I do use a PH meter when I'm working out new sauce and salsa recipes, as the common hot sauces that mostly taste like vinegar are far from my favorite. I want a sauce that tastes like the pepper first and foremost.
Ultimately if you're doing something for sale you have to get the recipe and the entire cooking/testing/bottling process approved by a 'process authority'. When I took the commercial acidified food processors course I asked about a 'rule book' and was told there would never be one because the research and therefore the rules are constantly changing.
The worry about changing ingredients for things canned in a BWB is that it may change the PH, using a meter alleviates that concern.
|