What is the best way to test the acidity of homemade vinegar? I have several quarts that I'd like to use in chutneys that I'll can. Thanks!
I know there are pH strips out there -- in fact, I have some for my pool, but the range is too low -- and my local wine making store only sells titration kits, which seem like overkill. Should I use pH strips? And if so, where is the best place to find them (in the 4.0 to 6.0 range), other than online? Your thoughts? Thanks so much, everyone. ;o) P.S. I'll buy online, but want to do some canning this weekend!