Hanna PH Tester Newbie Help

HillBilly Jeff · Apr 14, 2014

Never used a tester before and looking to make some sauce. Want to make sure the ph is right, but I am unsure of the method of using this meter.

It states I need to soak this for a few hours in ph 7 solution.

Then I am to calibrate.

Dip it in room temp 7.01 solution and then turn the screw to until it reads right.

I am then suppose to dip it in 4 or 10 and adjust to correct. All it came with is 7. Do I need to pick up the other solution or will just testing in the 7 be good enough.

Where do I get the solution at?

I am suppose to use fresh buffers for calibration....Do I need to calibrate before each use?

What is the best method to store it in between uses? Do I need to use the storage solution.

When testing a sample of my sauce, should I let it cool a bit before I test it?

Thanks,

HBJ

salsalady · Apr 14, 2014

HillBilly Jeff said:
(ANSWERS IN CAPS< BUT I"M NOT YELLING )

Never used a tester before and looking to make some sauce. Want to make sure the ph is right, but I am unsure of the method of using this meter.

It states I need to soak this for a few hours in ph 7 solution.

Then I am to calibrate.

Dip it in room temp 7.01 solution and then turn the screw to until it reads right.

I am then suppose to dip it in 4 or 10 and adjust to correct. All it came with is 7. Do I need to pick up the other solution or will just testing in the 7 be good enough. (YES, NEED 4 and 7 SOLUTIONS)

Where do I get the solution at? (SAME PLACE YOU GOT THE METER UNLESS YOU BOUGHT OFF OD EBAY OR SOMETHING> GOOGLE pH BUFFER SOLUTIONS< LOTS OF PLACES TO GET IT.)

I am suppose to use fresh buffers for calibration....Do I need to calibrate before each use? (IT IS RECOMMENDED, YES)

What is the best method to store it in between uses? Do I need to use the storage solution.(MOST COME WITH SOME KIND OF A CAP THAT YOU PUT 7.01 SOLUTION IN. STORE UPRIGHT IN A MASON JAR OR CUP. CHECK EVERY COUPLE MONTHS TO MAKE SURE IT HASN'T DRIED OUT)

When testing a sample of my sauce, should I let it cool a bit before I test it? (YES, UNLESS THE METER YOU PURCHASED IS RATED FOR HEATED SAUCES. SOME ARE, BUT THEY'RE MORE EXPENSIVE. IF YOU PLAN AHEAD AND PUT A TINY GLASS OR SS DISH IN THE FREEZER, SOMETHING LIKE THE CONDIMENT DISHES RESTAURANTS HAVE, PUT A BIT OF THE HEATED SAUCE IN THE FROZEN DISH AND IT WILL CHILL DOWN RIGHT AWAY, AT LEAST ENOUGH TO SAFELY USE THE METER)

Thanks,

HBJ

(GOOD LUCK AND HAVE FUN! SL)

(EDIT- WHEN CALIBRATING, YOU ONLY NEED ENOUGH SOLUTION TO COVER THE PROBE TIP. I HAVE SOME DEEP SCOOP SHAPED MEASURING SPOONS, SO I USE THE 1/2 TSP AND 1TSP SPOONS, ONLY NEEDS A FEW DROPS OF SOLUTION.)

Rymerpt · Apr 14, 2014

What a wonderful answer. I learned also. Thank you.

HillBilly Jeff · Apr 14, 2014

salsalady said:
(ANSWERS IN CAPS< BUT I"M NOT YELLING )

Never used a tester before and looking to make some sauce. Want to make sure the ph is right, but I am unsure of the method of using this meter.

It states I need to soak this for a few hours in ph 7 solution.

Then I am to calibrate.

Dip it in room temp 7.01 solution and then turn the screw to until it reads right.

I am then suppose to dip it in 4 or 10 and adjust to correct. All it came with is 7. Do I need to pick up the other solution or will just testing in the 7 be good enough. (YES, NEED 4 and 7 SOLUTIONS)

Where do I get the solution at? (SAME PLACE YOU GOT THE METER UNLESS YOU BOUGHT OFF OD EBAY OR SOMETHING> GOOGLE pH BUFFER SOLUTIONS< LOTS OF PLACES TO GET IT.)

