Food Preparation and Preservation Methods

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Food Preparation and Preservation Methods

This is not so much about things like recipes but rather the nitty-gritty of making and preserving food. There is a present generation out there that just assumes everything comes in a package from the grocery store. Most do not have a clue as to how to do canning and food preservation. There will undoubtedly be much starvation in the year or two following Doomsday but there is no need for anyone to starve to death in the third year - if they become organized and perform the tasks of food production and preservation that need to be done.

BREAD - Part One (This is about solving the problem of supplyng what has been one of the main staples in North America) The primary grains in North America have been wheat, corn, rye, oats, rice, and millet but there are many others such as amaranth, barley, flaxseed, quinoa, and spelt. Here are some comparisons of the benefits of some grains. Comparison of grains The first concern will be in getting the grain. It is not a matter of just going out and throwing some seed on the ground. In the olden days even the sower was very much a specialty that the farmers waited to come around from town to town. Preparation of the land, watering, weeding, and protecting the crop from insects and other infestations, and many other tasks are in the specialized domain and expertise of the farmer. I won't try to go there. Hopefully, you will find people with those skills - but they will need your labor. Before the modern day - a very much larger percentage of society's labor went into the production of food. So it will be again - if we are to survive.	BREAD - Part Two Many/most modern day farmers won't know how to grow a crop without chemical fertilizers and pesticides and they won't know how to harvest it without mechanical fuel driven machinery. Some of these problems are addressed elsewhere - but here I have saved you a web page with one idea for harvesting with: The old cradle Once you do get the grain - and there are many steps in that even after it is grown, such as harvesting, threshing, winnowing, storage and so forth - you have then to grind it into flour if you are going to make bread. At Ark Two we have old equipment and mechanical grinders for these tasks. Doing it on a large scale basis for many people can be a challenge. Here are a couple of ideas that I have just downloaded as complete web pages: One Homemade Grain Mill Another Homemade Grain Mill Once you get the flour - you are still a long ways from making bread. There is for one thing - the matter of yeast	BREAD - Part Three I haven't discussed little details like recipes but once you get past that point and are ready to bake you will still need an oven: One Oven Idea Another Oven Idea And Another Oven Idea And Still Another Oven Idea None of these are really good ideas - because you are going to have to workout something like continuous ovens that are not dependent upon good weather conditions outside - if you are going to feed a lot of people. But maybe these ideas will get you started. At Ark Two we have one person who is very enthusiastic about solar and we have a marvelous solar array, but still not the solution for mass bread baking. In years past we have had solutions. One member bought a large local bakery, but unfortunately they have gone on now - and the bakery with them. Twice more we had what appeared to be workable solutions. But none at the moment. Preparation is an on-going matter and this is one of the challenges that we face at the moment.
Eggs Egg Preservation Eggs can also be pickled but here is a method using what is known as water glass or sodium silicate, which is good to have around anyway as it has a lot of uses. Egg Substitutes There may be times when you need an egg - but there are just no eggs. There are othere sources for eggs than chickens - and other uses for chickens than eggs - but those and rabbits are all covered elsewhere.	MILK This is often an essential for infants to survive. Next to finding a wet nurse the solution may be a cow or goat (or a llama or buffalo, etc. - don't limit your imagination.) Here is an article on goats versus cows and one on the subject of a home dairy There are lots of things that one can make out of milk. Yogurt for example. And of course icecream. Easily done in the winter time - but in the summertime ice may be hard to come by. We still have our old hand-crank freezer down in the basement. Salt is needed - but salt is needed for many things - and that is another story	BUTTER To make butter you need a churn. There are many, many different designs. As a boy I watched my grandmother use the vertical churn. In our local museum there are tilted 6ft diameter tables that small dogs walked up to keep turning and churning. Here are some pictures of churns: Churn pictures One Churn pictures Two and some directions on churning: Churning directions One Churning directions Two
CHEESE A natural follow on from having goats - and if you are so lucky - a cow. Cheese is great because it lets radiation decay. Anyway - here are some processes for making cheese. CHEESE_5gal Make-Cheese-at-Home make-cheddar-cheese	Food Drying Jerky This is an old - and relatively easy method of preserving meats. But you need to be careful. Drying Fruits and Vegetables.htm Here is an overview on food drying I have taken off the web from the Viginia Cooperative Extension.	These BASICS on Food Drying - are from the Clemson Extension Overview of Sun, Vine, Dehydrator and other methods Preparing fruits for drying Preparing vegetables for drying Drying Herbs Seeds and Nuts
These BASICS pages on Food Pickling are from the Clemson Extension Basics Remedies For Pickling Problems Dill Pickles and Sauerkraut Pickled Foods (Vegetables) Cumcumbers Peppers Relishes	Flavored Vinegars So many things that I can never get around to. Catsups and Spices and various ways of flavoring. So many things - that our grandparents did that my grandchildren know nothing about. And then there are - but never mind.	Food Jellying Basics of Jelly Making . Jelly and Jams So many things that I could write about - Honey would be one of them. We have twenty-two hives and plans to preserve 6 lines of queens through Doomsday. God willing.
These pages on Preserving Vegetables are from the Clemson Extension Canning Beans, Corn and Peas Preserving Root Vegetables Beets – Carrots – Onions – Sweet Potatoes – White Potatoes Chestnuts Preserving Pumpkin and Winter Squash Preserving Vegetables Asparagus – Broccoli – Mushrooms – Okra – Peppers – Squash – Mixed Vegetables – Soups Preserving Tomatoes Preserving Tomato Sauces and Ketchup Juice – Salsa – Sauces – Tomatoes with Okra Strawberry Basics Apple Basics Corn Basics Cucumber Basics Leafy Green Basics Peach Basics Pepper Basics Pumpkin Basics Sweet Potato Basics Tomato Basics	Processing Elevation Process Adjustments at High Altitudes pH Control pH Control--Why the Concern? phs Approximate pH of Foods and Food products Water Activity of Foods Water activity refers to the availability of water in a food or beverage and represents the amount of water that is available to microorganisms. Pure water has an aw of 1.00 Water Activity Water activity is a critical factor that determines shelf life.. Major Canning Sins Potentially Deadly. The following are TWO very large and very important Resources Food Processing Sanitation.pdf This is a 176 page book Food Processing Technology.pdf This is a 591 page book and what some would consider the 'bible' on the subject.	These pages on Food Handling are from the Clemson Extension Keeping Foods Safe at Home Basics of Safe Food Handling Effects of Temperature on Food The Clean Kitchen Test Safe Handling of Beef Safe Handling of Canned Goods Safe Safe Handling of Cheese Safe Handling of Eggs Safe Handling of Fish Safe Handling of Lamb Safe Handling of Milk and Dairy Products Safe Handling of Pork Safe Handling of Poultry Safe Handling of Sausages and Hot Dogs Safe Handling of Veal Safe Handling of Wild Game Birds Safe Handling of Wild Game Meats
These pages on Food Processing are from the Clemson Extension Preserving Foods Home Canning Equipment Home Freezing Equipment Canning Foods at Home Food Selection and Storage Safe Handling of Seafood Selecting and Storing Fruits and Vegetables Selecting and Storing Cereals and Grains Preparing Food for a Crowd Food Safety for Outdoor Cookouts Food Safety for Community Suppers	How to Cook Turkey Holiday Meats — Not Just Turkey! Cooking Meat Safely Slow Cooker Food Safety Microwave Food Safety Bag Lunch Safety Traveling With Food Safe Picnics	Preserving Game Meats Fresh-Caught Fish Mailing Foods Leftovers Teaching Children About Food Safety Deli and Other Take-Out Foods Food Safety for Travelers Going Abroad Food Safety Tips for Kids Cookware Safety Vacuum Packaging Foods at Home Food Irradiation

