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I have Hunts 100% natural no salt added tomato sauce. There is only one variety that Huntz makes that says "Tomato Sauce".

I am wondering how much baking soda will be enough to neutralize the acid. The can is exactly 8 ounces.

Sedumjoy
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2 Answers2

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It is not possible to solve this analytically and give an answer, because tomato sauce is not a simple solution of a single acid in water, but more complex - and besides, producers tend to keep the exact amounts of ingredients a trade secret.

If you want to neutralize the acid, you will have to use a pH meter of some kind (the paper strips will not be a good choice though, because the tomato will likely color them) and titrate.

rumtscho
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When I make spaghetti sauce for two people I use a pinch. Less than 1/8 tsp. You can see as you are stir it in that is neutralizing the acid and leaves no after taste that I can detect.

willille
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