I have sauce that was made 6 to 9 months ago. My father says that it is still good because one of the ingredients is vinegar. I am looking for confimation that this is true. Can anyone confirm?
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Great question. Hopefully one of our Pro/Food Scientists will hop in.
Well I'm no pro, but I post in the Pros forum
The key is the PH of the sauce. From those in the know, the acidity of the sauce is what helps prevent the bugs. If the PH is too low? then the sauce will spoil.
Just because it has vinegar, doesn't mean it's good, I think it would have to be what was the concentration of vinegar or basically what was the PH?
I think someone posted about how to test, but I don't remember.
Well I'm no pro, but I post in the Pros forum
The key is the PH of the sauce. From those in the know, the acidity of the sauce is what helps prevent the bugs. If the PH is too low? then the sauce will spoil.
Just because it has vinegar, doesn't mean it's good, I think it would have to be what was the concentration of vinegar or basically what was the PH?
I think someone posted about how to test, but I don't remember.
Hi Gary,
I have a sauce that I have Bottled for me. Smokin is right about the PH. If your sauce is a commercial sauce and been refrigerated, you should be fine.
The sauce needs a PH of 3.7--4.6 to be safe to set on a shelf at a store. If it is a homemade sauce, I would be careful. You might be alright if it has enough vinegar in it, but if not you might want to make some fresh sauce.I would rather be safe than sorry.
I have a sauce that I have Bottled for me. Smokin is right about the PH. If your sauce is a commercial sauce and been refrigerated, you should be fine.
The sauce needs a PH of 3.7--4.6 to be safe to set on a shelf at a store. If it is a homemade sauce, I would be careful. You might be alright if it has enough vinegar in it, but if not you might want to make some fresh sauce.I would rather be safe than sorry.
Thanks I will make a fresh batch
What if the sauce has fruit juice in it? Will the ph keep it fresh?
The sauce we bottle and sell has ph of 3.4 units, tested at Minnesota Valley Testing Labs.
Fruit, liquid smoke, vinegar, etc keep the ph low.
Ours needs no refridgeration, ever.
By the way, we just took a first and 2 - 3rds in Fiery Foods Mag Scovies contest with it.
Good luck! Roger
Fruit, liquid smoke, vinegar, etc keep the ph low.
Ours needs no refridgeration, ever.
By the way, we just took a first and 2 - 3rds in Fiery Foods Mag Scovies contest with it.
Good luck! Roger
mnhogfarmer,
You are right, I looked on my food science letter and it has to fall under 4.6 PH for safety.
Sorry about that.
You are right, I looked on my food science letter and it has to fall under 4.6 PH for safety.
Sorry about that.
mnhog...is that contest just for people that cook there or can outsiders enter it too?
How do you test the PH factor Please.
David
David
David,
In MN we had to send ours in to a testing lab for ph and Lactobacilli.
The state dept. of ag also sampled it for ph, foreign material and net wt. to verify our results.
They sell test strips at the hobby store, but with bbq sauce the tomato will discolor the strip making it unreadable.
Good Luck! Roger
In MN we had to send ours in to a testing lab for ph and Lactobacilli.
The state dept. of ag also sampled it for ph, foreign material and net wt. to verify our results.
They sell test strips at the hobby store, but with bbq sauce the tomato will discolor the strip making it unreadable.
Good Luck! Roger
Thanks Roger
David
David