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Checking PH

HillBilly Jeff

HillBilly Jeff

Someone was explaining to me once the process of sauce making and stated to take some sauce out of your pot, stick it in the freezer to cool it down, and check the ph.
 
Can I test the sample hot/warm and get an accurate reading?
 
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litmus strips are better than nothing and will give an approximate reading.  If I remember right, the strip changes color to indicate the pH range.  Some sauces can make it difficult to see the real color.
 
Sawyer is right, some meters are not made for heated products.
 
One other method is to put a little ramekin or glass dish in the freezer ahead of time.  When you're ready to test the sauce, put a teaspoon or so in the frozen dish.  The sauce will chill down right away.  Put several dishes in the freezer ahead of time if you think you might be doing multiple tests.  It's faster than waiting for the dish and sauce to chill. 
 
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Its hard to find a meter these days that doesn't have temp correction. I wouldn't trust papers with food safety.
 
And those that have meters please remember the electrode at the end is meant to be stored ALL THE TIME in buffer 4. It will not work properly if stored dry and will stop calibrating only after a few months.
 
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PrimeTime said:
Its hard to find a meter these days that doesn't have temp correction. I wouldn't trust papers with food safety.
 
And those that have meters please remember the electrode at the end is meant to be stored ALL THE TIME in buffer 4. It will not work properly if stored dry and will stop calibrating only after a few months.
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what is "buffer 4" 
 
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the buffer solutions referred to can be purchased at a lot of different pH meter and science equipment type websites. 
 
 
+++++++ to storing the pH meter probe in 4. solution at all times. 
 
The meter I have has 2 calibration screws,  one for 4.0 and the other for 7.1.  Numbers might be a point or two off but you'll get the point.....it allows the meter to be calibrated to 2 set points before every use using Known pH Solution of the purchased Buffering Solution. 
 
Usually, pH meters come with small packets of buffering (aka calibrating) solutions with purchase.  But not always.  Solutions are cheap.  If purchasing a pH meter, just get a bit of solutions to go with. 
 
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salsalady said:
litmus strips are better than nothing and will give an approximate reading.  If I remember right, the strip changes color to indicate the pH range.  Some sauces can make it difficult to see the real color.
 
Sawyer is right, some meters are not made for heated products.
 
One other method is to put a little ramekin or glass dish in the freezer ahead of time.  When you're ready to test the sauce, put a teaspoon or so in the frozen dish.  The sauce will chill down right away.  Put several dishes in the freezer ahead of time if you think you might be doing multiple tests.  It's faster than waiting for the dish and sauce to chill. 
Click to expand...
 
 
Cold dish in the freezer ahead of time is a great idea.  Never occurred to me.  Doh!!!  I also do several ph tests as I am tweaking the sauce.  Most definitely test the final product before bottling.
 
Got to get me a funnel with ridges for sure.  What a pain.
 
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And a nice little factoid is if you are doubting your meter calibration (happens a lot as there are a lot of garbage meters out there)... a standard white or cider vinegar (5% acidity on the label) tested straight up should give you a ph of 2.4 or 2.5. This does not replace any calibration but knowledge is power!
 
Its actually best to store most meters in a ph 5 which would be made by adding tap or distilled water to your 4 buffer after calibration until it reads....well...5.  I don't know anybody that does this and when you talk to a tech person they are pretty much just thrilled that you store yours in a liquid period!
 
And yeah great tip SL!!!
 
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