High Acid Foods Safe For Water Bath Canning

High Acid foods are foods with a pH level below 4.6. pH is a measure of acidity. The lower the pH number the higher the acidity of the food. The acidity level in foods can be increased which means the pH level can be decreased by adding lemon juice, citric acid, or vinegar.

Water bath canning can only reach 212 degrees F which is not high enough to kill all potential bacteria found in low acid foods.

Processing Low Acid Food in a pressure canner for predetermined times allow the temperatures to reach 240 - 250 degrees which will kill harmful bacteria.

Never process low acid foods using a Water Bath Canner.

All low acid food must be processed for preserving and storage by:

  • Pickling
  • Freezing
  • Dried or Dehydrated
  • Pressure Canned using a safe recipe
  • Examples that can be canned using a water bath canner are:

    Nearly all fruits and properly pickled vegetables including

  • Apple and Other Fruit Butters
  • Dill Pickles
  • Saurkraut
  • Jams
  • Jellies
  • Reslishes
  • Tomatoes
  • Some fruits that are recommended to be pressure canned such as

  • Figs
  • Melons
  • Bananas
  • Asian Pears
  • pineapple
  • persimmons
  • dates
  • Asian pears
  • For specific questions on specific foods that are safe for water bath canning, please complete the Questions link on the Nav Bar on the left and we will answer any questions you may have.

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