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!
Updated 3 months ago | 10
Updated 6 months ago | 2
Updated 2 months ago | 20
Updated 4 months ago | 0
Updated 3 months ago | 1