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Pomona's Low Sugar Pectin

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Testing for Acidity

Foods with different acidities require different procedures when preserving. Therefore, it is important to know the acidity of your food before you process it. Testing the acidity of your recipe is simple and can be done in your kitchen with PH testing strips sold on our site.

Testing for Acidity with PH Strips

Testing the acidity of your preserves is easy.

7 is neutral, and less than 7 is increasingly acidic, with 4.6 being the accepted cut off for safe preserving, so less than 4.6 is considered "high acid" for home preserving purposes.

Simply cut a small piece of the test strip, and touch to some of your preserves, prior to bottling. The strip started "yellow" and very quickly changed to "orange", indicating a PH of 4 or even lower.

For this photo we just used the juice of some of our cultured vegetables, which just two weeks before was just cabbage and water.