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The Importance of pH in Acidified Food Processing

U.S. Food and Drug Administration
Center for Food Safety & Applied Nutrition
1996

pH Control--Why the Concern?

ABOUT THIS BOOKLET

This booklet explains why the food processing employee must be concerned with properly controlling the acidification and determining the pH of foods. It covers these subjects in three sections:

1. "The Importance of pH in Acidified Food Processing" Defines pH in non-technical language, alerts employee to problems of inadequate pH control, and, finally, stresses the key role the employee plays in helping to assure the production of safe, quality foods.
   
2. "Regulatory and Technical Information on Acidified Foods" Summarizes pertinent FDA regulations and information pertaining to the processing of acidified foods.
   
3. "pH Measurement Precautions" Contains a list of specific reminders to consider when taking pH measurements.

The Importance of pH in Acidified Food Processing

You've Read About it in the Papers, You've Seen it on TV
You know the stories to which we are referring. That's right, the ones about companies having to recall their food products.
Some plant have been forced to cease distribution of their acidified foods in interstate commerce because of poor pH control of their acidified products.
What Do these Problems Have to Do with You?
The answer is PLENTY if you work with foods that have to be acidified.
You can, if you are not careful, make the same mistakes as those plants.
If you do, the foods your plant produces will have to be recalled.
What is pH?
The pH of a food is the measure of that product's acidity or alkalinity.
Your taste can recognize major differences in the pH of various foods. An acid product would taste sour. An alkaline product would taste bitter.
This range in flavor is due to what is called the hydrogen ion concentration on the food.
The more hydrogen ions present, the more acid the food and the lower the pH.
If your company processes foods the same as, or similar to those illustrated, extra care must be exercised to maintain their appropriate pH.
Inadequate control of the pH can result in the growth of undesirable bacteria in the product that could be a potential health hazard to an unsuspecting consumer.
You wouldn't want your firm's customer's to eat a toxic product.
What Can You Do?
You must see to it that all of the critical requirements for the manufacture and processing of your firm's foods are followed.

