Hi all! I had a general question about Ph and shelf life. I just made this mango pineapple habanero reaper sauce and I used my new Ph meter on it. It came out to around a 3.0. I know that’s very acidic and well below the risk of any harmful bacteria being able to grow, but does that mean that this just won’t go bad?
I know the flavors might change, but from a safety standpoint, if I wasn’t to crack this open for 2 years, would it still be safe to eat? I have a bunch of peppers still that I grew and vacuum froze last year that I’m trying to use before this year’s crop. I want to give a bunch out as gifts and want to be sure I’m telling the recipients the right information. Thanks in advance, this sub is awesome!
by Br4ck3n93
3 Comments
At what temperature did you cook it and for how long? What’s the salt content?
Assuming your using a good ph meter that has been calibrated correctly your sauce should be fine opened for 2 years if kept at the correct temperature.
I don’t think you’ve provided enough information for a comprehensive answer. Low PH is just one aspect of safety, you’ve protected against botulism at that level for sure, but did you also raise the sauce to a specific temperature and do a hot fill hold method?
My sources (local canning documentation and AI) indicate that its the combination of temp and ph life that contributes to long lasting safety in regards to the wide variety of different yeasts/molds that can come about.