Does cooking vinegar change its pH? I ask this because when I make sauce, I cook it down until there is only about half of its original volume.
I know 5% Vinegar contains 5% acetic acid and 95 % water
Water boils at 212ÃÂ°F (99.98ÃÂ°C) and has a lower boiling point than acetic acid 244.4ÃÂ°F (118ÃÂ°C). So in theory, the water could be cooked off leaving only acetic acid in the food, or at least a higher concentration of it. What would this do to the pH?
This post was edited by scott123456 on Wed, Aug 6, 14 at 2:13