• This means observing:
  
  • Good Manufacturing Practices (food production requirements covering such areas as equipment, sanitation,warehousing, and distribution)
  • Effective Monitoring of Processing Procedures If you are in charge of monitoring the pH of the products you company produces, you must make sure that the foods meet the criteria specified in the scheduled process. This is of vital importance in helping your plant produce safe, toxin-free products.

Regulatory & Technical Information About Acidified Foods

Acidified Foods
The Federal Regulation define acidified foods as those low-acid foods which have had their pH reduced to 4.6 or lower by the addition of acids or acid foods. Vinegar or any safe and suitable organic acid or acid food can be used for this purpose.
Acidification
Acidification is one means of preserving food products. In addition tob preventing bacteria growth, acidification helps maintain a desired product quality. Puddings, cucumbers, artichokes, cauliflower, peppers and fish are examples of low-acid foods which are normally acidified.
The addition of an acid or an acid food to such products s a method of preservation which is designed to prevnet bacteria of public health significance from growing. If acidification is not adequately controlled at a pH of 4.6 or below, Clostridium botulinum, a toxin-producing micro-organism, can grow in the food.
Clostridium Botulinum
C. botulinum is almost universally present. It is capable of producing a potent toxin which affects the nervous system. A person who has consumed this toxin will become extremely ill and may even die.
C. botulinum will grow and produce this toxin in foods which are packaged in the absence of oxygen, have a favorable pH and temperature, and contain water and nutrients necessary for its growth. Low-acid canned foods provide this favorable environment.
When a product is acidified to a pH of 4.6 o less, according to the Good Manufacturing Practices, inhibition of the growth of C. botulinum is assured.
Personnel Qualifications
All operating personnel concerned with the acidification of foods must be under the supervision of a person who has attended a school approved by the Commissioner of the Food and Drug Administration. This school will have presented instructions of pH and the critical factors to be considered in the acidification of foods.

pH Measurement Precautions

When you measure the pH of your company's raw materials, in-process goods, or finished products, you should take the following precautions:

• Follow the manufacturer's instruction manual that comes with the pH meter when analyzing a product.
• Standardize the pH meter using a reliable verified buffer solution.
• Follow the accepted procedure for pH measurement.
• Prepare the sample according to prescribed methods.
• Maintain the pH meter in perfect working order.
• Contact your immediate supervisor if you have any questions, unexplained difference, or difficulties in performing the test.

"Your Control of Acidification & pH
Makes the Difference in the Safety of your Company's Product.
This Can Mean your Job, Too!"

Additional Information on Acidified Foods, Low-Acid Canned Foods, and General Food Regulations
Current Good Manufacturing Practice (GMP) in Manufacturing, Processing, Packing or Holding of Human Foods (21 CFR Part 110).
Emergency Permit Controls and Current Good Manufacturing Practices for Acidified Foods and Low-Acid Canned Foods in Hermetically Sealed Containers (21 CFR Parts 108, 113 & 114).
Single copies of these publications are available free of charge from:

Industry Activities Staff (HFS-565)
Food and Drug Administration
200 C Street SW
Washington, DC. 20204

To expedite shipment, please include a self-addressed mailing label.
Establishments engaged in the manufacture of Low-Acid or Acidified Canned Foods (LACF) offered for interstate commerce in the United States are required by 21 CFR Parts 108, 113, and 114 to register their facility with form FDA 2541 and file scheduled processes for their products with forms FDA 2541a , "Food Process Filing for all Methods Except Low-Acid Aseptic", and FDA 2541c, "Process Filing for Low-Acid Aseptic Systems."
The forms and instructions are available by:

WRITING:

LACF Registration Coordinator
FDA/CFSAN HFS-618
200 C St. SW
Washington, DC 20204

TELEPHONING: 202-205-5282 FACSIMILE: 202-205-4758 or 202-205-4128
SENDING AN INTERNET REQUEST: lacf@cfsan.fda.gov

ORDER SHEET
(Please type or print clearly) Please forward the following forms and/or publications:
___ea. FDA 2541. Food Canning Establishment Registration
___ea. FDA 2541a, "Food Process Filing for all Methods Except Low-Acid Aseptic"
___ea. FDA 2541c, "Process Filing for Low-Acid Aseptic Systems"
___ea. "Instruction for Establishment registration and process filing for acidified and low-acid Canned Foods"
___ea. "Aseptic Packaging Systems Supplement to Instructions for Establishment Registration and Process Filing for Acidification and Low-Acid Canned Foods"
___ea. "Instructions for Estabblishment Registration, Thermal Process Filing, and Good Manufacturing Practices for Low-acid Canned and Acidified Foods". Title 21 CFR Parts 108, 113, and 114.

