I have a 6-year-old and a 3-year-old, so dinner is mostly someone crying about sauce and me eating standing up. My supplies live in a plastic case on the top shelf behind the applesauce. I saw people talking about testing their mixing water and thought, huh, I have literally never done that.
I check the date, make sure it’s clear, and keep it in the fridge door. I own pH strips from a pickling kit, but I have no idea if dipping one in would mean anything. I’m not culturing anything next to the Go-Gurts.
So what are you actually checking — pH, floaters, fill line, seal? Or is this one of those things where most of us just trust it and move on?
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