by jimnginger <jameswmmcnulty@[EMAIL PROTECTED]
>
May 13, 2008 at 10:29 PM
On May 9, 4:12=EF=BF=BDam, Ray West <> wrote:
> Can anyone tell me how much citric acid is needed to lower the Ph of a
> given ammount of water from Ph7 to Ph4 or 5. A search of the web has
> revealed nothing.
> ** Posted fromhttp://www.teranews.com**
You may wish to purchase a ph meter on line or on eBay that is food
grade (accurate enough to be of some value). I add no more than a
teaspoon of citric acid to a quart of tomato products. It has less of
a taste than lemon juice and is much more effective in bringing down
ph without altering the taste of the original product. In jams and
fruit products it may be desirable to use lemon juice because the
flavor compliments the fruit. If not, tart it up (or lower ph) with
citric acid or with an acid blend. Regards - Jim in So. Calif.
