[CH] Need Advice: pH Testing of Hot Sauces

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Hello, All.

Sorry to bring this up again ­ but I'm still trying to find the perfect solution 
to test my hot sauces to make sure they're shelf stable (preferably around 
pH 4.0).

I just talked to a genetleman at a scientific supply company, who told me I 
needed to buy a digital pH meter (cost:  $85.00, plus shipping).

The salesman explained that the meter was quite precise (in .1 increments 
­ which is good), and that pH test paper (even paper for home brewing) 
would give me color readouts.  Since my sauces come in green, red, orange, 
and yellow, he thought the color of the sauces would interfere with the color 
readout on the pH test paper (which only comes, he said, in .3 increments).

Does all of this make sense?  And is there any other option??

I'd hate to spend 90 bucks only to find out there was a better, cheaper way.

Help!!

TIA,

Robert.

P.S. ­ Jim, Judith, and others who sell to the public, I'd especially be 
interested in your take on this.

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