ray west <>

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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 **

nick cramer

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Have you Googled on 'citric acid pH' or 'citric acid pH reduction water'?

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zxcvbob

You question is not answerable. It depends on what is dissolved in the
water. (if you have distilled water, just the CO2 from the air is
enough to drive the pH down to about 6.)

Bob

the joneses

Unfortunately cannot answer your (un)specific question, but have some
remarks. First, what are you preserving or preparing or brewing? Or
planting? and what country are you working from? We might be able to point
you in the right direction.
In our FAQ http://rfpfaq.jaclu.com/rfpFAQ.htm are some discussions on pH
and how it works in food preservation, and iirc, we had a discussion last
year on where to buy pH testing supplies on this newsgroup. The brewing
newsgroup may have some answers for you. If this is a gardening question,
many of us have gardens, and there are a number of gardening groups. BTW, I
found that the garden test probes are not very accurate in my limited
investigation. If it is important to your work, it's best to buy the goodest
tools you can afford that will do the job. Some test equipment is not too
terribly expensive, but you pay for what you get. A brewer's store or
scientific supply shop are good places to start.
All that said, I believe that 1 tablespoon of citric acid (sour salt) [not
vitamin c (ascorbic acid)] in one pint of ordinary tomatoes will bring the
pH down far enough to be healthfully kept after boiling water bath, i.e.,
4.6 or below. These things are so varied as fruits, juices, and veggies have
different pH according to time of year, watering schedule, place of origin,
variety, and believe it or not - site in the field/garden. Our FAQ has some
tables of substitution and the exact measurements, which I disremember as I
have not had my coffee yet.
hth, Edrena

djb

I agree with Bob. From my experience trying to change the pH of an
aquarium, I've learned that it matters what else is in the water that
might act as a buffer to changing the pH level.

Dave

ray west <>

Thanks Nick... I must have got myself in rutt, your second suggestion
has opened new posibilities... thanks again from a Vietnam Vet.

To the other replies.. The Question was quite specific and as simple
as it could be...

** Posted from http://www.teranews.com **

zxcvbob

The question was specific, but it doesn't have an answer.

Bob

brian mailman

How high is up?

B/

jimnginger

You may wish to purchase a ph meter on line or on eBay that is food
grade (accurate enough to be of some value). I add no more than a
teaspoon of citric acid to a quart of tomato products. It has less of
a taste than lemon juice and is much more effective in bringing down
ph without altering the taste of the original product. In jams and
fruit products it may be desirable to use lemon juice because the
flavor compliments the fruit. If not, tart it up (or lower ph) with
citric acid or with an acid blend. Regards - Jim in So. Calif.

melbas jammin

You'd better get that coffee, Woman.
Make that 1/4 TEASPOON of citric acid to a pint of tomatoes.

Here's from the NCHFP site regarding same:
"Acidification: To ensure safe acidity in whole, crushed, or juiced
tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of
citric acid per quart of tomatoes. For pints, use one tablespoon bottled
lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to
the jars before filling with product. Add sugar to offset acid taste, if
desired. Four tablespoons of a 5 percent acidity vinegar per quart may
be used instead of lemon juice or citric acid. However, vinegar may
cause undesirable flavor changes."

On my third cuppa now. '-)

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