Was wondering if anyone would be able to assist me here....
We are in the process of making a black bean dip.
All very new in South Africa. At the moment we are unable to retort as this is still in the developmental stage here in Africa.
The existing pH of the black beans is 5.
I would like some advice as to how i can bring this pH down to a level of about 3/3.5.
I have attempted using fumeric & citric acid but both affect the flavour in small quantities.
Anyone have any suggestions as to what i could do.
Please help out... any advice would be greatly appreciated!
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