I wanted to test my pickles with a pH strip but I find it hard to read. What pH would you say this looks like?
by manimal____
8 Comments
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plastictoothpicks
You don’t need to test ph if you used a tested recipe.
Majestic-Macaron6019
It looks like 4 to me. But remember that the pH of the entire batch matters for safety, while this strip is only testing the pH of the brine. If you followed a tested recipe, you’re safe. If not, there’s no guarantee.
It’s also worth mentioning that pH paper and test strips aren’t terribly reliable.
I’d say that matches up best to #4. (I learned dhow to use them in a medical training environment.) I have no idea how that lines up with food safety though!
8 Comments
Hi u/manimal____,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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You don’t need to test ph if you used a tested recipe.
It looks like 4 to me. But remember that the pH of the entire batch matters for safety, while this strip is only testing the pH of the brine. If you followed a tested recipe, you’re safe. If not, there’s no guarantee.
It’s also worth mentioning that pH paper and test strips aren’t terribly reliable.
looks like a 4 to me?
Using ph strips is useless
https://www.reddit.com/r/Canning/s/8vcl3V62nk
I’d say that matches up best to #4. (I learned dhow to use them in a medical training environment.) I have no idea how that lines up with food safety though!
3
Looks about a 4