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When to check pH?

robanero7

robanero7

I learned recently that temperature can affect a pH reading and that the most accurate time to measure is when the product is around the same temperature as your buffering solutions.
 
How does this work with the hot-fill method? Does everyone measure pH before cooking?
 
I'm curious what those who are doing small to medium to batch productions for retail do.
 
Thanks!
 
 
 
 
 
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Most pH meters cannot accurately read heated sauces. pH should be checked right before bottling. But it's hot! Yes...little trick of the trade is to put a small ramekin or one of those condiment cups, like what tarter sauce and cocktail sauce is served in, in the freezer. When ready to test, put a teaspoon of heated sauce in the frozen cup, instantly cools the sauce, ok to test.

For the most accurate pH reading, it should be tested 24 hours after bottling for what is called "finished equilibrium". Put a small sample in the refer and test it the next day.
 
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