Safe Water-Bath Canning
Always follow USDA safe home food processing rules.
The United States Department Of Agriculture website published on March 3, 2023:
Why is pH important when canning food at home?
“pH is a measure of how acidic or basic/alkaline things are and is measured using a pH scale between 0 to 14, with acidic things having a pH between 0-7 and basic things having a pH from 7 to 14. The pH is important in preventing botulism in canning. Low-acid foods (red meats, seafood, poultry, milk, and all fresh vegetables except for most tomatoes) have pH values higher than 4.6 and should be sterilized at temperatures of 240° to 250°F (115.56°C to 121.1°C), attainable with pressure canners operated at 10 to 15 pounds per square inch gauge. High acid foods (fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters) have a pH of 4.6 or lower and can be safely processed in a boiling-water canner.”
You can purchase a copy of the 2023 edition of the Complete Guide To Home Canning online.
You can find
the USDA home food processing guidelines
on the USDA website.
For more information about home canning, contact your state or county Cooperative Extension Service.
I highly recommend that anyone who preserves food at home have their own copy of this guide. It is full of recipes and procedures for safe water-bath processing high acid fruit preserves, jams, jelly. pickles, salsa, sauerkraut, and many fruits and fermented or pickled vegetables.
There are also rules for safe high temperature pressure processing for low acid vegetables, meats, and fish.
This guide shows proper home canning equipment needed and charts indicating proper processing times and temperatures for keeping your food products safe.
Ascorbic acid or Citric acid can be added to increase acidity. You can purchase Narrow Range pH Test Strips online to test your home water-bath processed foods.
You can find a chart online - showing:
pH Values of Common Foods and Ingredients
published by Clemson University.
It is your responsibility to make sure your home processed foods are safe.
* ALWAYS FOLLOW USDA RECOMMENDED SAFE FOOD PROCESSING RULES