Acidifiers
maupin
16 years ago
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hoorayfororganic
16 years agolorna-organic
16 years agoRelated Discussions
Pressure canning sauce- need to acidify?
Comments (8)Wow thanks again Dave, this is super useful info, you are a wealth of knowledge and very generous to share your time and input on this forum! So just thought I'd share an update... I couldn't resist the urge to get science-y, so I went ahead and bought an electronic pH tester (Luckystone brand, found it on Amazon same day delivery), calibrated it with 4 and 7 pH buffer solution, then tested it on about 5 different jars. Here's what I found: the first batch (in which I had added 1 tbsp per quart citric acid) had 4.2 pH. The second batch (in which I added store bought tomato sauce but no additional citric acid) had a range of 4.1-4.3 pH, though one jar rose occasionally to 4.4 as I moved the tester around in the sauce. So my first question is, what is the "safe" level of pH that I would hypothetically be looking for? I saw a report from the WHO that says "less than 4.6" (http://www.who.int/mediacentre/factsheets/fs270/en/)... But browsing this forum, I found another comment post (from you actually- you are quite the prolific commenter!) where you say anything 4.2 or below is acceptable (http://forums.gardenweb.com/discussions/1947104/using-a-ph-meter-and-lowest-ph-to-kill-botulism). Could you clarify? If the cutoff IS 4.2, then it would seem that I'd either need to throw away all the sauce, or dump it back into the pot and process all over again for 45 min. And I understand that even if we went with the WHO standard of 4.6, there are still several risk factors such as 1) this was my first time using a pH tester and it's not a $1000 top of the line commercial tester, 2) pH levels can change over time, as you shared, and 3) density of the sauce may also be an issue. Another thing I noticed when I was looking at the jars... Most of the jars have strange looking pockets of liquid toward the middle/bottom of the jar- when I turned the jars to the side, I noticed the bottom half of the jar (which had these pockets) had a noticeably denser consistency. I took a few jars and gently turned them from side to side, which mixed the sauce up a bit, then those pockets disappeared and the sauce looked much more uniform. Are these pockets an area of concern, or something that can typically happen when pressure canning pasta sauce? I wanted to bring it up because you had mentioned density levels can be an issue. In one of the jars, I maneuvered the pH tester into the dense area, and the pH rose from 4.3 to 4.4. Again many thanks! Jon...See MoreEspoma soil acidifier for blueberries
Comments (0)Why do most people use sulfate for blueberries and not espoma soil acidifier? Does it have a negative effect to it? So what I did today was bought 2 blueberry plants and I already have leftover 5-1-1 mix(like 1/3 of garbage can) I used for my citrus and conifers, and yes it has lime in it. So I dumped probably a quart of espoma soil acidifier in the mix and I mixed it up well and watered it. Just wondering even if the mix had some garden lime in it, if I added espoma soil acidifier would the blueberries do ok? And how long should I wait until I can start potting these blueberries up?(how long until soil acidifier takes into effect)...See MoreProblems acidifying lemon tree soil
Comments (8)EC, I know you are trying your best to take good care of that tree. I wonder how accurate is your determination of an alkaline soil. I suspect it was not accurate i.e., the soil probably did not require acidification. Now that you have added acid to the roots of your tree, the next best step, as Johnmerr suggests, is to rinse out the acid with plenty of water. Pour at least two times the pot volume of water through the soil....See MoreAcidifying soil in existing bed - two options
Comments (11)Note: Edited to fix my fumble-fingered spelling error. Most definitely get a professional soil test. Most kits will simply report the pH of the water used, even if it's distilled. Which will simply be right around 7. Most sticks will simply report whatever they feel like reporting, which will usually be random. Regardless of the result, changing the soil pH toward the acidic would be incredibly difficult. While elemental sulfur is often recommended, and is the University-recommended additive, I've never actually seen it work effectively out here in the real world where people actually live. So it's no wonder Google is a bit conflicted about all this. Sulfur is, frankly, often useless. Applied up top, much gets lost to the air as smog (sulfur dioxide). So thanks for the air pollution, but it didn't do a vast amount of good for your soil. Dug in works best, but doing so damages your soil's structure, which can take months to years to restore fully...and the pH shift doesn't last long, so the structure is always disturbed. This is why we have "no-till" farming and why organic matter burns off from heavily-disturbed soils. It's not a good thing and makes the soils more sensitive to your pH by reducing their buffer against any changes. However, all is not lost. You actually can grow most plants in soils that aren't exactly their preferred pH, but you may have to take special care with them, and I wouldn't push things too terribly far unless this is a hobby for you. So if a formal soil test were to come back with a pH of 7.2, rhododendrons would be...doable, actually, but difficult, and prone to being rather yellowed (but anything under 7.0 would be fine for them, really). In this case, sulfur wouldn't be the correct solution. I'd use ferrous sulfate, not to acidify the soil, but to supply iron--and I'd spray it on the plant as well as apply it in a less-fixed form, like Milorganite, where the actual pH would matter a bit less. Which is exactly what I do as I have a rodie in my gardens, which are generally around a pH of 6.7. Which is rather too high for rhododendrons, but isolating that particular spot, while difficult, just isn't going to happen. Same with the azalea out back. Which is more effort than most people would want to put in. That's theoretical. I actually don't do jack for either of those, nor the other azalea, nor the evergreens. They've all adjusted to the soil just fine, thank you, and did very well even when I over-drove the pH to well over seven for a few years... Some plants adjust very easily indeed. Grasses just don't care very much (this being posted in the Lawn Care forum as well), and will flourish perfectly well in pH up to 8. Color may suffer a bit, and resources may need adjustment so that they're available at optimal levels no matter what the pH (where possible), but that can be done. I do that here, so if you post the test and are interested, I'll be happy to give it a read...I read Logan tests and will generally try to take a crack at others, but won't try that hard (I do this free and won't and can't research every other test). I'd start with a good test and go from there. Under 7.0? Don't worry so much. Over 7.0? That would be...unusual...for your area and require some special care....See Moregardengal48 (PNW Z8/9)
16 years agoKimmsr
16 years agohoorayfororganic
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16 years agoKimmsr
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16 years agoKimmsr
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16 years agoKimmsr
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