Tag: Safe canning

According to the National Center for Home Food Preservation, low-acid foods pose a risk of botulism if not processed correctly. Knowing what fruits cannot be canned safely is crucial for home preservers to prevent foodborne illness and ensure a high-quality product.

According to the U.S. Food and Drug Administration (FDA), a low-acid food has a finished equilibrium pH greater than 4.6, making it a crucial dietary consideration for those with acid reflux or sensitive stomachs. For individuals seeking convenient pantry staples, knowing what are some low-acid canned foods can be a game-changer for managing symptoms while ensuring a balanced diet.