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Old October 11, 2015   #1
Worth1
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Default 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
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Old October 11, 2015   #2
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Hand-held PH meters are down to $12-20 these days on Amazon. They used to be a lot more expensive.
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Old October 11, 2015   #3
feldon30
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pH scale:

1.1 Hydrochloric Acid
1.7 Tobasco
2.0 100% white vinegar
7.0 Water
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Old October 19, 2015   #4
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When I'm wolfing down strawberries they don't seem that acidic. Surprise, in all forms/presentations they hover around pH 3.
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Old October 19, 2015   #5
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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)!
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Old October 20, 2015   #6
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THanks Worth1 this was great info
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Old October 20, 2015   #7
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Quote:
Originally Posted by Gerardo View Post
When I'm wolfing down strawberries they don't seem that acidic. Surprise, in all forms/presentations they hover around pH 3.
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.

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Originally Posted by rhines81 View Post



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)!
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.


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Originally Posted by Ganado View Post
THanks Worth1 this was great info
Your welcome.

Worth
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Old October 20, 2015   #8
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Quote:
Originally Posted by Worth1 View Post
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

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

Last edited by Zenbaas; October 20, 2015 at 03:10 PM.
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Old October 20, 2015   #9
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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
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Old April 19, 2016   #10
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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.

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Old April 21, 2016   #11
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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?
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Old April 21, 2016   #12
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Quote:
Originally Posted by coronabarb View Post
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?
Yes a ton of it I think like two table spoons of powdered for two quarts.
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Old November 14, 2016   #13
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Bump!
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Old November 14, 2016   #14
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Quote:
Originally Posted by feldon30 View Post
pH scale:
...
7.0 Water
That's for distilled water. Tap water can be all over the place. Mine usually runs higher than 8.5.
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Old December 3, 2016   #15
Worth1
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latest link the other one died I sent an email to them about it but doubt they will reply.
https://www.google.com/url?sa=t&rct=...gi4WxVIlMZF9Fg

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

Capture1.JPG

Capture2.JPG

Capture3.JPG

Capture4.JPG
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Last edited by Worth1; December 3, 2016 at 09:37 PM.
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