NAME
------------------------------------------------------------------------ FIRM
------------------------------------------------------------------------
ADDRESS
------------------------------------------------------------------------ ------------------------------------------------------------------------ ------------------------------------------------------------------------
TELEPHONE (optional) (___)____________EXT._____

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Acidified and Low-Acid Canned Food

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Foods Home   |   FDA Home   |   Search/Subject Index   |   Disclaimers & Privacy Policy   |   Accessibility/Help Hypertext updated by dms 2001-NOV-12

Water Activity of Foods Water activity refers to the availability of water in a food or beverage and represents the amount of water that is available to microorganisms. Pure water has an aw of 1.00. Most microorganisms grow well at 0.91 to 0.99. Clostridium botulinum will grow and produce deadly botulism toxin if the pH is above 4.6 and the water activity is above 0.85. aw Microorganisms grow at this aw and above Food examples 0.95 Pseudomonas, Escherichia, Proteus, Shigella, Klebsiella, Bacillus, Clostridium perfringens, some yeasts Highly perishable foods (fresh and canned fruits, vegetables, meat, fish), milk, cooked sausages, breads, foods with up to 4 oz sucrose or 7% NaCl 0.91 Salmonella, Vibrio parabaemolyticus, C. botulinum, Lactobacillus, some molds Some cheese (Cheddar, Swiss, Provolone), cured meat, fruit juice concentrates with 55% sucrose or 12% NaCl 0.87 Many yeasts, Candida, Torulopsis, Hansenula micrococcus Fermented sausage, sponge cakes, dry cheese, margarine, foods with 65% sucrose or 15% NaCl 0.80 Most molds, most Saccharomyces spp., Debaryomyces, Staphylococcus aureus Most fruit juice concentrates, condensed milk, syrup, flour, high-sugar cakes, pulses containing 15-17% moisture 0.75 Most halophilic bacteria, Mycotoxigenic aspergilli Jam, marmalade, glace fruits, marzipan, marshmallows 0.65 Xerophilic molds, Saccharomyces bisporus Rolled oats with 10% moisture, jelly, molasses, nuts 0.60 Osmophilic yeasts, few molds Dried fruits with 15-20% moisture, caramel, toffee, honey 0.50 No microbial proliferation Noodles with 12% moisture, spices with 10% moisture 0.40 Whole egg powder with 5% moisture 0.30 Cookies, crackers, bread crusts with 3-5% moisture 0.03 Whole milk powder with 2-3% moisture, dehydrated soups

Source:Water Activity of Some Foods and Susceptibility to Spoilage by Microorganisms Adapted from Beuchat (1981).

FDA Home Page | CFSAN Home | Search/Subject Index | Q & A | Help

October 2003

Approximate pH of Foods and Food products

The pH and/or acidity of a food are generally used to determine processing requirements and the applicability of GMP regulations for regulatory purposes. Methods and conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers.
To assist readers in determining the product pH levels, the approximate ranges of pH values are compiled below. Considerable variation exists between varieties, condition of growing and processing methods, etc. Data is presented for the edible portion of foods in their normal and natural state, unless otherwise designated. We solicit your input to this matter. This list will be updated when new information is available. Please contact the LACF Coordinator by phone at 301-436-2411 or email to lacf@cfsan.fda.gov.

