1.1.5 pH determinations of common foods and condiments.
Description
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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