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What’s the best way to test the ph of my sauce?
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I was just wondering what the best method to test ph is. I want to make some shelf stable unrefrigerated hot sauces so I want to make sure it’s below the ph rating. The only reason I care is I want to develop some hot sauces to sell with my bbq sauces. I’d like to get some recipes dialed in and be pretty sure they are shelf stable before I get them lab tested so I won’t have to adjust much.
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- 4 years ago
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