pH of foods chart.
 

While trying to find out what the pH of citric acid was compared to 5% acidity white pickling vinegar.
I found this chart and was surprised at the pH of most common foods.

All I am trying to do is make a safe chili paste I can keep in the refrigerator without using so much vinegar lemon or lime juice to change the flavor.
Sometimes I make things too hard on myself.:lol:

Just keep in mind that foods at or below a pH of 4.6 is the magic number for Hot Water Bath and fresh pack refrigerator pickles on the chart are at 5.10 to 5.40.

Peppers are from about 4.65 to 5.45.

Here is the link.
[url]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CB4QFjAAahUKEwiygPjHprvIAhWBkA0KHfuNAng&url=http%3A%2F%2Fwww.foodscience.caes.uga.edu%2Fextension%2Fdocuments%2Ffdaapproximatephoffoodslacf-phs.pdf&usg=AFQjCNFTCIr7tUCFM6pbn04UvZ84FvUqsw[/url]

Worth

Hand-held PH meters are down to $12-20 these days on Amazon. They used to be a lot more expensive.

pH scale:

1.1 Hydrochloric Acid
1.7 Tobasco
2.0 100% white vinegar
7.0 Water

When I'm wolfing down strawberries they don't seem that acidic. Surprise, in all forms/presentations they hover around pH 3.

:))
Well, I guess that puts a kibosh on the wives tale about using carrots in your tomato sauce to reduce the acidity. Putting lobster in it instead would be so much more effective (and yummy)!
:dizzy:

THanks Worth1 this was great info

[QUOTE=Gerardo;509516]When I'm wolfing down strawberries they don't seem that acidic. Surprise, in all forms/presentations they hover around pH 3.[/QUOTE]
Sugar hides acid try a coke without the sugar.
My guess would be to put about one table spoon of citric acid in a glass of carbonated water with no sugar.

[QUOTE=rhines81;509547]:))


Well, I guess that puts a kibosh on the wives tale about using carrots in your tomato sauce to reduce the acidity. Putting lobster in it instead would be so much more effective (and yummy)!
:dizzy:[/QUOTE]

The best way to reduce acid in tomato sauce is to put a wee bit of baking soda in it.
You have to be careful too much and it will be nasty and alkaline.
Try about 1/8 to 1/4 teaspoon in a glass of tomato or V8 juice and see how sweet it gets.
It is amazing.
Lobster wouldn't be bad either.


[QUOTE=Ganado;509667]THanks Worth1 this was great info[/QUOTE]

Your welcome.:)

Worth

[QUOTE=Worth1;509668]Sugar hides acid try a coke without the sugar.
My guess would be to put about one table spoon of citric acid in a glass of carbonated water with no sugar.



The best way to reduce acid in tomato sauce is to put a wee bit of baking soda in it.
You have to be careful too much and it will be nasty and alkaline.
Try about 1/8 to 1/4 teaspoon in a glass of tomato or V8 juice and see how sweet it gets.
It is amazing.
Lobster wouldn't be bad either.




Your welcome.:)

Worth[/QUOTE]


Could never do that. I enjoy the acidic zing way too much :D

I did it to help out the chef at work.
They were dumping copious amounts of sugar in the pasta sauce to hide the acid.
It was disgusting.
So I experimented and gave him the idea.
I have no idea what they did but the sugar went away. :)
The best way to complain about something is to have a solution.

Worth

Bumping this to the top again because it is getting time to start thinking about it again.
I had to look up something the other day so I could figure out how to do my Loquat preserves.
Loguats are not a high acid fruit.

Worth

No they are not. They taste almost like a melon. Just checked the chart...over 5. Did you add some citric acid or lemon juice?

[QUOTE=coronabarb;553557]No they are not. They taste almost like a melon. Just checked the chart...over 5. Did you add some citric acid or lemon juice?[/QUOTE]

Yes a ton of it I think like two table spoons of powdered for two quarts.:lol:
Worth

Bump!

[QUOTE=feldon30;508516]pH scale:
...
7.0 Water[/QUOTE]

That's for [B]distilled[/B] water. Tap water can be all over the place. Mine usually runs higher than 8.5.

latest link the other one died I sent an email to them about it but doubt they will reply.
[URL]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=15&cad=rja&uact=8&ved=0ahUKEwiQ9teKodnQAhWJ5IMKHeMGCIsQFghpMA4&url=http%3A%2F%2Ffoodsafety.wisc.edu%2Fbusiness_food%2Ffiles%2Fapproximate_ph.pdf&usg=AFQjCNFMDU93z2iFu39QgMchkjI-eBENLg&sig2=slapHdMjgi4WxVIlMZF9Fg[/URL]

Here is the list I snipped from the file so it wont croak like the old one did.:twisted:

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