Low Acid Food
What are they and how do I safely process them?

Low Acid foods are foods with a pH level between 4.6 and 6.9. 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 foods 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 must be canned using a pressure canner are:

    Nearly all vegetables including

  • Asparagus
  • Beans
  • Beets
  • Broccoli
  • Cauliflower
  • Carrots
  • Corn
  • Cucumbers
  • green beans
  • garlic
  • greens
  • onions
  • peas
  • pumpkin
  • squash
  • Some fruits such as

  • Figs
  • Melons
  • Bananas
  • Asian Pears
  • pineapple
  • persimmons
  • dates
  • Asian pears
  • And Other foods such as

  • Red Meat
  • Seafood
  • Shellfish
  • Dairy Products
  • Poultry
  • For specific questions on specific foods that require pressure canning, please complete the Questions link on the Nav Bar on the left and we will answer any questions you may have.

    Questions and Comments

    Click here to return from Low Acid Foods to the Canning Page

    Click here to return from Low Acid Foods to the Water Bath Canning Page