[NAFEX] Measuring pH in jelly

Jim Fruth jfruth at tds.net
Sun Feb 15 09:37:45 EST 2009

Murph wrote, "pH papers from the winemaking supply house are great. $3.00 
The range is 2.8 to 4.6 (really narrow) but it absolutely covers Bland to 
Sour....so... once you hit your mark by taste, measure it with the papers. 
Use sunlight or a sunlight bilb. I got fooled big time using a coil bulb.

    Murph is right about reading pH papers.................your reading 
depends upon the light.  It would be too easy to make a mistake.  If you are 
going to put some work into your product, especially jelly making, spend a 
few dollars and get a professional pH meter.  If you take care of it, unlike 
pH papers, you may never need to buy another.

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN  56472
For jams, jellies, syrups and more:
1-877-265-6856 (Toll Free)
1-218-831-7018 (My Cell)

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