KILNER US Canning Mini Guide

Acidity in Foods Whether food should be processed in a pressure canner or boiling water canner depends on the acidity levels in food. Determining the type of processing method is very important as it enables the safe preservation of food. Foods with a high acidity (pH 4.6 and lower) should be processed in a water bath canner at 212°F. Foods with a low acid content (pH higher than 4.6) must be processed using a pressure canner at 240°F. Please refer to the USDA website for further information on processing methods and foods.

High Acid Foods: PH Level 1.0 - 4.6 Use water bath and /or pressure canner

Low Acid Foods: PH Level 4.7-14 Must use pressure canner

Apples

Asparagus

Apricots

Beans

Blackberries

Beets

Blueberries

Carrots

Cherries

Cauliflower

Gooseberries

Corn

Lemons

Eggplant

Oranges

Pumpkins

Peaches

Peas

Peas

Peppers

Plums

Potatoes

Strawberries

Mushrooms

Tomatoes

Spinach

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