[CH] pH I hate pH shut up about the pH ok?
Captain Apathy (captappy@yahoo.com)
Tue, 19 Nov 2002 04:00:57 -0800 (PST)
kids,
Ok, pressure canning. But can we get low pH using other substances? Look in
your fridge now. Open applesauce. Apples, sugar, water. And it's been in there
for how many months w/o molding? Because apple mash is ~3.8pH. Orange too,
again while not as good as vinegar or lemon, 3.5 is still low.
I've given up on mango papaya bannana etc high-pH sauces / glazes for storage.
Just make them when you want them. The vinegar taste tramples everything in
it's path.
What about food science? Can we manipulate perceived sourness using other
acids of low pH? Phosphoric acid is much less sour-tasting than a citric acid,
but I don't seem to have any handy in the kitchen. :-)
See what a little knowledge does? Now sodium benzoate doesn't look so bad.
Open to any suggestions.
TIA
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And a bearded lady said to me: "If you
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you'll be sorry."
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