looking to keep it under $30. Just not sure which one to get. I am not fermenting the peppers into a mash with a fermenter, just basic hot sauce with a vinegar base into sterilized jars.
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food-safety pH meter rec's for making hot sauce?...
- Thread starter southernfried
- Start date
I'd look into test strips. Cheaper than a meter and will last a long time.
http://www.hannainst.com/usa/prods2.cfm?id=023001002&ProdCode=HI%2098103
The range listed is only to 122F, would using it in a sauce at/near boiling damage it or cause an incorrect reading?
I can't help but thing there is one made for food prep...
Good point. Even the expensive ones seem to have the same limits, around 130 F max. Let me look around.
It's usually not expected you are going to measure it whilst boiling though.
It's usually not expected you are going to measure it whilst boiling though.
I found this one awhile back: http://www.qasupplies.com/2006312.html
Here you go, up to boiling point for $212 seems to be the cheapest for those that go that high:
http://www.4oakton.com/proddetail.asp?parent=12&prod=375&seq=1&TotRec=16
or
http://www.4oakton.com/proddetail.asp?parent=12&prod=13&seq=1&TotRec=16
They have some others too check them out.
http://www.4oakton.com/proddetail.asp?parent=12&prod=375&seq=1&TotRec=16
or
http://www.4oakton.com/proddetail.asp?parent=12&prod=13&seq=1&TotRec=16
They have some others too check them out.