Citric Acid question

Re: Citric Acid question

On Thu, 15 May 2008 23:12:32 -0700, Serene <serene@serenepages.org>
wrote:

>Melba's Jammin' wrote:
>
>> It's a precaution, Serene. The tomatoes may be below 4.6 -- or they may
>> not. I'd venture to say that most folks couldn't name the varietal they
>> purchase for canning and the acidification is cheap insurance.
>>
>
>Thanks, Barb! So I have a question, then -- if I do know the
>varietal (because I grew them myself), then is there someplace I
>could look to see what their acidity typically is?
>
>This stuff really fascinates the science geek in me.
>
>Serene


In the book "All About Tomatoes" that was published by Ortho in 1976
says this: "There is probably as much variation in the pH and acidity
of tomatoes due to climate, soil, cultural practices and ripeness as
to variety differences." --U. S. D. A.

Pink, yellow, white, etc tomatoes are not necessarily lower in acid.
Newer varieties may be higher or lower in pH than the old varieties.

Another quote from the book. "You can't always taste acidity. Note
on the chart at right that honey is high in acidity" The chart lists
honey as having a pH of 4.0.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Re: Citric Acid question

The Cook wrote:

> In the book "All About Tomatoes" that was published by Ortho in 1976
> says this: "There is probably as much variation in the pH and acidity
> of tomatoes due to climate, soil, cultural practices and ripeness as
> to variety differences." --U. S. D. A.
>
> Pink, yellow, white, etc tomatoes are not necessarily lower in acid.
> Newer varieties may be higher or lower in pH than the old varieties.
>
> Another quote from the book. "You can't always taste acidity. Note
> on the chart at right that honey is high in acidity" The chart lists
> honey as having a pH of 4.0.

Thank you!

Serene

Re: Citric Acid question

In article <694muuF2vd32fU1@mid.individual,net >,
Serene <serene@serenepages.org> wrote:

> Melba's Jammin' wrote:
>
> > It's a precaution, Serene. The tomatoes may be below 4.6 -- or they may
> > not. I'd venture to say that most folks couldn't name the varietal they
> > purchase for canning and the acidification is cheap insurance.
> >
>
> Thanks, Barb! So I have a question, then -- if I do know the
> varietal (because I grew them myself), then is there someplace I
> could look to see what their acidity typically is?
>
> This stuff really fascinates the science geek in me.
>
> Serene

I don't know. Ask at rec.gardens.edible (I think that's what they're
called). I'm pretty sure that if you asked the NCHFP folks they'd tell
you to acidify regardless ‹ they *have* to err on the side of caution.
The U of MN has a list (I don't know how current it is) of tomatoes with
a higher pH than 4.6.

Maybe you could trace back to wherever your plants or seeds came from to
find out more info about it. Or Google the varietal. Or check with
your local state University's ag department (assuming there is one).
Some thoughts.

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http :// www .jamlady.eboard,com

Re: Citric Acid question

In article <52c824th2f9rkvaiecju1ab5ik23v119bd@4ax,com >, Ray West <>
wrote:

> Can anyone tell me how much citric acid is needed to lower the Ph of a
> given ammount of water from Ph7 to Ph4 or 5. A search of the web has
> revealed nothing.
> ** Posted from http :// www .teranews,com **

Ray, it doesn't seem that you're liking the responses you've gotten here.
Maybe you'd have better results with the folks at sci.bio.food-science.
They are professionals. Their FAQ file was posted in two parts on May
1. There's also a May 1 post for new users. They're serious folks.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http :// www .jamlady.eboard,com

Re: Citric Acid question

"Melba's Jammin'" <barbschaller@earthlink,net > wrote in message
news:barbschaller-55B113.09062614052008@news.iphouse,com ...
> In article <52c824th2f9rkvaiecju1ab5ik23v119bd@4ax,com >, Ray West <>
> wrote:
>
>> Can anyone tell me how much citric acid is needed to lower the Ph of a
>> given ammount of water from Ph7 to Ph4 or 5. A search of the web has
>> revealed nothing.
>> ** Posted from http :// www .teranews,com **
>
> Ray, it doesn't seem that you're liking the responses you've gotten here.
> Maybe you'd have better results with the folks at sci.bio.food-science.
> They are professionals. Their FAQ file was posted in two parts on May
> 1. There's also a May 1 post for new users. They're serious folks.
> --
> -Barb, Mother Superior, HOSSSPoJ
> Check my new ride: http :// www .jamlady.eboard,com

Yeah, i was wrong. Damn Rx anyway. That's the bad part about remembering,
the ink fades so fast... But I did add our faq for Ray to double check. I
found that food grade pH meters (I paid about $69US for my wine meter) work
very well indeed, providing I test both the liquid and the chopped food.
And here in the US the US Dept of Agri folks have found low tomato pH,
especially them tomatoids in the supermarket which are bred to ship n'
shape, and not taste like tomatoes.
Edrena