I wonder if a ph meter for gardening would be a good guide for determining the acidity of home canning?
I used vinegar to test my soil test kit, and it only took a drop to go from alkaline to very high acid ph, registering a 5.
Of course, that wouldn't tell about inside the low acid food, how acid is it in there?
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Ozark Lady
- Greener Thumb
- Posts: 1862
- Joined: Tue Jan 05, 2010 5:28 pm
- Location: NW Arkansas, USA zone 7A elevation 1561 feet
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Farmer Bob
- Full Member
- Posts: 52
- Joined: Wed Mar 10, 2010 5:16 am
- Location: Cape Town, South Africa
Hi Folks,
A good place to get some advice is :
https://www.extension.iastate.edu/Publications/PM1368.pdf
( Copy and paste above link.)
The vinegar here in South Africa has an acidity of 5% which I normally dilute when making my pickled peppers.
You may want to try my recipe:
Hot Peppers
Syrup:
1/2 C White Grape Vinegar ( 1/2 pint)
1/2 C Water ( 1/2 pint)
1/4 tsp Salt
10-15 oz White Sugar
Bring all ingredients to boil.
Place jars and lids into boiling water .
Pack peppers into warm jars.
Add the hot boiled syrup.
Cap immediately with the hot lids.
As the product cools, a vacuum is created and no microbes can grow in the medium. Can be eaten after a month after bottling.
After a year, they start aren't so crisp.
The peppers are yummy with cold meats; or thinly sliced and added to salads ; or with barbecued meat /chicken.
Enjoy
A good place to get some advice is :
https://www.extension.iastate.edu/Publications/PM1368.pdf
( Copy and paste above link.)
The vinegar here in South Africa has an acidity of 5% which I normally dilute when making my pickled peppers.
You may want to try my recipe:
Hot Peppers
Syrup:
1/2 C White Grape Vinegar ( 1/2 pint)
1/2 C Water ( 1/2 pint)
1/4 tsp Salt
10-15 oz White Sugar
Bring all ingredients to boil.
Place jars and lids into boiling water .
Pack peppers into warm jars.
Add the hot boiled syrup.
Cap immediately with the hot lids.
As the product cools, a vacuum is created and no microbes can grow in the medium. Can be eaten after a month after bottling.
After a year, they start aren't so crisp.
The peppers are yummy with cold meats; or thinly sliced and added to salads ; or with barbecued meat /chicken.
Enjoy