FACTORS AFFECTING THE pH OF HOME‐CANNED PEPPERS
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 726-729
- https://doi.org/10.1111/j.1365-2621.1980.tb04144.x
Abstract
The influence of recipe and raw material on the pH of home‐canned peppers was investigated. Acidification levels specified in typical recipes were compared with those found in similar commercial products having acceptable pH values. Green and red peppers representing 12 varieties were analyzed for pH, acidity, and response to acidulation in the raw state and after canning with and without added vinegar. Hungarian Wax and Sweet Cherry peppers were more highly buffered than the other cultivars analyzed, requiring the addition of 1 tbsp vinegar (5% acidity) per pint jar of canned product to reduce the pH to or below 4.6. No less than that quantity of vinegar should be added.This publication has 5 references indexed in Scilit:
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- TITRATABLE ACIDITY OF TOMATO JUICE AS AFFECTED BY BREAK PROCEDUREJournal of Food Science, 1977
- INHIBITION OF THE GROWTH OF CLOSTRIDIUM BOTULINUM BY ACIDIFICATIONJournal of Food Science, 1954