List of Low and High Acid Foods For Canning (With Chart)

This article will discuss how food pH is determined and how this is used to decide on an appropriate canning procedure. I will then give advice and guidelines on how to safely can and preserve each food group and explain why this is so important to the lifespan of the food and your health. 

Here is a list of low-acid foods: 

  1. Asian pears 
  2. Figs 
  3. Papayas 
  4. All vegetables 
  5. All meat, including poultry and seafood 
  6. Soups 
  7. Stock 
  8. Dairy products 

Here is a list of high-acid foods: 

  1. Fruits 
  2. Pickles 
  3. Jellies 
  4. Jam 
  5. Salsa and sauces 
  6. Sauerkraut 
  7. Yogurt 
  8. Vinegar 

A Quick Overview Of High and Low-Acid Foods

Below is a comprehensive list of high and low acid foods, along with a few examples of foods that are often considered to border the line between high and low acidity.

High Acid FoodsLow Acid FoodsFoods with Variable pH
Most FruitsAsian pearsTomatoes
PicklesFigsTropical Fruits
Jellies & JamsPapayasDates
Salsa & SaucesVegetables
SauerkrautMeat, Poultry & Seafood
YogurtSoups & Stock
VinegarDairy Products

Important Note: Foods with a variable pH should always be treated as low-acid foods for safety purposes.

Related Article

You may be interested in this article I wrote: How to Choose the Best Fruit to Make Jam or Jelly.

How Is Food pH Determined?

Fresh Fruits and Vegetables at a Farmers Market

The acidity of certain foods is determined by their pH value. In food canning terminology, 4.6 is considered the divide between low and high-acid foods, with anything lower than this considered to be highly acidic. 

Food pH is determined by the concentration of hydrogen. Foods with a lower pH above 4.6 will naturally spur the growth of certain toxins and bacteria, so their canning procedures have to be done differently. 

What Happens if Food Is Not Canned Properly? 

If food is not canned properly according to its pH value, the bacteria naturally present in the food will inevitably multiply. The accumulation of bacteria may result in food poisoning, and the lifespan of the canned contents will be diminished. 

The Type Of Bacteria That Multiplies in Improperly Canned Goods

The bacteria present in most foods is called Clostridium botulinum. These spores multiply rapidly in low temperatures and can cause a type of food poisoning called Botulism. If a canned low-pH food hasn’t gone through the correct canning process, these spores will quickly reproduce, destroying the integrity of the food and making it unsafe to consume. 

What Are the Benefits of Canning?

Canning is an excellent way to preserve edible products for long periods of time. Home-canned goods can last up to 12 months if kept in the correct environment and save you precious preparation time in the future. 

The benefits of canning include prolonged food storage and the use of recyclable metals. Canned goods can be kept in a cool, dry place for a long time and can give you more significant health benefits. 

There are studies to suggest that some nutrients can be intensified after canning, and the concentration of specific vitamins and antioxidants (in tomatoes, for example) can be much higher after the canning process. 

Additionally, although the process of canning can be time-consuming, doing it properly will preserve edible goods perfectly and save you time later on when preparing food. 

Related The 6 Types of Foods That Can Be Canned (And 4 That Cannot).

What Are the Main Canning Procedures?

Water Bath Canning
Water Bath Canning in My Kitchen

Maintaining correct canning procedures is essential to the overall quality of the food you wish to preserve. Improper canning can easily result in illness, so using a tried and tested procedure is important for a good outcome. 

The main canning procedures use either a water bath or a pressure canner. The water bath method is used for products with a low pH level, which is highly acidic, and a pressure canner for products with a high pH level. It is essential to know the acidity of the product for successful canning. 

The Water Bath Method: High Acid Foods

The foods that must be canned using the water bath method include all high-acid foods, such as most fruits, pickles, and yogurt. These require heating only to the boiling point of 100°C (212°F) since this is enough to destroy any bacteria that might be present. 

This method requires the canner to place the prepared jars with their contents into a pot of boiling water, with the water sitting an inch or two (2.5 or 5 cm) above the lids. This method shouldn’t take more than 15 minutes, plus the time it takes to boil the water before the jars go in. 

Once completed, it is advised to set the jars aside to cool down for a few hours to avoid injuries. 

They can then be labeled and stored in a cool, dry place. The water bath method is sufficient to ensure that your preserves will keep for a long time without spoiling.

Related Article: How to Can Tomatoes Using the Water Bath Method | 10 Steps.

The Pressure Canner Method

The pressure canner method requires the use of a pressure regulator, which is necessary to ensure consistent pressure on your canned goods. The success of this method rests upon full internalized pressure for a prescribed number of minutes. 

To use this method, the washed and filled jars are placed into a large pot with a lid. 

The pressure regulator should be attached to the pot at all times. Pressure canning is a longer process than the water bath method and needs to be done correctly to ensure the goods are fully preserved. 

What Type of Jars Are Best for Canning?

Whatever canning method you choose, using the appropriate jars is essential. If you use jars that cannot be made airtight or containers that are not resistant to heat, you will not be able to complete the canning process successfully. 

The type of jar that is best for canning is a mason jar because it has a thick exterior, which makes them resistant to heat. They do not break or crack easily and can be quickly sealed to provide an airtight home for your canned goods. 

These jars on Amazon are a perfect example of appropriate canning containers. Their quick-sealing lids come with an airtight band that prevents air from escaping the jar once it has been canned. 

Do You Have To Cook Food Before Canning?

Food does not usually need to be cooked before the canning process, but if you are not pickling the contents and you want to save time in the future, you can cook it before canning

You do not have to cook food before canning, but it is advisable unless you are pickling the food in the jar. Pickling is a form of preservation using vinegar or a salt solution. However, there should be no harm in canning raw foods as long as you’ve canned them correctly. 

Additionally, the canning process semi-cooks your food, so if you don’t feel like cooking it first, it’ll be fine.

You can also can raw or cooked meats, depending on your preferences. You can complete a canning procedure with raw goods because the airtight container should protect them from the onset of bacterial growth.

Making peach jam on a stove
Jam Cookin’ on My Stove

Home Canning vs. Freezing and Drying

Home canning has numerous advantages over other types of long-term food preservation. It is cost-effective, and if completed correctly, it will preserve the shelf-life of your goods. 

Below is a chart to give you a comparison between canning, freezing, and drying. 

Preservation MethodCostShelf LifeNutrient RetentionEase of Method

Final Thoughts

Low and high-acid foods need to be canned in specific ways to correctly preserve the products’ integrity, taste, and texture. Canning at home safely can be a bit laborious, especially if you are canning low-acid foods, but it’s worth the effort in terms of long-term preservation.

For more, don’t miss How to Make Jelly, Jam, and Preserves: A Complete Beginner’s Guide.

Anne James

Anne James has a wealth of experience in a wide array of interests and is an expert in quilting, cooking, gardening, camping, mixing drinks (bartending), and making jelly. Anne has a professional canning business, has been featured in the local newspaper as well as on the Hershey website, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is. With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass. Amazingly, she doesn’t need to reference many resources due to her vast wealth of experience. She IS the source. Anne wants nothing more than to pass on her extensive knowledge to the next generations, whether that be family or anyone visiting her website, her YouTube channel, or

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