[NAFEX] Jelly and pH

Neil Hochstedler neilho at innevi.com
Tue Feb 17 08:45:19 EST 2009

Jim and all,

I didn't realize there was such a simple pH meter available. I'll probably
buy an Extech, since it's temperature compensated and I've had good luck
with some of their other instruments. Banana jam, here we come!


At 08:58 AM 2/14/2009 -0600, you wrote:
>Neil Hochstedler asked, "Jim, I'm curious as to how you test pH. With 
>berries, I don't worry about it, but I'd like to venture further into 
>initially low acidity concoctions with confidence."
>    Unlike the pH meter with a metal probe that many are familiar with for 
>testing garden soils, ours has a glass bulb that gets immersed into the 
>(cooled) jelly.  We paid about $35.00 for it and it looks sort of like the 
>first one pictured on this list:
>http://www.google.com/products?q=%22pH+meters%22 .
>    When we need to acidify anything, we use citric acid.  BTW, the law here 
>in Minnesota states that in order for jelly, jam and preserves, to be 
>legally sold in Minnesota, it must have a pH of 4.6 or lower.  Also, there 
>are some berries, rose hips, et.al., that have a higher than legal pH.
>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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