Item	Approximate pH
Abalone	6.10 - 6.50
Abalone mushroom	5.00 -
Ackees	5.50
Aloe vera	6.10
Aloe Juice	6.00 - 6.80
Anchovies	6.50
Anchovies, stuffed w/capers, in olive oil	5.58
Antipesto	5.60 -
Apple, baked with sugar	3.20 - 3.55
Apple, eating	3.30 - 4.00
Apples
Delicious	3.90
Golden Delicious	3.60
Jonathan	3.33
McIntosh	3.34
Juice	3.35 - 4.00
Sauce	3.10 - 3.60
Winesap	3.47
Apricots	3.30 - 4.80
Canned	3.40 - 3.78
Dried, stewed	3.30 - 3.51
Nectar	3.78
Pureed,	3.42 - 3.83
Strained	3.72 - 3.95
Arrowroot Crackers	6.63 - 6.80
Arrowroot Cruel	6.37 - 6.87
Artichokes	5.50 - 6.00
Artichokes, canned, acidified	4.30 - 4.60
Artichokes, French, cooked	5.60 - 6.00
Artichokes, Jerusalem, cooked	5.93 - 6.00
Asparagus	6.00 - 6.70
Buds	6.70
Stalks	6.10
Asparagus, cooked	6.03 - 6.16
Asparagus, canned	5.00 - 6.00
Asparagus, frozen, cooked	6.35 - 6.48
Asparagus, green, canned	5.20 - 5.32
Asparagus, strained	4.80 - 5.09
Avocados	6.27 - 6.58
Baby corn	5.20 -
Baby Food Soup, unstrained	5.95 - 6.05
Bamboo Shoots +	5.10 - 6.20
Bamboo Shoots, preserved	3.50 - 4.60
Bananas	4.50 - 5.20
Bananas, red	4.58 - 4.75
Banana, yellow	5.00 - 5.29
Barley, cooked	5.19 - 5.32
Basil pesto	4.90
Bass, sea, broiled	6.58 - 6.78
Bass, striped, broiled	6.50 - 6.70
Beans	5.60 - 6.50
Black	5.78 - 6.02
Boston style	5.05 - 5.42
Kidney	5.40 - 6.00
Lima	6.50
Soy	6.00 - 6.60
String	5.60
Wax	5.30 - 5.70
Beans, pork & tomato sauce, canned	5.10 - 5.80
Beans, refried	5.90
Beans, vegetarian, tomato sauce, canned	5.32
Beets	5.30 - 6.60
Beets, cooked	5.23 - 6.50
Beets, canned, acidified	4.30 - 4.60
Beets, canned	4.90 - 5.80
Beets, chopped	5.32 - 5.56
Beets, strained	5.32 - 5.56
Bird's nest soup	7.20 - 7.60
Blackberries, Washington	3.85 - 4.50
Blueberries, Maine	3.12 - 3.33
Blueberries, frozen	3.11 - 3.22
Bluefish, Boston, filet, broiled	6.09 - 6.50
Bran
Flakes	5.45 - 5.67
All Bran	5.59 - 6.19
Bread, white	5.00 - 6.20
Bread, Boston, brown	6.53
Bread, Cracked wheat	5.43 - 5.50
Bread, pumpernickel	5.40 -
Bread, Rye	5.20 - 5.90
Bread, whole wheat	5.47 - 5.85
Breadfruit, cooked	5.33
Broccoli, cooked	6.30 - 6.52
Broccoli, frozen, cooked	6.30 - 6.85
Broccoli, canned	5.20 - 6.00
Brussels sprout	6.00 - 6.30
Buttermilk	4.41 - 4.83
Cabbage	5.20 - 6.80
Green	5.50 - 6.75
Red	5.60 - 6.00
Savoy	6.30
White	6.20
Cactus	4.70
Calamary (Squid)	5.80
Cantaloupe	6.13 - 6.58
Capers	6.00
Carp	6.00
Carrots	5.88 - 6.40
Carrots, canned	5.18 - 5.22
Carrots, chopped	5.30 - 5.56
Carrots, cooked	5.58 - 6.03
Carrots, pureed	4.55 - 5.80
Carrots, strained	5.10 - 5.10
Cauliflower	5.60
Cauliflower, cooked	6.45 - 6.80
Caviar, American	5.70 - 6.00
Celery	5.70 - 6.00
Celery, cooked	5.37 - 5.92
Celery Knob, cooked	5.71 - 5.85
Cereal, strained	6.44 - 6.45
Chayote (mirliton), cooked	6.00 - 6.30
Cheese, American, mild	4.98
Cheese, Camembert	7.44
Cheese, Cheddar	5.90
Cheese, Cottage	4.75 - 5.02
Cheese, Cream, Philadelphia	4.10 - 4.79
Cheese Dip	5.80
Cheese, Edem	5.40
Cheese, Old English	6.15
Cheese, Roquefort	5.10 - 5.98
Cheese, Parmesan	5.20 - 5.30
Cheese, Snippy	5.18 - 5.2l
Cheese, Stilton	5.70
Cheese, Swiss Gruyere	5.68 - 6.62
Cherries, California	4.01 - 4.54
Cherries, frozen	3.32 - 3.37
Cherries, black, canned	3.82 - 3.93
Cherries, Maraschino	3.47 - 3.52
Cherries, red, Water pack	3.25 - 3.82
Cherries, Royal Ann	3.80 - 3.83
