Acid & Acidified Foods Back »

Written by Lavonne Meyer (former SDSU Extension Food Safety Field Specialist).

Acid foods are foods that contain enough acid to have a pH of 4.6 or lower, while acidified foods are those that have acid added during processing (added lemon juice or vinegar). Most fruits and tomatoes are naturally acid foods. Acid and acidified foods can be safely preserved using a boiling water-bath canner. Following directions and recipes closely is very important when processing foods in a boiling water-bath. Step-by-step instructions can be helpful in determining if you are processing your foods correctly. Remember to always adjust for altitude (SD Altitude Map) when canning at home. For more information read Food Preservation Facts or Myths.




Fruit and Fruit Products                 


Acidified Foods

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Related Websites               

  • National Center for Home Food Preservation
    The National Center for Home Food Preservation  is a source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.


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Canning Tomatoes                            

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