Re:El Fuego Viviente Chili Sauce
by maxk42 on Tuesday July 17, 2018 @02:31AM
(#17547747)
You could also look at it this way: This technology is thousands of years old and predates refrigeration and most basic sanitation. It's that easy.
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The pH test reads 6 however, which is out of the safe range afaik.
It does not. I the camera distorts the colors a bit, but when I made the reading, I had it at somewhere between 3-4. This was also confirmed by simply tasting the brine. It is very acidic.
If you look at the color of the top block, it's matching somewhere between 3 and 4. Botulism is avoided if the pH is under 4.6.
The test strip is sitting on 6 but it would have to be darker to have that high a pH.