Chicory	5.90 - 6.05
Chili Sauce, acidified	2.77 - 3.70
Chives	5.20 - 6.31
Clams	6.00 - 7.10
Clam Chowder, New England	6.40
Coconut, fresh	5.50 - 7.80
Coconut milk	6.10 - 7.00
Coconut preserves	3.80 - 7.00
Codfish, boiled	5.30 - 6.10
Cod liver	6.20
Conch	7.52 - 8.40
Congee	6.40
Corn	5.90 - 7.30
Corn, canned	5.90 - 6.50
Corn Flakes	4.90 - 5.38
Corn, frozen, cooked	7.33 - 7.68
Corn, Golden Bantam, cooked on cob	6.22 - 7.04
Crab meat	6.50 - 7.00
Crabapple Jelly, corn	2.93 - 3.02
Cranberry Juice, canned	2.30 - 2.52
Crabmeat, cooked	6.62 - 6.98
Cream, 20 per cent	6.50 - 6.68
Cream, 40 per cent	6.44 - 6.80
Cream of Asparagus	6.10
Cream of Coconut, canned	5.51 - 5.87
Cream of Potato soup	6.00
Cream of Wheat, cooked	6.06 - 6.16
Chrysanthemum drink	6.50
Cucumbers	5.12 - 5.78
Cucumbers, Dill pickles	3.20 - 3.70
Cucumbers, pickled	4.20 - 4.60
Curry sauce	6.00
Curry Paste,acidified	4.60 - 4.80
Cuttlefish	6.30
Dates, canned	6.20 - 6.40
Dates, Dromedary	4.14 - 4.88
Dungeness Crab Meat
Eggplant	5.50 - 6.50
Eggs, new-laid, whole	6.58
White	7.96
Yolk	6.10
Eell	6.20
Escarolle	5.70 - 6.00
Enchalada sauce	4.40 - 4.70
Fennel (Anise)	5.48 - 5.88
Fennel, cooked	5.80 - 6.02
Figs, Calamyrna	5.05 - 5.98
Figs, canned	4.92 - 5.00
Flounder, boiled	6.10 - 6.90
Flounder, fi1et, broiled	6.39 - 6.89
Four bean salad	5.60
Fruit cocktail	3.60 - 4.00
Garlic	5.80
Gelatin Dessert	2.60
Gelatin, plain jell	6.08
Gherkin
Ginger	5.60 - 5.90
Ginseng , Korean drink	6.00 - 6.50
Gooseberries	2.80 - 3.10
Graham Crackers	7.10 - 7.92
Grapes, canned	3.50 - 4.50
Grapes, Concord	2.80 - 3.00
Grapes, Lady Finger	3.51 - 3.58
Grapes, Malaga	3.71 - 3.78
Grapes, Niagara	2.80 - 3.27
Grapes, Ribier	3.70 - 3.80
Grapes, Seedless	2.90 - 3.82
Grapes, Tokyo	3.50 - 3.84
Grapefruit	3.00 - 3.75
Grapefruit, canned	3.08 - 3.32
Grapefruit Juice, canned	2.90 - 3.25
Grass jelly	5.80 - 7.20
Greens, Mixed, chopped	5.05 - 5.22
Greens, Mixed, strained	5.22 - 5.30
Grenadine Syrup	2.31
Guava nectar	5.50
Guava, canned	3.37 - 4. 10
Guava Jelly	3.73
Haddock, Filet, broiled	6.17 - 6.82
Hearts of Palm	5.70
Herring	6.10
Hominy, cooked	6.00 - 7.50
Honey	3.70 - 4.20
Honey Aloe	4.70
Horseradish, freshly ground	5.35
Huckleberries, cooked with sugar	3.38 - 3.43
Jackfruit	4.80 - 6.80
Jam, fruit	3.50 - 4.50
Jellies, fruit	3.00 - 3.50
Jujube	5.20 -
Junket type Dessert:
Raspberry	6.27
Vanilla	6.49
Kale, cooked	6.36 - 6.80
Ketchup	3.89 - 3.92
Kippered, Herring, Marshall	5.75 - 6.20
Herring, Pickled	4.50 - 5.00
Kelp	6.30
Kumquat, Florida	3.64 - 4.25
Leeks	5.50 - 6.17
Leeks, cooked	5.49 - 6.10
Lemon Juice	2.00 - 2.60
Lentils, cooked	6.30 - 6.83
Lentil Soup	5.80
Lettuce	5.80 - 6.15
Lettuce, Boston	5.89 - 6.05
Lettuce, Iceberg	5.70 - 6.13
Lime Juice	2.00 - 2.35
Lime	2.00 - 2.80
Lobster bisque	6.90 -
Lobster soup	5.70
Lobster, cooked	7.10 - 7.43
Loganberries	2.70 - 3.50
Loquat (May be acidified to pH 3.8)	5.10
Lotus Root	6.90 -
Lychee	4.70 - 5.01
Macaroni, cooked	5.10 - 6.41
Mackerel, King, boiled	6.26 - 6.50
Mackerel, Spanish, broiled	6.07 - 6.36
Mackerel, canned	5.90 - 6.40
Mangoes, ripe	3.40 - 4.80
Mangoes, green	5.80 - 6.00
Mangostine ?	4.50 -5.00
Maple syrup	5.15
Maple syrup, light (Acidified)	4.60
Matzos	5.70
Mayhaw (a variety of strawberry)	3.27 - 3.86
Melba Toast	5.08 - 5.30
Melon, Casaba	5.78 - 6.00
Melons, Honey dew	6.00 - 6.67
