Tag: Acidified foods

The critical pH value of 4.6 is the threshold for preventing the growth of *Clostridium botulinum*, the bacteria responsible for botulism. Understanding what is a safe pH level for food is not just a regulatory guideline for manufacturers but a vital piece of knowledge for anyone involved in home food preservation to ensure product safety and prevent potentially deadly foodborne illness.

The acidity of a food, measured by its pH level, is the single most important factor in determining the safe canning method. Understanding what are acidic canned foods is crucial for home preservers, as it dictates whether a simple boiling water bath is sufficient or if a high-pressure canner is required. This guide breaks down the science behind food acidity and its role in safe canning practices.