
08-23-2007, 12:21 PM
Don't have any advice, but welcome all the same.
Mad Hill Pepper
08-23-2007, 04:34 PM
Welcome from Ct ...I stick with fresh,dried, and powdered... Good Luck...Eat it fast and no need for preservitives...he he!!www.madhilpeppers.com
Intensity Academy
08-23-2007, 06:12 PM
No preservatives...All Natural here.
DevilDuck
08-24-2007, 01:56 AM
Au Natural here too!
thehotpepper.com
08-24-2007, 01:58 AM
Welcome! Vinegar, citric acid, salt, and sugar are natural preservatives. Experiment to figure out how the amounts you use play into the flavor.
Cap'n Bones
08-24-2007, 06:15 AM
Thread moved from the welcome forum.
You can also send yer greeting to Burgdog over there, http://www.thehotpepper.com/showthread.php?t=2940
Ratso
08-26-2007, 02:23 AM
The rule for chilli sauce is "The ph reading MUST be below 4 " the bacteria doesn't survive below ph4. You can use Vinegar, Acetic acid, Lime juice etc. Just check before bottling. Hot sauces such as Tobassco are mashed, this involves fermenting with salt (Just like Saurkraut) to raise the acid content naturally. I sugest going to this site for lots of good info:- http://www.fiery-foods.com/dave/hotsauce.html