pH of foods chart.

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

Cole_Robbie · October 11, 2015

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

feldon30 · October 11, 2015

pH scale:

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

Gerardo · October 19, 2015

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

rhines81 · October 19, 2015

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)!

Ganado · October 20, 2015

THanks Worth1 this was great info

Worth1 · October 20, 2015

Quote:

Originally Posted by Gerardo

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.

Quote:

Originally Posted by rhines81

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.

Quote:

Originally Posted by Ganado

THanks Worth1 this was great info

Your welcome.

Worth

Zenbaas · October 20, 2015

Quote:

Originally Posted by Worth1

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

Worth1 · October 20, 2015

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

Worth1 · April 19, 2016

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

**coronabarb** · April 21, 2016

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?

Worth1 · April 21, 2016

Quote:

Originally Posted by coronabarb

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.

Worth

Worth1 · November 14, 2016

Bump!

dmforcier · November 14, 2016

Quote:

Originally Posted by feldon30

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.

Worth1 · December 3, 2016

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.

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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

October 11, 2015	#3
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	pH scale: 1.1 Hydrochloric Acid 1.7 Tobasco 2.0 100% white vinegar 7.0 Water __________________ [SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] * [I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I]

April 21, 2016	#11
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	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? __________________ Corona~Barb Now an Oregon gal

December 3, 2016	#15
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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 Last edited by Worth1; December 3, 2016 at 09:37 PM.

October 11, 2015	#2
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Hand-held PH meters are down to $12-20 these days on Amazon. They used to be a lot more expensive.

October 19, 2015	#4
Gerardo Tomatovillian™ Join Date: Feb 2015 Location: San Diego-Tijuana Posts: 2,598	When I'm wolfing down strawberries they don't seem that acidic. Surprise, in all forms/presentations they hover around pH 3.

October 19, 2015	#5
rhines81 Tomatovillian™ Join Date: Mar 2015 Location: Zone 5A, Poconos Posts: 959	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)!

October 20, 2015	#6
Ganado Tomatovillian™ Join Date: Jun 2015 Location: Phoenix Posts: 47	THanks Worth1 this was great info

April 19, 2016	#10
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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

November 14, 2016	#13
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Bump!