Re: [CH] Need Advice: pH Testing of Hot Sauces

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Robert,

Edmund Scientific's   in New Jersey has one for  ~$60,
but don't know how good it is (usual disclaimers).
www.edsci.com   Search using:   ph testers.

Andy Barnhart
quark@erols.com

Robert Farr wrote:

> 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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