I am suppose to use fresh buffers for calibration....Do I need to calibrate before each use? (IT IS RECOMMENDED, YES)

What is the best method to store it in between uses? Do I need to use the storage solution.(MOST COME WITH SOME KIND OF A CAP THAT YOU PUT 7.01 SOLUTION IN. STORE UPRIGHT IN A MASON JAR OR CUP. CHECK EVERY COUPLE MONTHS TO MAKE SURE IT HASN'T DRIED OUT)

When testing a sample of my sauce, should I let it cool a bit before I test it? (YES, UNLESS THE METER YOU PURCHASED IS RATED FOR HEATED SAUCES. SOME ARE, BUT THEY'RE MORE EXPENSIVE. IF YOU PLAN AHEAD AND PUT A TINY GLASS OR SS DISH IN THE FREEZER, SOMETHING LIKE THE CONDIMENT DISHES RESTAURANTS HAVE, PUT A BIT OF THE HEATED SAUCE IN THE FROZEN DISH AND IT WILL CHILL DOWN RIGHT AWAY, AT LEAST ENOUGH TO SAFELY USE THE METER)

Thanks,

HBJ

(GOOD LUCK AND HAVE FUN! SL)

(EDIT- WHEN CALIBRATING, YOU ONLY NEED ENOUGH SOLUTION TO COVER THE PROBE TIP. I HAVE SOME DEEP SCOOP SHAPED MEASURING SPOONS, SO I USE THE 1/2 TSP AND 1TSP SPOONS, ONLY NEEDS A FEW DROPS OF SOLUTION.)

Click to expand...

When using fresh each time, is the pouch of stuff I got a open once and its done, or should I pour a little out to test, and somehow seal the bag for the next test?

Many thanks,
HBJ

PS INSTEAD OF YELLING, YOU CAN change your color

salsalady · Apr 14, 2014

testing the color thing~~~~

HillBilly Jeff said:
When using fresh each time, is the pouch of stuff I got a open once and its done, or should I pour a little out to test, and somehow seal the bag for the next test? first answer- With foil pouches, I've cut off a corner, then folded over a couple times and sealed with tape and a paper clip.

Many thanks,
HBJ
testing the color thing-
PS INSTEAD OF YELLING, YOU CAN change your color ----ah, now I remember why I did caps...every time the cursor changes lines, the color has to be re-set. When I have time, I try to do a better job of editing in answers for multi-questions with italics or somehting. I was in a hurry this morning~ If there's a way to keep the color changed when moving from line to line, I'd appreciate someone letting me know how to do that. I definitely prefer color to ALL CAPS.

HillBilly Jeff · Apr 15, 2014

salsalady said:
testing the color thing~~~~

I was just giving you a hard time.....testing color reset

It is staying red and all I did was hit enter

key

a few

times.
Follow up, I see your point. It shows up as red when I am typing it, but once I post it the lines below have now turned to the normal black color. This shouldn't happen like that. Now I am testing to see if the line naturally flows to a second line if the red color will stay put. I am assuming it will and that the coding is what is causing the color to turn back to black when the enter key is pressed.

salsalady · Apr 15, 2014

Try Quoting this post and answering the questions, see if there's a way to color the replies without highlighting each line.
What is your favorite chile?
What is your favorite sauce?
What is your favorite color?

Husker21 · Apr 15, 2014

What good timing. I just had to order some more calib. solution off of Amazon. Good answers SL. I store mine in a mason jar with the storage solution. I cover the mason jar with some cling wrap to keep dust and other chit from getting in the jar. I usually pour some sauce into a shot glass and let it cool on the counter. By the time I am done bottling it is cool enough to test. But I think my meter is good for taking readings at hot temps as well. I know the pH of the two recipes I have been working with. So the reading is just to verify I am on target. When testing for manufacturing in CT I need to take multiple readings from at least 2 batches 24 hours after production. I loves me some gadgets.

RocketMan · Apr 15, 2014

salsalady said:
Try Quoting this post and answering the questions, see if there's a way to color the replies without highlighting each line.
What is your favorite chile?

Fatalii

What is your favorite sauce?

You mean right now, right? This minute, cause in
another minute it'll change

What is your favorite color?

Artillery Red!

No problems when you type out the answer, select it all and change the color.

salsalady · Apr 16, 2014

Husker21 said:
What good timing. I just had to order some more calib. solution off of Amazon. Good answers SL. I store mine in a mason jar with the storage solution. I cover the mason jar with some cling wrap to keep dust and other chit from getting in the jar. I usually pour some sauce into a shot glass and let it cool on the counter. By the time I am done bottling it is cool enough to test. But I think my meter is good for taking readings at hot temps as well. I know the pH of the two recipes I have been working with. So the reading is just to verify I am on target. When testing for manufacturing in CT I need to take multiple readings from at least 2 batches 24 hours after production. I loves me some gadgets.

