Salsa pH 3-6 Test Strips, 50/Pack
SKU: 33812-3060
Wondering how to make homemade salsa safely? Don't buy an expensive electronic tester to find the precise pH when approximate pH values will do. Use Indigo® pH 3-6 test strips to save processing time & make deadly toxin free salsa that is can or glass jar safe.
There doesn't have to be a trade-off between taste and food safety. Once you know your salsa is less than pH 4.6, it's safe to eat; how much more acidic is a matter of taste. Why?
Salsa recipes are already a mix of low-acid foods, such as onions and peppers. Tomatoes are acidic enough so don't need a lot of added vinegar, lemon juice or powdered citric acid to end up with a safe product.
Do your salsa acid test after it has cooled to room temperature to get an accurate reading of equilibrium pH. Otherwise, the test strip will indicate more acidity than is truly there. A bit of distilled water added to your blended solids will not alter the pH even if you blend further into a slurry.
Wondering how long your homemade salsa is good for to avoid foodborne illness whether con fuego, verde or mango? If the pH is 4.5 or less that will make it room temperature safe for days.
Food scientists and home canners know salsa is safe for boiling water bath canning when the pH is below 4.6 and with heat processing is high enough for safe food products.
Buy Indigo® pH test strips for reliable acid-base measurements. All come with a Certificate of Analysis, Stability & SDS documents listed below; Certificate of Conformance on request & a 3 year minimum guaranteed shelf life. See: Test Strip Expiration Dates: Good Today, Dead Tomorrow?.
Great news & an excellent example of how to use a test strip to make preparing tomato sauce & salsa easier. This old blog might be of some interest to others: How Does Litmus Paper Work? Not Like pH Strips?.