Melons, Persian	5.90 - 6.38
Milk, cow	6.40 - 6.80
Milk, Acidophilus	4.09 - 4.25
Milk, condensed	6.33
Milk, evaporated	5.90 - 6.30
Milk, Goat's	6.48
Milk, peptonized	7.10
Milk, Sour, fine curd	4.70 - 5.65
Milkfish	5.30
Mint Jelly	3.01
Molasses	4.90 - 5.40
Muscadine (A variety of grape)	3.20 - 3.40
Mushrooms	6.00 - 6.70
Mushrooms, cooked	6.00 - 6.22
Mushroom Soup, Cream of, canned	5.95 - 6.40
Mussels	6.00 - 6.85
Mustard	3.55 - 6.00
Nata De Coco	5.00
Nectarines	3.92 - 4.18
Noodles, boiled	6.08 - 6.50
Oatmeal, cooked	6.20 - 6.60
Octopus	6.00 - 6.50
Okra, cooked	5.50 - 6.60
Olives, black	6.00 - 7.00
Olives, green, fermented	3.60 - 4.60
Olives, ripe	6.00 -7.50
Onions, pickled	3.70 - 4.60
Onions, red	5.30 - 5.80
Onion white	5.37 - 5.85
Onions, yellow	5.32 - 5.60
Oranges, Florida	3.69 - 4.34
Oranges, Florida "color added"	3.60 - 3.90
Orange Juice, California	3.30 - 4.19
Orange, Juice Florida	3.30 - 4.15
Orange, Marmalade	3.00 - 3.33
Oysters	5.68 - 6.17
Oyster, smoked	6.00
Oyster mushrooms	5.00 - 6.00
Palm, heart of	6.70
Papaya	5.20 - 6.00
Papaya Marmalade	3.53 - 4.00
Parsley	5.70 - 6.00
Parsnip	5.30 - 5.70
Parsnips, cooked	5.45 - 5.65
Pate	5.90
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
Peanut Butter	6.28
Peanut Soup	7.5
Pears, Bartlett	3.50 - 4.60
Pears, canned	4.00 - 4.07
Pears, Sickle cooked w/sugar	4.04 - 4.21
Pear Nectar	4.03
Peas, canned	5.70 - 6.00
Peas, Chick, Garbanzo	6.48 - 6.80
Peas, cooked	6.22 - 6.88
Peas, dried (split green), cooked	6.45 - 6.80
Peas, dried (split yellow), cooked	6.43 - 6.62
Peas, frozen, cooked	6.40 - 6.70
Peas, pureed	4.90 - 5.85
Pea Soup, Cream of, Canned	5.70
Peas, strained	5.91 - 6.12
Peppers	4.65 - 5.45
Peppers, green	5.20 - 5.93
Persimmons	4.42 - 4.70
Pickles, fresh pack	5.10 - 5.40
Pimiento	4.40 - 4.90
Pimento, canned, acidified	4.40 - 4.60
Pineapple	3.20 - 4.00
Pineapple, canned	3.35 - 4.10
Pineapple Juice, canned	3.30 - 3.60
Plum Nectar	3.45
Plums, Blue	2.80 - 3.40
Plums, Damson	2.90 - 3.10
Plums, Frozen	3.22 - 3.42
Plums, Green Gage	3.60 - 4.30
Plums, Green Gage, canned	3.22 - 3.32
Plums, Red	3.60 - 4.30
Plums, spiced	3.64
Plums, Yellow	3.90 - 4.45
Pollack, filet, broiled	6.72 - 6.82
Pomegranate	2.93 - 3.20
Porgy, broiled	6.40 - 6.49
Pork & Beans, rts.	5.70
Potatoes	5.40 - 5.90
Mashed	5.10
Prunes, dried, stewed	3.63 - 3.92
Sweet	5.30 - 5.60
Tubers	5.70
Potato Soup	5.90
Prune Juice	3.95 - 3.97
Prune, pureed	3.60 - 4.30
Prune, strained	3.58 - 3.83
Puffed Rice	6.27 - 6.40
Puffed Wheat	5.26 - 5.77
Pumpkin	4.90 - 5.50
Quince, fresh, stewed	3.12 - 3.40
Quince Jelly	3.70
Radishes, red	5.85 - 6.05
Radishes, white	5.52 - 5.69
Raisins, seedless	3.80 - 4.10
Rambutan (Thailand)	4.90
Raspberries	3.22 - 3.95
Raspberries, frozen	3.18 - 3.26
Raspberries, New Jersey	3.50 - 3.82
Raspberry Jam	2.87 - 3.17
Razor Clams	6.20
Razor shell (sea asparagus)	6.00
Rattan, Thailand	5.20 -
Red Ginseng	5.50
Red Pepper Relish	3.10 - 3.62
Rhubarb, California, stewed	3.20 - 3.34
Rhubarb	3.10 - 3.40
Canned	3.40
Rice (all cooked)
Brown	6.20 - 6.80
Krispies	5.40 - 5.73
White	6.00 - 6.70
Wild	6.00 - 6.50
Rolls, white	5.46 - 5.52
Romaine	5.78 - 6.06
Salmon, fresh, boiled	5.85 - 6.50
Salmon, fresh, broiled	5.36 - 6.40
Salmon, Red Alaska, canned	6.07 - 6.16
Salsa
Sardines	5.70 - 6.60
Sardine, Portuguese, in olive oil	5.42 - 5.93