Good Idea with the mason jar or some other tall container with a lid. That's basically what I do. I have the meter and the solutions in a 1qt tub and keep them in the cupboard (for dust stuff).

Can you clarify what you mean by "multiple reading from at least 2 batches 24 hours after production"? I have one sauce that FDA requires one pH test within 24 of bottling per batch. They actually want it ~24 hrs later, not at the time of production, for "Finished Equilibrium". I'm just trying to figure out what's meant by "2 batches" if you're make one batch of sauce. 2 BOTTLES from the same batch???

(hmmm... trying to copy RM's quote might have to get creative...)

salsalady said:
Try Quoting this post and answering the questions, see if there's a way to color the replies without highlighting each line.
What is your favorite chile?

Fatalii Fatalii is one of my faves also, along with red savina

What is your favorite sauce? just bumping the curser from line to line

You mean right now, right? This minute, cause in
another minute it'll change tagged down to this line but clicked the ITALICS icon before starting to type.

What is your favorite color?

Artillery Red! Mine's GREEN!!! and I had to click on the color change thing after typing.

No problems when you type out the answer, select it all and change the color. and this answer is such a wonderful lavender. Did I mention I have Lavender oil, and hydrosol coming out my ears? but now I just clicked the color and italics...

I was just trying to be lazy and find a way to jump from line to line and not have to Highlight,ClickOption for every answer.

edit- well now that was weird.... when I was typing an answer in the Lavender line, the font was lavender, but when I changed to red, the other color went to black. :shrug: Aw well...it keeps it interesting, no?

Husker21 · Apr 16, 2014

salsalady said:
Good Idea with the mason jar or some other tall container with a lid. That's basically what I do. I have the meter and the solutions in a 1qt tub and keep them in the cupboard (for dust stuff).

Can you clarify what you mean by "multiple reading from at least 2 batches 24 hours after production"? I have one sauce that FDA requires one pH test within 24 of bottling per batch. They actually want it ~24 hrs later, not at the time of production, for "Finished Equilibrium". I'm just trying to figure out what's meant by "2 batches" if you're make one batch of sauce. 2 BOTTLES from the same batch???

As you know I am new to the game.

The form I had to fill out provided by the process authority has a section for pH readings. They requested 1 reading from two batches 24 hrs after production. There was also space for an OPTIONAL third reading. The batch I made for the lab produced 10 bottles. The lab only needed 6 samples. I just used to 2 bottles from the same batch.

When I follow up with my PA I will ask about this and report back.

salsalady · Apr 16, 2014

Husker, Couple things making me go..."Hmmmmm". Would you mind forwarding the form to me in PM or to my email (its on our website in the link below)? I'm still not getting how you get 1 reading from 2 batches if you're only making 1 sauce. And why the lab wanted 6 samples? Is that 6 BOTTLES of sauce? Most labs only need 2 bottles for pH/shelf stability testing, one to open and use for testing, and 1 to keep. Unless you're have a ton of tests done, then maybe they need more bottles?

Also, again, it's up to your PA, but I don't have to do pH tests for every batch of every sauce for the sauces that are made with non-critical ingredients and are ~3.8pH or below (the vinegar based hot sauces, the tropical sauce, Worcestershire). The only sauce I'm REQURED to do pH testing on every batch is the BBQ sauce which contains butter, a critical ingredient.

Husker21 · Apr 16, 2014

salsalady said:
Husker, Couple things making me go..."Hmmmmm". Would you mind forwarding the form to me in PM or to my email (its on our website in the link below)? I'm still not getting how you get 1 reading from 2 batches if you're only making 1 sauce. And why the lab wanted 6 samples? Is that 6 BOTTLES of sauce? Most labs only need 2 bottles for pH/shelf stability testing, one to open and use for testing, and 1 to keep. Unless you're have a ton of tests done, then maybe they need more bottles?

Also, again, it's up to your PA, but I don't have to do pH tests for every batch of every sauce for the sauces that are made with non-critical ingredients and are ~3.8pH or below (the vinegar based hot sauces, the tropical sauce, Worcestershire). The only sauce I'm REQURED to do pH testing on every batch is the BBQ sauce which contains butter, a critical ingredient.

Hmmm indeed. I will forward the form. They are also doing nutritional analysis. But even this noob thought 6 bottles was a lot. Maybe he heard how good my sauces are and wanted a few extras for himself.