Test Acidity for Canning Education


| 9/18/2015 9:34:00 AM


Tags: canning, salsa, acidity, Ilene White Freedman, Maryland,

 

Are heirloom tomatoes lower in acidity than red tomatoes? 

Canning guide books such as the Ball Blue Book Guide to Canning warn canners that they must  carefully follow lab-tested recipes in order to ensure safety against botulism. The recipes are tested for proper acidity levels and stability during shelf life. It has always bugged me that the books say “Trust us, follow our recipe and you'll be fine.” Oh and otherwise the results could be fatal.

So I did something bold, something that Ball would surely not recommend. I bought a litmus paper pH testing kit.

I use Whatman litmus paper test strips. 

Jeanette
1/2/2018 12:27:16 AM

There are litmus papers with narrow ranges. The one I use is 3.0 - 5.5. I don't alter recipes, just check on home-grown acid fruits/vegetables that can vary in pH.


edseward
8/28/2017 2:17:52 PM

Thank you. Good article.





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