pH Testing and Home Canning

We’re all about making sure preserves are both safe and delicious! On this week’s episode of Perfectly Preserved, we discuss the pH level of canning recipes and how to be sure that what you’re making is safe. 

We cover the ins and outs of pH levels in canning, so that you confidently know if you should water bath, steam can, or pressure can a given recipe. You’ll also learn why pH testing strips have limitations in canning and why a pH meter is a better tool. We also discuss why you can always feel good about using a tested recipe without pH testing yourself. 

We hope this episode provides you with all the knowledge you need to understand pH and select a safe canning recipe!

Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to [e-mail]

Helpful episodes:

The Role of Acid in Safe Home Canning

Anna's Cottage Food License Advice for Canners

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Show notes

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Hosted by Master Food Preservers Anna Cash and Jenny Gomes

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Canning Supplies We Recommend

Canning lids (wide mouth)

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