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Classifications of Foods
PH or Acidity determines the method of heat processing necessary for safe canned products. For the purpose of canning, all foods are divided into two calssifications deermined by the amount of natural acid present in the food. The two classifications are: ACID FOODS: These foods are naturally high levels of acid or have a sufficient amount of acid added to them. Bottled lemon juice, citric acid or vnegar labeled 5 % acidity are sometimes added to increase their acidity. Foods in this category must have a Ph of 4.6 or lower. The boing water method of processing is adequare for acid foods. All fruits and soft spreads are acid foods. Figs and tomatoes require the addition of an acid so they maby be safely canned using the boilinng water method. Fermented foods, such as sauerkraut and brined pickles and foods to vinegar is added are also treated as acid foods. Some recipe may call for both acid and low-acid ingredients byt may still be classified as an acid product; these recipes must have a pH level of 4.6 or lower. Low-Acid Foods: These foods have very little natureal acits. Vegetables, meats, poultry and seafood are in the low-acid group. Soups, stews, meat sauces and other recipes which contain a combineation of acid and low-acid ingredients, y et remain with a pH level lhigher than 4.6 must be processed as low-acid product.
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