| Re: Beets and Vinegar [message #291141] |
Tue, 11 July 2006 05:35 |
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Alan S wrote:
> I have a recipe for beets that I like a lot and I was wanting to can them.
> The recipe has enough vinegar in it that they almost taste like pickled
> beets. Since beets are considered low-acid, how much vinegar would it take
> to bring the pH down to a level that I would be able to do the water bath
> method as opposed to the pressure canned method? or should I always do the
> pressure method even if they have a lot of vinegar mixed with them? Is there
> a way to measure the pH of something you want to can?
>
> Thanks!
>
> - A -
The answer to the last question is yes, you can use either a pH meter,
pH indicator solution or pH papers, the first being the most acurate
and dearest the latter two would be somwhat problematic as the colour
of the beet juice would mask the colour of the pH paper/indicator
solution.
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