- #1
AHVincent
- 17
- 0
Hi Everyone,
First of all, I'm not a scientist ;)
But I'm doing some experimentation and just want to confirm if I am on the right track.
FDA pickle recipe for non fermented pickles has the following parameters:
50% vinegar
50% water
I am using standard commercial 5% distilled white vinegar
- My water/vinegar combined pH is 2.8
- According to FDA cucumbers have a pH of 5.1-5.7
1. So pH of 5.1 cucumbers + 2.8 pH brine = 7.9/2 = pH 3.95
2. So pH of 5.7 cucumbers + 2.8 pH brine = 8.5/2 = pH 4.25
Now that the FDA takes for granted that the public might use inaccurate pH meters with an inaccuracy of ±.2 pH.
The safe pH for food processing in a water bath caner is 4.6
Conclusively:
This recipe will result in a food product with a pH of 3.75 to 4.45, making this recipe fool proof.
First of all, I'm not a scientist ;)
But I'm doing some experimentation and just want to confirm if I am on the right track.
FDA pickle recipe for non fermented pickles has the following parameters:
50% vinegar
50% water
I am using standard commercial 5% distilled white vinegar
- My water/vinegar combined pH is 2.8
- According to FDA cucumbers have a pH of 5.1-5.7
1. So pH of 5.1 cucumbers + 2.8 pH brine = 7.9/2 = pH 3.95
2. So pH of 5.7 cucumbers + 2.8 pH brine = 8.5/2 = pH 4.25
Now that the FDA takes for granted that the public might use inaccurate pH meters with an inaccuracy of ±.2 pH.
The safe pH for food processing in a water bath caner is 4.6
Conclusively:
This recipe will result in a food product with a pH of 3.75 to 4.45, making this recipe fool proof.