Low-Acid Foods Back »

Photo: National Center for Home Food Preservation

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

The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods (those with a pH level of 4.5 or higher) must be processed in a pressure canner to be free of botulism risks. All fresh vegetables except for most tomatoes are low acid foods. Other low-acid foods are red meats, seafood, poultry and milk.


Related Articles

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.


Types of Pressure Canners

Using a Pressure Canner

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