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pH of Foods and Food Products - Acidity / Alkalinity or Fruit, Vegetables and Foods to Help in Home Canning and Food Preservation

pH of Foods and Food Products - Acidity / Alkalinity or Fruit, Vegetables and Foods to Help in Home Canning and Food Preservation

This table of the pH and/or acidity of common fruits, vegetables, grains, breads and common food products from the FDA / CFSAN is used to determine processing requirements (and the applicability of GMP regulations for regulatory purposes).

I've reproduced the list for its instructional value: I would advise that you do not assume that you can home can items simply because they have a low pH. Food safety in home canning is far more complex than that. Properties that affect food stability and safety, like heat transfer properties and food chemistry interactions cannot be determined from pH. You may find this page about botulism and home canning to be both interesting and useful.

For those who are curious, the methods and conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers.

Considerable variation exists between varieties, condition of growing and processing methods, etc. Data is presented for the edible portion of foods in their normal and natural state, unless otherwise designated. We solicit your input to this matter. This list will be updated when new information is available. Please contact the LACF Coordinator by phone at 301-436-2411 or email to lacf@fda.hhs.gov.