PH of Lime Juice
Anny Middon
juice. Does anyone have a guide to the pH of both lemon and lime juice
relative to vinegar?
I have some salsa recipes that call for vinegar, but I think I'd like the
flavor of lime juice a little better. I once e-mailed the company that
makes RealLime and asked, and they couldn't help.
Also, I note that the BBB recipe for HWB canned tomatoes calls for a bit of
commercial lemon juice. I assume this is to assure you've got enough
acidity. Does this mean that lemon juice is standardized to a certain
acidity, the way vinegar is?
Anny
ellen wickberg
did get this once, but no longer have the information at hand.
Ellen
GreenieLeBrun
>From http://www.cfsan.fda.gov/~comm/lacf-phs.html
Lemon juice 2.0 - 2.6
Lime Juice 2.0 - 2.35
Vinegar 2.4 - 3.4
Vinegar, Cider 3.10
j-la...@neiu.edu
from PH.
Wouldn't you want to choose between the ingredients based on taste of
your final recipe?
For me, I love lime in salsa, but cut back on volume if I am also
using fresh cilantro.
commercialcanner
On a little different topic, normal "commercial" lemon or lime juice
has preservatives. Organic lemon or lime juice has no preservatives.
Also Frozen lemon juice or frozen lime juice should have no
preservatives.CC
Anny Middon
news:1140731690....@u72g2000cwu.googlegroups.com...
>
>
>>From http://www.cfsan.fda.gov/~comm/lacf-phs.html
>
> Lemon juice 2.0 - 2.6
> Lime Juice 2.0 - 2.35
> Vinegar 2.4 - 3.4
> Vinegar, Cider 3.10
>
Now -- does anyone have a handy-dandy conversion formula? That is, if a
recipe calls for 3/4 cup of vinegar, how much line juice do I need to equal
the same acidity? If I just use 3/4 cup of commercial lime juice, the salsa
is too sour.
Anny
Whose high school chemistry classes were way too long ago to remember
anything helpful
The Joneses
Howdy y'all, back from vacation.
I dunno the exact answer to this question, but I do know that acidity varies
from fruit to fruit based on when it was picked and how ripe & variety. I had
some limes that tested at below 1.0. Best to use test strips - I get mine from a
scientific equipment store for about $15 for 100. My friend's husband wanted to
use swimming pool test equipment, but it is not as sensitive and doesn't go
below 5.0. Not good enuf for us. To boiling water bath: 4.6 and below.
I read somewhere that for tomato sauce & salsa, the cook added 1 tablespoon
lemon juice per pint for safety. I have not tested this out though.
Edrena
ellen wickberg
to acid taste of the lime juice. It will not alter the acidity itself.
Ellen
GreenieLeBrun
I think this link will give you what you want to know:-
http://www.uga.edu/nchfp/papers/2004/04ift-tomatosalsaPoster_combined.html
They even compare vinegar, lemon and lime juice use is salsas
The Joneses
> Anny Middon wrote:
> > Now -- does anyone have a handy-dandy conversion formula? That is, if a
> > recipe calls for 3/4 cup of vinegar, how much line juice do I need to equal
> > the same acidity? If I just use 3/4 cup of commercial lime juice, the salsa
> > is too sour.
> > Anny
> > Whose high school chemistry classes were way too long ago to remember
> > anything helpful
>
> I think this link will give you what you want to know:-
> http://www.uga.edu/nchfp/papers/2004/04ift-tomatosalsaPoster_combined.html
> They even compare vinegar, lemon and lime juice use is salsas
What a great site Anny! Printed out same for my copious files.
Edrena
Anny Middon
>
>
> I think this link will give you what you want to know:-
>
> http://www.uga.edu/nchfp/papers/2004/04ift-tomatosalsaPoster_combined.html
>
> They even compare vinegar, lemon and lime juice use is salsas
>
Thanks again, Greenie. I've bookmarked it for use next summer when I start
salsa production.
Anny