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Step 3The importance of "PH"
This chart from the USDA Shows the ph of common foods. Botulism is prevented at a ph of 4.7 or below (acidic).
Acidic foods can be canned at boiling water temperatures.
Low-acid foods must either be pressure-canned, or acid must be added to lower the ph. Citric acid
(lemon juice), ascorbic acid (vitamin C), acetic acid or lactic acid vinegars are good choices of food acids that can lower the ph of the food.
Acidic foods can be canned at boiling water temperatures.
Low-acid foods must either be pressure-canned, or acid must be added to lower the ph. Citric acid
(lemon juice), ascorbic acid (vitamin C), acetic acid or lactic acid vinegars are good choices of food acids that can lower the ph of the food.
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