Volume 94 Issue 36 | p. 29
Issue Date: September 12, 2016

Periodic graphics: The chemistry of canning

Chemical educator and Compound Interest blogger Andy Brunning packs in the science involved in preserving your home-grown fruits and veggies
By Andy Brunning
Department: Science & Technology
News Channels: Analytical SCENE, Biological SCENE, Organic SCENE
Keywords: canning, canned goods, acidity, botulinum, citric acid, fruits, vegetables, pH

To download a pdf of this article, visit http://cenm.ag/canning.


To see more of Brunning’s work, go to http://compoundchem.com. To see all of C&EN’s Periodic Graphics, visit http://cenm.ag/periodicgraphics.


This article has been translated into Spanish by Divulgame.org and can be found here.

 
Chemical & Engineering News
ISSN 0009-2347
Copyright © American Chemical Society
Comments
Steve Stewart (Mon Sep 12 14:10:07 EDT 2016)
Are tomatoes considered to be low acid foods?
Andy Brunning (Tue Sep 13 17:30:47 EDT 2016)
They're pretty much on the borderline. I've included them as low acid foods here because they can require addition of acid to be below pH 4.6. An element of safe advice here too – I don't want to go telling people tomatoes are always high acid foods when some varieties may not be!
Steve Stewart (Thu Sep 15 11:45:19 EDT 2016)
Years of pH readings from thousands of tons of processing tomatoes in CA average below 4.6. This information is available from the Processing Tomato Advisory Board, ptab.org. I guess there is the chance for some being above 4.6.
Cody L Custis (Mon Sep 12 14:25:38 EDT 2016)
Interesting to think that the C. Botulinum spores are common (even in soil), but without the proper conditions to germinate, they are harmless.
irenanesic (Wed Sep 21 08:36:37 EDT 2016)
hello,
there are no high-acid and low acid food or anything else.
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