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 **

Ray West wrote:
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 **

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

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Ray West wrote:
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 **


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

Ray West wrote in message
...
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.

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

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

On May 9, 12:07*pm, zxcvbob wrote:
Ray West wrote:
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 fromhttp://www.teranews.com**

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

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...

Nick Cramer wrote:

Ray West wrote:
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 **

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

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

Ray West wrote:
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...

Nick Cramer wrote:

Ray West wrote:
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 **
Have you Googled on 'citric acid pH' or 'citric acid pH reduction water'?

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


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

Bob

zxcvbob wrote:
Ray West wrote:
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...

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

How high is up?

B/

On May 9, 4:12�am, Ray West wrote:
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 fromhttp://www.teranews.com**

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.

I've tried the ph metres, non of them work well enough to be of any
use, can't even relie on subsequent readings on the same test subject.

Got my money back on them.

It is well known that most tomatoes run at below ph 4.6 and do not
need further acidification, however, it would not hurt to add a small
amount of citric acid to be sure, certainly not the 1 tablespoon to a
pint as suggested one.

Like you I generally add half a teaspoon to 1 lt/qt of whatever I'm
doing.

I also use lemon juice, I also use vinegar in many applications,
knowing that 5% white vinegar runs between ph 2.3 & 2.5 it's easy to
work out.

Anyway I have a number of ph strips arriving shortly so I should get a
better idea.

On Tue, 13 May 2008 22:29:46 -0700 (PDT), 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.

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

Ray West wrote:
I've tried the ph metres, non of them work well enough to be of any
use, can't even relie on subsequent readings on the same test subject.

Got my money back on them.

It is well known that most tomatoes run at below ph 4.6 and do not
need further acidification, however, it would not hurt to add a small
amount of citric acid to be sure, certainly not the 1 tablespoon to a
pint as suggested one.
Not absolutely true. Here in the USA there are many new varieties of
tomatoes that are hardly acidic at all. Therefore the suggestion to add
one tablespoon per pint of tomatoes.

Like you I generally add half a teaspoon to 1 lt/qt of whatever I'm
doing.

I also use lemon juice, I also use vinegar in many applications,
knowing that 5% white vinegar runs between ph 2.3 & 2.5 it's easy to
work out.

Anyway I have a number of ph strips arriving shortly so I should get a
better idea.

On Tue, 13 May 2008 22:29:46 -0700 (PDT), 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.

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

In article ,
"The Joneses" wrote:

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.

hth, Edrena

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. '-)

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

In article , Ray West
wrote:

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 **

Ray, it doesn't seem that you're liking the responses you've gotten here.
Maybe you'd have better results with the folks at sci.bio.food-science.
They are professionals. Their FAQ file was posted in two parts on May
1. There's also a May 1 post for new users. They're serious folks.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

"Melba's Jammin'" wrote in message
...
In article , Ray West
wrote:

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 **

Ray, it doesn't seem that you're liking the responses you've gotten here.
Maybe you'd have better results with the folks at sci.bio.food-science.
They are professionals. Their FAQ file was posted in two parts on May
1. There's also a May 1 post for new users. They're serious folks.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

Yeah, i was wrong. Damn Rx anyway. That's the bad part about remembering,
the ink fades so fast... But I did add our faq for Ray to double check. I
found that food grade pH meters (I paid about $69US for my wine meter) work
very well indeed, providing I test both the liquid and the chopped food.
And here in the US the US Dept of Agri folks have found low tomato pH,
especially them tomatoids in the supermarket which are bred to ship n'
shape, and not taste like tomatoes.
Edrena

Ray West wrote:
I've tried the ph metres, non of them work well enough to be of any
use, can't even relie on subsequent readings on the same test subject.

Got my money back on them.

It is well known that most tomatoes run at below ph 4.6 and do not
need further acidification,

Everything I've read lately has said that tomatoes are being bred to
be less acidic, so this isn't true any more. I'm a little confused now.

Serene