Does cornstarch affect the pH of what I'm cooking?
I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: http://www.simplebites.net/how-to-make-your-own-fruit-bottom-yogurt/ ) calls for cornstarch to be used to thicken everything up.
Now, I do not have a pressure cooker, so I would be doing this with a water bath canner, and I'd like to know if the cornstarch is going to lower the acidity of the fruit mixture, or if I should use some other thickening agent or method.
Thanks!
Best Answer
I don't have any info on the affect of pH, but cornstarch can make your compote separate when canned: http://www.sbcanning.com/2011/08/canning-pie-filling-education-in-clear.html.
Two alternative thickeners are tapioca and clearjel. I've used clearjel for canning with excellent results. I haven't used tapioca to can, but do prefer it in my pies.
(posted as an answer per Sobachatina's recommendation)
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What is the pH of cornstarch?
The pH of cornstarch dispersion was adjusted between 6.0 and 3.0. The viscosity of the pastes was increased by lowering the pH (between 5.5 and 3.6), while the viscosity of samples with pH below 3.5 decreased further than that of the control (pH = 6.3).Is it safe to use cornstarch in cooking?
It's used as a thickening agent for gravies, marinades, sauces, soups, and casseroles. Though most people think cornstarch is reserved for cooking, it's quite useful outside the kitchen. Just keep in mind that many of these uses aren't backed by scientific studies.What does cornstarch do in cooking?
Cornstarch is often used as a thickening agent when added to soups, stews and gravies. Denser than flour, less cornstarch is needed to thicken a liquid to the desired consistency. Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture.Does corn starch reduce acidity?
It can also affect the activity of the yeast as the pizza bakes. His recommendation is to use about 1 teaspoon of corn starch per kilogram of tomato product. This has the affect of neutralizing the acidity and also helps to absorb any excess water on the surface of the pizza.The Dangers of Eating Cornstarch
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