Return to the Harvest Forum | Post a Follow-Up

 o
pH Values of Common Fruits for BWB Processing

Posted by malna NJ 5/6 (My Page) on
Fri, Aug 24, 12 at 18:53

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
<---Cutoff for BWB Processing is pH of 4.6--->
<---Anything below this line (a pH value of more than 4.6) must be acidified (with lemon or lime juice, citric acid, vinegar, etc.) for safe BWB Processing--->
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


Follow-Up Postings:

 o
RE: pH Values of Common Fruits for BWB Processing

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


 o
RE: pH Values of Common Fruits for BWB Processing

  • Posted by malna NJ 5/6 (My Page) on
    Fri, Aug 24, 12 at 19:18

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


 o
RE: pH Values of Common Fruits for BWB Processing

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


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Harvest Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here