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curiousfarm

question about pH for a Master Preserver...

curiousfarm
10 years ago

Hello --

I am a commercial fermenter, and I haven't worked with fruit and water bath canning in awhile. I have a batch of Apple-Pear butter that is ready to can. Because I have a meter, I tested the pH, and it is below 3.8. Does this mean that I am able to can this batch as is -- without acidifying it with lemon and/or sugar? I had planned to add some brown sugar to it, but I would rather keep it as just fruit if possible. Thanks for insights. --cathy in Oregon

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