ID

348-585 (FST-222)

Authors as Published

Renee R. Boyer, Assistant Professor, Food Science and Technology, Virginia Tech Melissa Chase, Food Safety Program Manager, Food Science and Technology, Virginia Tech


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The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.


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Publication Date

December 5, 2019