Doug wrote:
" Around 1980 I read up on botulism and pH. It seemed that there was a
little uncertainty about pH levels between 4.0 and 4.4, especially with
high-protein materials like meat and beans. pH levels not over 4.0
seemed to be regarded as safe. If you are canning anything but fruit
puree or small chunks I would recommend that you read up on the latest
scientific opinion, and think about pressure canning. I wouldn't take
chances with botulism."
Good information Doug. Thanks.
I did have one question. I'd always heard canned goods are safe to eat as
long as the lid hasn't popped up. Is this true, or a myth?
Also I looked on line and found this website of pH values for various foods:
http://www.cfsan.fda.gov/~comm/lacf-phs.html
Here's what they have about peaches:
Peaches 3.30 - 4.05
Peaches, canned 3.70 - 4.20
Peaches, cooked with sugar 3.55 - 3.72
Peaches, frozen 3.28-3.35
I'm sure these values aren't absolute, so I think next time I make jam, I'll
go ahead and add a little citric acid. We add it to our salsa when we can,
to increase acidity for safety reasons. Based upon what you said about
lemon juice intensifying flavor, I wonder if citric acid would do the same
thing?
Mark
KS
_______________________________________________
nafex mailing list nafex@lists.ibiblio.org
Reproduction of list messages or archives is not allowed.
This includes distribution on other email lists or reproduction on web sites.
Permission to reproduce is NEVER granted, so don't claim you have permission!
**YOU MUST BE SUBSCRIBED TO POST!**
Posts from email addresses that are not subscribed are discarded.
No exceptions. ----
To subscribe or unsubscribe, go to the bottom of this page (also can be used
to change other email options):
http://lists.ibiblio.org/mailman/listinfo/nafex
File attachments are NOT stripped by this list.
TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
Please do not send binary files.
Use plain text ONLY in emails!
NAFEX web site: http://www.nafex.org/
Archive powered by MHonArc 2.6.24.