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1.1.5 pH determinations of common foods and condiments.




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.1.5 pH determinations of common foods and condiments.

Remember pH 4.6 is the cutoff. Above pH 4.6, a recipe must have enough
added acid to be waterbath processed, or must be pressure canned. If you
still don't find your food here, citations are listed for still more of
them. From http://vm.cfsan.fda.gov/~mow/app3a.html




VEGETABLES             pH         VEGETABLES             pH
 
Artichokes             5.6        Peas                   5.8 - 7.0
  Canned               5.7 - 6      Frozen               6.4 - 6.7
Asparagus              4  -  6      Canned               5.7 - 6.0
  Canned               5.2 - 5.3    Dried                6.5 - 6.8
  Buds                 6.7        Pepper                 5.15
  Stalks               6.1        Pimiento               4.6 - 4.9
Beans                  5.7 - 6.2  Potatoes               6.1
  String               4.6        Tubers                 5.7
  Lima                 6.5        Sweet                  5.3 - 5.6
  Kidney               5.4 - 6    Pumpkin                4.8 - 5.2
Beets                  4.9 - 5.6  Radishes (red)         5.8 - 6.5
S                      4.2 - 4.4    (white)              5.5 - 5.7
  Canned               4.9        Rhubarb                3.1 - 3.4
Brussel sprouts        6.0 - 6.3    Canned               3.4
Cabbage                5.2 - 6.0  Rice (all cooked)
  Green                5.4 - 6.9    Brown                6.2 - 6.7
  White                6.2          White                6.0 - 6.7
  Red                  5.4 - 6.0    Wild                 6.0 - 6.4
  Savoy                6.3        Sauerkraut             3.4 - 3.6
Carrots                4.9 - 5.2  Sorrel                 3.7
  Canned               5.18-5.22  Spinach                5.5 - 6.8
  Juice                6.4          Cooked               6.6 - 7.2
Cauliflower            5.6          Frozen               6.3 - 6.5
Celery                 5.7 - 6.0  Squash (all cooked)
Chives                 5.2 - 6.1    Yellow               5.8 - 6.0
Corn                   6.0 - 7.5    White                5.5 - 5.7
  Canned               6.0          Hubbard              6.0 - 6.2
  Sweet                7.3        Tomatoes (whole)       4.2 - 4.9
Cucumbers              5.1 - 5.7    Paste                3.5 - 4.7
  Dill pickles         3.2 - 3.5    Canned               3.5 - 4.7
Eggplant               4.5 - 5.3    Juice                4.1 - 4.2
Hominy (cooked)        6.0        Turnips                5.2 - 5.5
Horseradish            5.35        Zucchini (cooked)     5.8 - 6.1
Kale (cooked)          6.4 - 6.8
Kohlrabi (cooked)      5.7 - 5.8       FRUITS
Leeks                  5.5 - 6.0  Apples
Lettuce                5.8 - 6.0    Delicious            3.9
Lentils (cooked)       6.3 - 6.8    Golden Delicious     3.6
Mushrooms (cooked)     6.2          Jonathan             3.33
Okra (cooked)          5.5 - 6.4    McIntosh             3.34
Olives (green)         3.6 - 3.8    Winesap              3.47
       (ripe)          6.0 - 6.5    Juice                3.4 - 4.0
Onions (red)           5.3 - 5.8    Sauce                3.3 - 3.6
       (white)         5.4 - 5.8  Apricots               3.3 - 4.0
       (yellow)        5.4 - 5.6    Dried                3.6 - 4.0
Parsley                5.7 - 6.0    Canned               3.74
Parsnip                5.3        Bananas                4.5 - 5.2


