pH Values of Common Fruits for BWB Processing

malnaAugust 24, 2012

I saw this comment today on another post "...I thought peaches were low acid..." and thought that perhaps a list of common fruits with relative pH values might be of some help in understanding what you can process in a BWB (boiling water bath) and be safe.

Obviously, using approved recipes takes the guesswork out of it, but sometimes folks like to understand the "Why" factor, too.

This list is by no means comprehensive, and is compiled from a number of different sources (the USDA, various extension services, some trusted canning books). Also, it very much depends on the variety of fruit, so that is one reason for the wide range of values on certain fruits, like apricots. Some of the information has not been updated recently, but it should be a good guide.

High Acid=Low pH Number

Lemon Juice 2.0 - 2.6

Lime Juice 2.0 - 2.4

Lemons 2.0 - 2.4

Limes 2.0 - 2.8

Cranberries 2.3 - 2.7

Vinegar 2.4 - 3.4

Gooseberries 2.8 - 3.1

Grapes 2.8 - 3.8

Plums 2.8 - 4.5

Currants, Red 2.9

Pomegranates 2.93 - 3.10

Grapefruit 3.00 - 3.75

Strawberries 3.00 - 3.90

Rhubarb 3.10 - 3.40

Blueberries 3.12 - 3.33

Quince 3.12 - 3.40

Pineapple 3.20 - 4.00

Cherries 3.20 - 4.10

Raspberries 3.22 - 3.95

Apples 3.30 - 4.00

Table Wine 3.30 - 3.70

Apricots 3.30 - 4.80

Peaches 3.30 - 4.05

Tangerine 3.32 - 4.48

Mangoes 3.40 - 4.63

Pears 3.50 - 4.60

Elderberries 3.60 - 3.80

Oranges 3.69 - 4.34

Tomatillos 3.83

Blackberries 3.85 - 4.50

Nectarines 3.92 - 4.18

Dates 4.14 - 4.88

Tomatoes 4.30 - 4.90

Bananas 4.5 - 5.2

Peppers 4.65 - 5.45

Asian Pears 4.7

Figs 5.05 - 5.98

Watermelon 5.18 - 5.60

Onions 5.30 - 5.85

Melons 5.78 - 6.67

For reference:

Pure Water 7.00

Thank you for reporting this comment. Undo
cannond

This is a nice reference to keep on hand, Malna. Thanks.

Do you happen to know what the ph of green tomato is? Or is that included under the tomatoes you listed?

Deborah

    Bookmark   August 24, 2012 at 7:14PM
Thank you for reporting this comment. Undo
malna

Sorry, Deborah, I haven't found a definitive number for green tomatoes. But I'm still looking for that and lots of other things :-)

    Bookmark   August 24, 2012 at 7:18PM
Thank you for reporting this comment. Undo
readinglady(z8 OR)

I've seen three sources (professional journals and university sites) that list 4.0-4.3 pH for green tomatoes depending upon closeness to maturation.

Carol

    Bookmark   August 24, 2012 at 7:48PM
Sign Up to comment
More Discussions
corn canning compound
I have heard about a compound made by the druggist...
grannyf
What to grind with?
I want to grind up some garlic and some onions to make...
woco
You can't just tell me I can't use half gallon jars....
..... for canning anything but juice, and that I can't...
farmerboybill
Current Botulism cases
The Oregon State Public Health Lab has confirmed that...
Linda_Lou
what i put up 2015
Looks like it's time to start this thread again, so...
misskimmie
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™