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Using a Milwaukee Instruments food-grade pH meter, I tested the pH of Whole Foods' 365 brand roasted tomatoes, garlic & capers in a jar of vegetable oil. The pH was around 5.6. I was quite surprised considering there was citric acid in it and my understanding is that it wouldn't be considered safe with a pH above 4.6. Is the pH overstated since the pH of vegetable oil cannot be measured?
 
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