Home Cooking

Questions on preservatives, PH, and making my food last longer?

Share:

Home Cooking 3

Questions on preservatives, PH, and making my food last longer?

lestblight | Sep 14, 2012 01:07 PM

Can anyone direct me to any books or sites that can help me understand preservatives a little better?

I have read that bringing the ph to less then 3.6 would help give me the acidity needed to ward off bacteria etc.

But when i do this i do get a very VINEGARY taste which i find unpleasant and ruins my sauces, hot sauces etc.

In this case .. what would i do? Maybe try citric acid? or would that just make it sour as well?

would the preservative potassium sorbate help in this case?

I am weary that the amount of vinegar needed for a proper ph would compromise the flavors i have and tltimately render it useless since i wouldnt use the acidic food.

Would i have to another route?

Canning in mason jars? would this help preserve sauces etc?

thanks a bunch

any info would help!

patrick

Want to stay up to date with this post?

Feedback