Classification of foods that you are canning falls into two categories. The importance of the pH, or acidity of foods, is that is determines the method of heat processing necessary for a safe canned product.
All foods are divided into two classifications determined by the amount of natural acid present in the food or the acidification of the food to a specific pH level. The two classifications are:
High Acid foods, these foods have a natural high level or a sufficient amount of acid added to them. Bottled lemon juice,citric acid or vinegar that is labeled 5 percent acidity are sometimes added to increase acidity. Foods in this category must have a pH of 4.6 or lower. the boiling water method of processing is adequate for high-acid foods. Most of the time all fruits and soft spreads fall into this category. Figs and tomatoes require the addition of an acid so they may be safely canned using the boiling water method
Low acid foods have very little natural acid. Vegetables,meats,poultry and seafoods are in the low acid group. Soups, stews, meat sauces and other recipes that contain both high and low acid yet remain with a pH level higher than 4.6 must be processed as low acid.
High Acid foods: Lemons, Pickles, Gooseberries, apricots, Plums, Apples, blackberries, Sour Cherries, Peaches, Sauerkraut, Pears, Tomatoes...Process at 212 F in a Boiling Water Canner.
Low Acid foods: Okra, Carrots, Beets, Turnips, Green Beans, Spinach, Asparagus, Lima Beans, Peas, Corn....Process at 240 F in a Steam Pressure Cooker.
All of this information is crucial in the proper canning techniques, a lot of old recipes that folks use to use to can their vegetables are outdated and simply put will kill you. Later i will make a new post on the proper processing methods until then remember..What " Can " you do..
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