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Worth1 · October 11, 2015

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.

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.
https://www.google.com/url?sa=t&rct=...n04UvZ84FvUqsw

Worth

October 11, 2015	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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. 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. https://www.google.com/url?sa=t&rct=...n04UvZ84FvUqsw Worth