My question is about the Wisconsin extension document about pH meters: http://www.foodsafety.wisc.edu/assets/pdf_files/what_is_ph.pdf

They say to get one that is accurate to within .01 if possible. All the models they recommend in that PDF are discontinued and I wondered if someone had found one with that accuracy range that wasn't a million dollars :)

P.S. Yes I do understand that some people will tell me that I shouldn't even think of owing a pH tester, but as much as I appreciate that caution and all the past discussions of it here (such as http://forums.gardenweb.com/forums/load/harvest/msg0113464331140.html) that is not my question. I only make tested recipes from the accepted authorities such as Jarden group, NCHFP, USDA & extensions, etc but I do want to test the results anyway, as unnecessary as it is, out of my own personal interest and curiosity.

This post was edited by RandalOulton on Tue, Feb 3, 15 at 0:44