Satay sauce	5.00
Sauce, Enchilada	5.50 -
Sauce, Fish	4.93 - 5.02
Sauce, Shrimp	7.01 - 7.27
Sauerkraut	3.30 - 3.60
Scallion	6.20 -
Scallop	6.00
Scotch Broth.	5.92
Sea Snail (Top shell)	6.00
Shad Roe, sauted	5.70 - 5.90
Shallots, cooked	5.30 - 5.70
Sherbet, raspberry	3.69
Sherry-wine	3.37
Shredded Ralston	5.32 - 5.60
Shredded Wheat	6.05 - 6.49
Shrimp	6.50 - 7.00
Shrimp Paste	5.00 - 6.77
Smelts, Sauted	6.67 - 6.90
Soda Crackers	5.65 - 7.32
Soup
Broccoli Cheese Suop, condensed	5.60 -
Chicken Broth, rts.	5.80
Corn Soup, condensed	6.80
Cream of celery Saoup, condensed	6.20 -
Cream of Mushroom, condensed	6.00 - 6.20
Cream style corn, condensed	5.70 - 5.80
Cream of Potato soup, condensed	5.80 -
Cream of shrimp soup, condensed	5.80
Minestronen condensed	5.40
New England Clam Chowder,condensed	6.00-
Oyster Stew, condensed	6.30 -
Tomato Rice Soup, condensed	5.50 -
Soy infant formula	6.60 - 7.00
Soy Sauce	4.40 - 5.40
Soy bean curd (tofu)	7.20
Soybean milk	7.00
Spaghetti, cooked	5.97 - 6.40
Spinach	5.50 - 6.80
Spinach, chopped	5.38 - 5.52
Spinach, cooked	6.60 - 7.18
Spinach, frozen, cooked	6.30 - 6.52
Spinach, pureed	5.50 - 6.22
Spinach, strained	5.63 - 5.79
Squash, acorn, cooked	5.18 - 6.49
Squash, Kubbard, cooked	6.00 - 6.20
Squash, white, cooked	5.52 - 5.80
Squash, yellow, cooked	5.79 - 6.00
Squid	6.00 - 6.50
Sturgeon	6.20
Strawberries	3.00 - 3.90
Strawberries, California	3.32 - 3.50
Strawberries, frozen	3.21 - 3.32
Strawberry Jam	3.00 - 3.40
Straw mushroom	4.90
Sweet Potatoes	5.30 - 5.60
Swiss Chard, cooked	6.17 - 6.78
Tamarind	3.00 -
Tangerine	3.32 - 4.48
Taro syrup	4.50
Tea	7.20
Three-Bean Salad	5.40
Tofu (soybean Curd)	7.20
Tomatillo (resembling Cherry tomatoes)	3.83
Tomatoes	4.30 - 4.90
Tomatoes, canned	3.50 - 4.70
Tomatoes, Juice	4.10 - 4.60
Tomatoes, Paste	3.50 - 4.70
Tomatoes, Puree	4.30 - 4.47
Tomatoes, Strained	4.32 - 4.58
Tomatoes, Wine ripened	4.42 - 4.65
Tomato Soup, Cream of, canned	4.62
Trout, Sea, sauted	6.20 - 6.33
Truffle	5.30 - 6.50
Tuna Fish, canned	5.90 - 6.20
Turnips	5.29 - 5.90
Turnip, greens, cooked	5.40 - 6.20
Turnip, white, cooked	5.76 - 5.85
Turnip, yellow, cooked	5.57 - 5.82
Vegetable Juice	3.90 - 4.30
Vegetable soup, canned	5.16
Vegetable soup, chopped	4.98 - 5.02
Vegetable soup, strained	4.99 - 5.00
Vermicelli, cooked	5.80 - 6.50
Vinegar	2.40 - 3.40
Vinegar, cider	3.10
Walnuts, English	5.42
Wax gourd drink	7.20
Water Chestnut	6.00 - 6.20
Watercress	5.88 - 6.18
Watermelon	5.18 - 5.60
Wheat Krispice	4.99 - 5.62
Wheatnena	5.85 - 6.08
Wheaties	5.00 - 5.12
Worcestershire sauce	3.63 - 4.00
Yams, cooked	5.50 - 6.81
Yeast	5.65
Yangsberries, frozen	3.00 - 3.70
Zucchini, cooked	5.69 - 6.10
Zwiebach	4.84 - 4.94

References:

1. Anon. 1962. pH values of food products. Food Eng. 34(3): 98-99.
2. Bridges, M. A., and Mattice, M.R. 1939. Over two thousand estimations of the pH of representative foods, American J. Digestive Diseases, 9:440-449.
3. Warren L. Landry and et al. 1995. Examination of canned foods. FDA Bacteriological Analytical Manual, 8th Ed. Chapter 21, Table 11, AOAC International, Gaithersburg, MD 20877
4. Grahn M.A. 1984. Acidified and low acid foods from Southeast Asia. FDA-LIB

Acidified and Low-Acid Canned Foods

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Hypertext updated by cjm/ear March 24, 2004