Acidifying Agents

   In an early blog I spoke of the need for all non pressure canned recipes to have a final acidity (pH) below 4.6.  I further mentioned that in the interest of safety 4.2 is my maximum.  At 4.2 nothing tastes like battery acid, consider fruits like strawberries way down at pH 3.  The traditional methods of lowering pH are with vinegar and citric acid.  Both of these have a place in canning.  They are strong agents and require little to do a lot of lowering.  On the other hand both add a distinctive flavor to a finished product.  When using vinegars I like cider over white for added health benefits of the former but it does add an additional flavor and is sweeter, a decision that must be made.  I always have a jar of citric acid ready when all else fails but I do not like to use it unless I have to.  If a product is as liquid as I want it to be, and by adding more vinegar or whatever is going to make it more so, then out comes the citric acid.  Even in big 12 qt. runs I add the crystals in 1/4 teaspoon increments for too much puts a bite in the finished product.

   There are other effective agents.  Lemon juice is a strong one.  In my vegatable soups I do not want the flavor of vinegar and I do not want the bite of pure citric acid so I use lemon juice.  Grapefruit and Orange juice, although not as strong an acid as lemon work well for other recipes.  The key to remember is all fruits are acidic and will function as acidifying agents-some more effectively than others.

   I really enjoy using Balsamic Vinegar in recipes I create and in fact my new canning book due out in February has an onion jam recipe using Balsamic Vinegar that I make over and over because I cannot make enough to keep my pantry stocked. Another agent I have begun to use is wine, not cooking wine but inexpensive reds and whites.  They add a most sophisticated touch to many canning recipes where vinegars, juices, or pure acid just miss the mark. 

   If creating a recipe-remember one must ALWAYS meet the safe  pH criteria and test pH both before canning and 24 hours after-the agents one can use are limited only by one’s imagination.  Fresh apple juice in the fall and peach juice in the early summer are just two off the wall acidifying agents ready to follow the home canner on a journey into new recipes.

This entry was posted in Basics, Putting Up, Safety Measures. Bookmark the permalink.

22 Responses to Acidifying Agents

  1. yuppers says:

    good read, post more!

  2. Steve Dowdney says:

    I try to post four times a week, thanks for the comment! -steve

  3. Miato says:

    No estб seguro de que esto es verdad:), pero gracias a un cargo.
    Have a nice day

    Miato

  4. Keep posting stuff like this i really like it

  5. thanks for this great post wow… it’s very

    wonderful

  6. Nice site, nice and easy on the eyes and great content too.

  7. prono sex says:

    I always like this is type of article. Thank you.

  8. sales tips says:

    WOW!!! Nice Post!Kind Regards

  9. I just added your blog site to my blogroll, I pray you would give some thought to doing the same.

  10. Finally, an issue that I am passionate about. I have looked for information of this caliber for the last several hours. Your site is greatly appreciated.

  11. CNA Training says:

    Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

  12. Superb blog post, I have book marked this internet site so ideally I’ll see much more on this subject in the foreseeable future!

  13. Sat Anlage says:

    awesome blog, do you have twitter or facebook? i will bookmark this page thanks. jasmin holzbauer

  14. Eric Preato says:

    I think this is among the most vital information for me. And i am glad reading your article. But wanna remark on some general things, The web site style is perfect, the articles is really nice : D. Good job, cheers

  15. This is one of the best post I have ever read, I would love to read more in future. Keep up the good work.

  16. kunde says:

    Lots of good reading here, thank you! I was researching on yahoo when I discovered your article, I’m going to add your feed to Google Reader, I look forward to far more from you.

  17. Steve Dowdney says:

    yes, of course,- just quote and give credit for copyright reasons. No problem. -steve

  18. Steve Dowdney says:

    Thank you for your comments.

  19. Steve Dowdney says:

    Thank you, Pamela, for your comments. It is seldom someone writes. If you have questions feel free to drop me a note. -steve

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>