I use a bit a lemon, but no sugar in my butters. I make sure that it's sweet enough by using sweet fruits. I'm not a master preserver as far as any paperwork.

Peruse and be informed:

Here is a link that might be useful: Using a pH meter and lowest pH to kill botulism

Hi Cathy - while testing your own pH isn't recommended by the USDA guidelines the FDA does approve the use of litmus and pH meters, with some attached provisions, (edited to add - for acidic foods, low-acid and/or mixtures of low-acid foods are not included) for commercial sales. Your state and county guidelines for commercial sales should provide the rules applicable to you as they vary from state to state..

That said, for non-commercial use with Apple-Pear Butter (assuming no windfalls or Asian Pears were used) pH isn't normally a concern as the only risks are molds and yeasts. Many fruit products are canned without the addition of lemon or sugar and often the lemon called for is for color preservation only. Otherwise the fruits themselves provide the proper level of acidity for safe canning.

Reduced Sugar or sugar supplement Apple Butter does call for a little longer processing time - 1/2 pints or pints for 15 min. in a BWB with the time adjusted for altitude.

Hope this answers your question. If not let us know.

Dave

Here is a link that might be useful: NCHFP - Reduced Sugar Apple Butter

This post was edited by digdirt on Wed, Oct 2, 13 at 16:33

This is helpful, friends. Thank you.

4.6 pH is the topmost point for boiling water bath, though most approved recipes test out at 4.3 pH and below to allow some latitude and for elevation of pH during shelf time.

At 3.8 pH, assuming an accurate meter, you have plenty of room. Generally apples are higher acid as long as they aren't bruised or windfalls. Some of those can be quite a bit lower in acidity.

Carol

Because I have a meter, I tested the pH...

I'm curious to know which type/model ph meter it is that you use, if you don't mind me asking. I intend to purchase one in the near future.