> ...is there anything I can add to thicken them up?

jp10550,

Xanthan gum. Just curious... what pH do you end up with?

jt

Where do you get Xanthan gum? Does it change the taste any? And no idea the PH I have never check that, don't even know how.

Pretty much tasteless. Expect that is why is popular with people that use thickeners.

Here is a link that might be useful: Xanthan gum

Thanks for the link John. Do you or anyone no how much gum it take per ounce of sauce, any charts online you know of?

I think it is real trial and error withthe xantham gum to get the correct consistency. I know it is a very small quantity (like in the teaspoons).

kendra

Here is a link that might be useful: bayou traders

Kendra,

Holy smokes! Am so embarrased that didn't know that my friend Beth sold the gum. She is the one that sent me what have now.

Thanks!

jt

If you are not checking for ph you run a risk of spoilage and poisoning yourself. Botulism will kill you so it's no joke.

To properly bottle (As in can hotsauce) you need to keep the ph at 4 or lower.

LOL John, I think that is where we all get our xanthum gum, among other things...:)

hendrik>>you are correct, it is important to check ph, otherwise you really need to keep these things in a fridge especially the mashes. also, botulism won't be your only concern. botulism may kill you , but you will wish you were dead with a vicious case of food poisoning..:)

kendra

How do I check the PH level?

I would suggest a pH meter w/buffer solutions to calibrate. However, a brief Google search turned up these paper strips which I think should do the job nicely. test strips There might be better and/or cheaper sources. I don't feel comfortable with the color match test strip kits found in tropical fish departments even though some people might feel they are perfectly OK. Your choice.

And I recommend a pH of 4.0 or lower for sauces.

I got a ph meter with calibration solutions on ebay for about 30 dollars. It was brand new in the box with easy directions.
kendra

Thanks Kendra!

Exactly like the one I use for sauce.

Here is a link that might be useful: pH meter