FRUITS (contin.)         pH           MEAT, POULTRY         pH
Cantaloupe             6.17-7.13  Beef
Dates                  6.3 - 6.6    Ground               5.1 - 6.2
Figs                   4.6          Ripened              5.8
Grapefruit             3.0 - 3.3    Unripened            7.0
  Canned               3.1 - 3.3    Canned               6.6
  Juice                3.0          Tongue               5.9
Lemons                 2.2 - 2.4  Ham                    5.9 - 6.1
  Canned juice         2.3        Lamb                   5.4 - 6.7
Limes                  1.8 - 2.0  Pork                   5.3 - 6.9
Mangos                 3.9 - 4.6  Veal                   6.0
Melons                            Chicken                6.5 - 6.7
  Cassaba              5.5 - 6.0  Turkey (roasted)       5.7 - 6.8
  Honey dew            6.3 - 6.7
  Persian              6.0 - 6.3  FISH
Nectarines             3.9        Fish (most fresh)      6.6 - 6.8
Oranges                3.1 - 4.1  Clams                  6.5
  Juice                3.6 - 4.3  Crabs                  7.0
  Marmalade            3.0        Oysters                4.8 - 6.3
Papaya                 5.2 - 5.7  Tuna fish              5.2 - 6.1
Peaches                3.4 - 3.6  Shrimp                 6.8 - 7.0
  In jars              4.2        Salmon                 6.1 - 6.3
  In cans              4.9        Whitefish              5.5
Persimmons             5.4 - 5.8  Freshwater (most)      6.9 - 7.3
Pineapple              3.3 - 5.2  Sturgeon               5.5 - 6.0
  Canned               3.5        Herring                6.1 - 6.4
  Juice                3.5
Plums                  2.8 - 4.6  DAIRY PRODUCTS/EGGS
Pomegranates           3.0        Butter                 6.1 - 6.4
Prunes                 3.1 - 5.4  Buttermilk             4.5
  Juice                3.7        Milk                   6.3 - 8.5
Quince (stewed)        3.1 - 3.3    Acidophilus          4.0
Tangerines             4.0          Cream                6.5
Watermelon             5.2 - 5.8  Cheeses

BERRIES                             Camembert            7.44
Blackberries           3.2 - 4.5    Cheddar              5.9
Blueberries            3.7          Cottage              5.0
  Frozen               3.1 - 3.35   Cream cheese         4.88
Cherries               3.2 - 4.1    Edam                 5.4
Cranberries                         Roquefort            5.5 - 5.9
 Sauce                 2.4          Swiss Gruyer         5.1 - 6.6
  Juice                2.3 - 2.5  Eggs
Currants (red)         2.9          White                7.0 - 9.0
Gooseberries           2.8 - 3.1    Yolk                 6.4
Grapes                 3.4 - 4.5    Egg solids, whites   6.5 - 7.5

Raspberries            3.2 - 3.7    Whole                7.1 - 7.9
Strawberries           3.0 - 3.5    Frozen               8.5 - 9.5
  Frozen               2.3 - 3.0


BAKERY PRODUCTS        pH
Bread                  5.3 - 5.8
Eclairs                4.4 - 4.5
Napoleons              4.4 - 4.5
Biscuits               7.1 - 7.3
Crackers               7.0 - 8.5
Cakes
  Angel food           5.2 - 5.6
  Chocolate            7.2 - 7.6
  Devil's food         7.5 - 8.0
  Pound                6.6 - 7.1
  Sponge               7.3 - 7.6
  White layer          7.1 - 7.4
  Yellow layer         6.7 - 7.1
Flour                  6.0 - 6.3

MISCELLANEOUS
Caviar (domestic)      5.4
Cider                  2.9 - 3.3
Cocoa                  6.3
Corn syrup             5.0
Corn starch            4.0 - 7.0
Ginger ale             2.0 - 4.0
Honey                  3.9
Jams/Jellies           3.1 - 3.5
Mayonnaise             4.2 - 4.5
Molasses               5.0 - 5.5
Raisins                3.8 - 4.0
Sugar                  5.0 - 6.0
Vinegar                2.0 - 3.4
Yeast                  3.0 - 3.5


(a)pH values were derived from the following references:

Anon. 1962. pH values of food products. Food Eng. 34(3):98-99.

Bridges, M.A., and Mattice, M.R. 1939. Over two thousand estimations of
the pH of representative foods. Am. J. Digest. Dis. Nutr. 9:440-449.

FDA Bacteriological Analytical Manual, 6th Ed. 1984. Chapter 23, Table 11.

---------------

From Richard Webb

The following chart comes from The Curious Cook by Harold McGee.


Fruit   Sugar Content       Acid Content
        %of fresh weight    %of fresh weight
-
Lime             1%             5.0%
Avocado          1              0.2
Lemon            2              5.0
Tomato           3              0.5
Cranberry        4              3.0
Red Currant      6              1.8
Grapefruit       6              2.0
Guava            7              0.4
Cantaloupe       7              0.2
Strawberry       7              1.6
Raspberry        7              1.6
Blackberry       8              1.5
Papaya           8              0.1
Apricot          9              1.7
Watermelon       9              0.2
Peach            9              0.4
Black Currant   10              3.2
Pear            10              0.1
Honeydew        10              0.2
Orange          11              1.2
Plum            11              0.6
Blueberry       11              0.3
Gooseberry      11              1.8
Passion Fruit   11              3.0
Prickly Pear    11              0.1
Mango           11              0.5
Pineapple       13              1.1
Pomegranate     13              1.2
Apple           13              0.8
Cherry          14              0.5
Kiwi            14              3.0
Persimmon       14              0.2
Fig             15              0.4
Grape           16              0.2
Banana          17              0.3
Litchi          17              0.3

 

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