Ph Meter?

[bill ace 350]

Was looking at canning recipes and came across this -

National Center for Home Food Preservation | National Center for Home Food Preservation

The National Center for Home Food Preservation is your source for home food preservation methods.

nchfp.uga.edu

I have a cheap meter that I've used for sausage, never for canning...

Makes me think....

 

[normanaj]

I've only ever used a pH meter when I was keeping/breeding aquarium fish back in the late 80s -90s.The particular breeds I worked with required more or less a a neutral pH (7.0) so I was always checking with a meter which I remember when purchasing was quite expensive.I never got the same reading twice and that's with a very well controlled environment.

 

[bill ace 350]

I've only ever used a pH meter when I was keeping/breeding aquarium fish back in the late 80s -90s.The particular breeds I worked with required more or less a a neutral pH (7.0) so I was always checking with a meter which I remember when purchasing was quite expensive.

Yup. Can't afford a "professional" meter.

Rethinking fermented sausages....

 

[chopsaw]

Look at some of the fermented hot sauce threads . There’s ph meter info in there . I have a cheap one I used .

 

[normanaj]

From a financial standpoint test strips are pretty convenient but not reliably accurate than a cheap meter but they definitely get you into the ballpark.

The meter I had by today's standards would be considered a cheapo but back in the mid 90s when I bought it it was expensive! I used strips before I bought the meter and when I started winding down and sold most of my equipment I went back to strips to test what few tanks I kept but in my case I only needed to test for neutral and that was easy to achieve with a pH buffer.

 

[Steve H]

The one I have came with ph test vials. I test it before each use. And I take it to work occasionally to verify it, To date it has been spot on.
Also, the ph samples have a shelf life. Once opened they are only good for 3 months max. I'm lucky enough to get certified ph solutions from work.

 

[SmokinEdge]

Rethinking fermented sausages....

I won’t make a fermented sausage without a ph meter. Mostly to know I’m in the flavor range I’m looking for. Although proven practices will nail it awfully close without a meter. The overall safety is a list of safety hurdles combined to make fermented sausage safe not just ph.

I use a Hanna brand hand held. It is stored with tip in storage solution and used monthly at minimum. I calibrate with 4.01 buffer on the low end and 7.01 on the high end before each use. Buffer solution must be kept fresh.

 

[normanaj]

I calibrate with 4.01 buffer on the low end and 7.01 on the high end before each use.

I'm curious, why not calibrate with just neutral (7.0) buffer?

Knowing that the buffer is neutral and once the meter is calibrated to neutral it should be accurate regardless of acidity or alkalinity.

I really only ask this from my experience testing water for aquariums where pH was important for certain species and using a neutral pH buffer to calibrate meters was all that was needed to make sure your meter was reading correctly.

 

[Steve H]

I'm curious, why not calibrate with just neutral (7.0) buffer?

Knowing that the buffer is neutral and once the meter is calibrated to neutral it should be accurate regardless of acidity or alkalinity.

I really only ask this from my experience testing water for aquariums where pH was important for certain species and using a neutral pH buffer to calibrate meters was all that was needed to make sure your meter was reading correctly.

The recommended procedure is a 3-point calibration to ensure it is reading accurately throughout the spectrum. 4.1, 7.0, 10.1

 

[SmokinEdge]

I'm curious, why not calibrate with just neutral (7.0) buffer?

I calibrate at those two spectrums as a two point calibration to insure my readings through meat range is consistent. Much like checking a meat thermometer in both boiling water and in ice water. If I was testing water or even soil alone, then the 7.01 test would be enough. But I need to know accurately down into the 4-5ph range.

The recommended procedure is a 3-point calibration to ensure it is reading accurately throughout the spectrum. 4.1, 7.0, 10.1

So far as I understand, the three point calibration including 10.0 ph is not necessary for meat testing. It’s fine if you do but really not needed unless you use your meter for multiple other media besides meat. Otherwise the two point at 4.01 and 7.01 ph are enough.

 

[Steve H]

I calibrate at those two spectrums as a two point calibration to insure my readings through meat range is consistent. Much like checking a meat thermometer in both boiling water and in ice water. If I was testing water or even soil alone, then the 7.01 test would be enough. But I need to know accurately down into the 4-5ph range.


So far as I understand, the three point calibration including 10.0 ph is not necessary for meat testing. It’s fine if you do but really not needed unless you use your meter for multiple other media besides meat. Otherwise the two point at 4.01 and 7.01 ph are enough.

Ah. I don't ferment sausage. So, I wasn't aware of this. Thanks for the heads up.

 

[chopsaw]

I'm not doing sausage , I use mine for hot sauce . I use white vinegar to test it . Around 2.5 PH .

 

[SmokinEdge]

Ah. I don't ferment sausage. So, I wasn't aware of this. Thanks for the heads up.

I suppose if I were testing water and soil then the two point test at 7.0 and 10.0 would make sense. But it seems to me a two point test within the range is sensible.

 

[normanaj]

I guess in my case it wasn't necessary to test outside of my range as the target was neutral (7.0) to begin with.

 

[zwiller]

Have some experience with meters from homebrewing. Lots of good points already. On the NCHP article I take with a grain of salt. People were canning and preserving food a LONG time before they existed. I think the main takeaway should be there is alot more to using a meter than most are aware.

Was fortunate to be online friends with some pro brewers and water scientists. Main takeaway: meters are HIGH maintenance and electrode has a short life. Do what you can to keep it immaculately clean. Rinse after each use. Store in storage solution. In the brewing world the standard meter accepted by all is the Milwaukee MW102 ($200). For sausage, you'd also need the MA920B electrode ($100). Pen meters are considered garbage BUT admit they are getting better by the day. Cheap $10 meter properly cared for and calibrated is probably half decent but doubt it lasts long tho. pH meters are kinda like a cat convertors and only as good as the amount of precious metal (electrolytes in the electrode). MW102 above lasts like 2-3 years of light use AT BEST. If treating water say for pools, fish, hydro, use the titration kits. Cheap and accurate.

To me the most important aspect of using a meter is to LEARN from it. Get a feel for what's happening. Take notes and record readings. Do not think it's necessary for sausage unless you're doing shelf stable things which I am not. I would not shy away from fermenting sausage without a meter as it's too TASTY not to. While I am at it, any time I use water whether adding to sausage or making a brine I use distilled as my tap is 8.2 and pretty alkaine (100ppm). FYI pH of meat is low around 5-6 or so... https://atlas-scientific.com/blog/t...ODUYU8ChKygUyOIOTF-L7spagPZuPhpNqMG2wcOEIHEZh

 

[crusty ol salt]

The one I have came with ph test vials. I test it before each use. And I take it to work occasionally to verify it, To date it has been spot on.
Also, the ph samples have a shelf life. Once opened they are only good for 3 months max. I'm lucky enough to get certified ph solutions from work.

I am in a similar situation. I test, adjust and balance HVAC systems and have calibrated thermometers. It is nice to know what your eyes are seeing is what the thermometer is actually reading.

 

[Steve H]

I am in a similar situation. I test, adjust and balance HVAC systems and have calibrated thermometers. It is nice to know what your eyes are seeing is what the thermometer is actually reading.

Same boat. Thermometers, meters, etc.