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kitchenware Question about PH tester

C

cmwr

I need help I bought a ph tester several years ago and have never really used it. It came with some calibration powders and instructions. I want to mail a bottle of Datil hot sauce from Iowa to my niece in Texas. My wife is on me about “is it safe to be unrefrigerated for 3-4 days”. I get it. I’m really confident it is fine as this same sauce sometimes sits in the cup holder of my work van on hot July Iowa days and after work it goes back in the fridge and I’ve never gotten sick. But anyways.

I decided to dump a bottle in a small bowl and test it with this new never used PH tester. I turned it on and it says .53 but it toggles from that to 0000. I test the sauce and it reads about 3.8 on the tester.

How often do these things need calibrated? If it toggles from .53 to 0000 and back can you safely assume if anything the reading is .53 higher or is that nonsense? I test then I rinse off under tap water which I know is not right per the instructions. It says to rinse under distilled water and dry with a special cloth. I don’t have that special cloth.

Can someone offer advice
 
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Most pH testers have a glass bulb that is supposed to be kept in the neutral solution. If it is allowed to dry out, it needs to soak overnight, then recalibrated. Check the instructions if you still have them, or maybe look up online.
Good Luck!
SL
 
salsalady said:
Most pH testers have a glass bulb that is supposed to be kept in the neutral solution. If it is allowed to dry out, it needs to soak overnight, then recalibrated. Check the instructions if you still have them, or maybe look up online.
Good Luck!
SL
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Mine came in a plastic case. It’s been sitting in that case for several years. So you are supposed to keep it standing up in a glass all the time?
 
The couple I have had, one was a probe type with a rubber cover over the glass bulb. It would take a couple drops of pH solution in the rubber cap, then put it on the probe and store upright in a glass or jar. I didn't use it very often and the solution would eventually evaporate. When I needed to use it, I would put a couple drops in the cap and leave it overnight. Then calibrate. Seemed to work.

The better one I have now is a spoon shape. I don't keep solution in it all the time. I do like ^^. Haven't used it in quite a while. I'd have to look at the instructions to answer for sure if it is supposed to have solution in it all the time.

I think "7" is supposed to be used for storage and pH7 and pH4 used for calibration.
 
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Side note, when measuring pH during processing, do not measure when the sauce is Hot. Most pH meters do not work on heated sauces. There are some available that will work on sauces up to boiling, but they are $$$. Put a small ramekin in the freezer, put a tablespoon of the heated sauce in the cold ramekin, that'll cool it down enough to get an accurate pH reading right now.
 
you could re-pack it into a canning jar and do a boiling water bath. While technically, if you don't know the pH, the sauce should be pressure cooked for long term storage, but for a quick trip to TX, it should be fine. They can put it back in the fridge.

If it wasn't hot packed (Hot Fill Hold) initially, I would do the mason jar and BWB. There are 4oz, 6oz, 8oz jars.
 
salsalady said:
you could re-pack it into a canning jar and do a boiling water bath. While technically, if you don't know the pH, the sauce should be pressure cooked for long term storage, but for a quick trip to TX, it should be fine. They can put it back in the fridge.

If it wasn't hot packed (Hot Fill Hold) initially, I would do the mason jar and BWB. There are 4oz, 6oz, 8oz jars.
Click to expand...
The sauce is in small (8 ounce?) bottles with a black lid. The bottles were cleaned and stored in the cupboard and the sauce was simmered and then blended then poured into each bottle.
 
Not used it. It needs calibration yes but it automatically detects the buffer solution used. I believe it comes with packets (not sure). The video is very helpful on that page.

ATC is helpful as you can measure a sauce warm or cold as long as it is in within the stated range.
 
The Hot Pepper said:
Not used it. It needs calibration yes but it automatically detects the buffer solution used. I believe it comes with packets (not sure). The video is very helpful on that page.

ATC is helpful as you can measure a sauce warm or cold as long as it is in within the stated range.
Click to expand...
This is where I get so lost. When you said auto calibration I thought you meant you pushed a button for 5 seconds and it reset 😂. I’m so stupid when it comes to these things
 
not sure if it makes any difference, but the one cmwr linked says it is for hydroponics, pools. doesn't list for food. ???


I have a new tablet, can't figure out how to copy the link, but there are lots on amz, search pH tester for food. some popular ones ~$35
 
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salsalady said:
I have a new tablet, can't figure out how to copy the link
Click to expand...
Just click the little share icon thingy. 😁

Screenshot_20250725-222426.png
 
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