p.h. meter for canning

[neparose]

I am planning on ordering a ph meter for soil tests for the garden and was wondering if I could use it to check acidity levels in recipes I want to can. I figured I would have to can a batch by strict recipe, and open and check thru a few years to make sure the acidity levels were holding. If anyone has done this before, i'd like to hear how you went about it. Thanks in advance for your thoughts and advice!
rose

[AlchemyAcres]

I am planning on ordering a ph meter for soil tests for the garden and was wondering if I could use it to check acidity levels in recipes I want to can. I figured I would have to can a batch by strict recipe, and open and check thru a few years to make sure the acidity levels were holding. If anyone has done this before, i'd like to hear how you went about it. Thanks in advance for your thoughts and advice!
rose

Hi Rose,

The PH meter that I use for vinegar making, fermenting, hot sauce making, etc. is different from the one that I use for soils.

A PH meter for food production needs to be very accurate, within .1 PH units. Luckily, there are some meters in that accuracy range that aren't terribly expensive.

Here's some important information.......
Choosing and using a pH meter for food products.
http://www.fapc.okstate.edu/files/factsheets/fapc117.pdf



~Martin

[neparose]

Hi Martin! Thanks for the link! I'm real familiar with those types of probes. Calibrating them was always a problem but possibly because the company wouldnt buy new or better equipment? Has yours given you any problems in that area? I'm leaning more to the hand held model so as not to have to mess with probe solutions and damaged tips. What type do you use?
rose

[NCLee]

I am planning on ordering a ph meter for soil tests for the garden and was wondering if I could use it to check acidity levels in recipes I want to can. I figured I would have to can a batch by strict recipe, and open and check thru a few years to make sure the acidity levels were holding. If anyone has done this before, i'd like to hear how you went about it. Thanks in advance for your thoughts and advice!
rose

Rose, just curosity, if you don't mind. Why would you want to do that with canning? Commercial venture?

Lee

[AlchemyAcres]

I have one of the Hanna brand probe type.
I've never had a problem with it.

I also use mine when pressure canning tomato sauce, etc. rather than adding the recommended acid which, IMHO, ruins the sauce.

With a good PH meter , there's no question the PH is at safe levels.



~Martin

[neparose]

Hi Lee! What started me going with the meter is I have a few cookbooks my mother picked up in Lancaster County years ago. Although the recipes for some of the canned goods sounds great, I'm not too sure some of them would be o.k. These are all Almish - Mennonite recipes and everything is listed as water bath method. I would feel alot more comfortable checking the ph before I put them up for longer term storage. I've also seen recipes in papers and on the internet that I'd like to put up, that dont have a notable source listed as the giver of the recipe. What I could really use is some experience, but that only comes with time.lol. so untill then, I thought a meter would help me experiment and have a "safety net" at the same time.

rose

[NCLee]

Oh, OK. Now I understand. Thanks.

And,.... :) Know exactly what you mean. When I was growing up, everything was water bath canned, with the exception of "canned" pork sausage. Mom didn't have a pressure canner, so she canned the way her mother (Grandma) taught her.

I still have her 1953 Ball Blue Book. Also, have an old canning book that was printed sometime during WWI, as best I can determine (not dated.) Have a number of older "canning guides" that I've picked up over the years. And, I know what you mean about the net. Have seen a few that can be downright dangerous.

What I've been doing is cross checking them to the Current Blue Book and/or the National Center for Home Food Preservation. http://www.uga.edu/nchfp/publications/publications_usda.html Not everytime, but most of the time one of those will have the info needed based on what's in the "recipe".

Lee

[neparose]

Thanks for the link Lee! I have the ball book too, and am drooling over some of the chutney recipes! Not to mention the rhubarb BBQ sauce! I noticed the link had some no sugar added recipes I've been looking for too. Yeah!! Thanks to you and Martin for your help!
rose

[sissy]

Martin,
Is this one a good one in your opinion http://www.amazon.com/Checker%C2%AE1pH-tester-model-HI-98103/dp/B000WTELF4/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1263875633&sr=8-3
And where would I find the info about what should have what ph levels?
I also would like to experiment and have a "safety net" at the same time.
Thanks for all the info.
sissy

[AlchemyAcres]

Martin,
Is this one a good one in your opinion http://www.amazon.com/Checker%C2%AE1pH-tester-model-HI-98103/dp/B000WTELF4/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1263875633&sr=8-3
And where would I find the info about what should have what ph levels?
I also would like to experiment and have a "safety net" at the same time.
Thanks for all the info.
sissy

Hi Sissy,

You'll need a PH meter with better accuracy.

A resolution and accuracy of +/- 0.1 is recommended.

The treshhold for high acid foods is PH 4.6 and below.

If you haven't already, check out the pdf file that I posted above, there's lots of good information there.


~Martin

[sissy]

Thanks Martin,
For the link & I'll keep looking, for a affordable ph tester.
sissy

[sissy]

I know this is a old thread, but I am starting to look for a meter or tester again. I kinda got side tracked. Anyway, Martin said You'll need a PH meter with better accuracy.

A resolution and accuracy of +/- 0.1 is recommended.

The treshhold for high acid foods is PH 4.6 and below.

If you haven't already, check out the pdf file that I posted above, there's lots of good information there and I was wondering if +/- .05 was more accurate that .1 I'm am really not to bright when it comes to this stuff. I'm trying to learn. Any info would be great.
Thanks
sissy

[AlchemyAcres]

....I was wondering if +/- .05 was more accurate that .1

Yes



~Martin

[sissy]

Thanks Martin
sissy

[sissy]

If I got this one http://www.amazon.com/Hanna-Instruments-98107-pHep-Tester/dp/B002NX0VY2/ref=pd_sbs_indust_1
Would I need anything else beside ph 7 & ph 4 calibration solution?

Or would this one be better http://www.amazon.com/Oakton-Waterproof-EcoTestr-Pocket-Tester/dp/B003NV5508/ref=sr_1_38?ie=UTF8&s=industrial&qid=1281183695&sr=8-38 Or do you have another suggestion
Sorry for so many questions
Thanks for your help
sissy

[NotSoFast]

If I got this one http://www.amazon.com/Hanna-Instruments-98107-pHep-Tester/dp/B002NX0VY2/ref=pd_sbs_indust_1
Would I need anything else beside ph 7 & ph 4 calibration solution?

One customer's review said there were a lot of chemicals involved suggesting this is a soil tester.

Or would this one be better http://www.amazon.com/Oakton-Waterproof-EcoTestr-Pocket-Tester/dp/B003NV5508/ref=sr_1_38?ie=UTF8&s=industrial&qid=1281183695&sr=8-38 Or do you have another suggestion
Sorry for so many questions
Thanks for your help
sissy
I think this would be more what you are looking for. Yet I would Google the words "food pH tester" to get a better idea of what is out there and what might be the best product for your use.