I am still harvesting carrots out of my garden, have filled up a draw in my freezer and now I have moved onto bottling and filling up the pantry. Here's how.
Low Acid Food Preserving:
Many people have been making home preserves such as jams, jellies and pickles; and some of us have been preserving fruits and tomatoes in our kitchens on a regular basis for years. All of these foods have one thing in common; they are high acid foods. By high acid, I mean that that have a pH level above 4.6 on the pH scale.
Our foods have a pH level, which is the measure of how acid or alkaline that food is. The pH level scale runs from 1 to 14 with 1 serving as “very acidic”, 7 being “neutral” and 14 being “very alkaline”.
For example, most fruits are considered high acid foods; which means that they have a pH level of over 4.6.on the scale, covering from 4.6 to 1 on the pH scale with 1 being the highest. Tomatoes also fall into this group, but there are now such a variety of tomatoes on the market, including tomatoes especially grown to be low acid, that extra care must be taken to ensure that the tomatoes used are not too low acid. Continue reading