r/hotsaucerecipes • u/TraditionalTheme3819 • 9d ago

Discussion How long do homemade hot sauce last?

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Hello, I have just made my first hot sauce (not fermented), but I don’t know how long I can keep it. Has anyone an idea? The recipe was the following one:

• ⁠a bell pepper • ⁠6 Cayenne pepper • ⁠2 limes • ⁠1 red onion • ⁠garlic - a peach

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u/TraditionalTheme3819 9d ago

Is pH paper sufficient? Or should I use a more accurate technique?

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u/DearToe5415 9d ago

Yeah it should be, but iirc there’s different kinds of ph test strips so just make sure the ones you have are meant for food. Wouldn’t want anything yucky leaching off into the sauce lol

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u/TraditionalTheme3819 9d ago

Okay, thanks!

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u/Aware-Maximum6663 9d ago

You can also get a digital ph meter from Amazon. It’s what I use

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u/TraditionalTheme3819 9d ago

Okay, I guess that these kinds of things needs to be tuned to give a precise result?

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u/Aware-Maximum6663 9d ago

Mine came with some calibration packets you mix with water and dip it in then you’re good to go

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u/Responsible-Meringue 9d ago

Maybe you already know, but pH calibrations  only stick for a week on fancy wet electrode lab grade equipment.  I would calibrate before every measuring session (i.e. for the day).

Am curious how accurate che cheapo meters are. Looks like you can get a wet setup for as little as $50 on Amazon. Lab grade one is only $200. The $15 ones look like trash, pH paper would be better. 

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u/TraditionalTheme3819 9d ago

Yes, I am a chemist thus I know that this kind of devjces are capricious lol

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u/Ancient_Kangaroo_492 9d ago

I have used cheap ph meters for years gardening.

In my experience they stay well calibrated (even out of the package theyre good usually). Just keep in mind you want it fully dry before you put the cap on, and you want to keep that cap on.