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ahhhhh, this is what I was looking to read about; some kind of sensor to make sure no one dies. though I also imagined a sensor for the air around the fermenting container as well?

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The bacteria behind botulism can't grow in oxygen-rich environments, so I think the makeup of the solution is the main thing to worry about. That's why botulism is mainly a concern with canning, oil suspensions, etc.

Not sure what you mean by air, I use pH test strips instead of a meter and just drop some of the liquid on them.

I see, so at some interval you take a sample and directly test it on a meter. Thanks.

By 'air' I'm meant air leak from stuff you're trying to can or preserve, as others began mentioning preserves and canning

Isn't the sauce quite strongly coloured and doesn't that make it difficult to read the pH?

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