Should I buy a pH tester for canning?
What about it?
Newbie here! I'm looking to start canning this season and of course I want to be sure that I'm doing everything correctly, especially when it comes to avoiding stuff like botulism. I was thinking about buying either a digital pH tester or pH testing strips so that while I'm getting used to various recipes I can make sure that they are acidic enough to prevent botulism from growing. Just wondering if anyone has products they use and recommend or any products that I should steer clear of. Thanks in advance! Including a shot of yesterday's sunset.