LOW-ACID FOODS


Foods which contain very little acid and have a pH
above 4.6. The acidity in these foods is insufficient to
prevent the growth of the bacterium CLOSTRIDIUM BOTULINUM.

Vegetables, some tomatoes, figs, all meats, fish,
seafoods and some dairy foods are low acid. To control all
risks of botulism; jars of these foods must be (l) heat
processed in a pressure canner, or (2) acidified to a pH
of 4.6 or lower before processing in boiling water.





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Canning Glossary

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