PUBLICATION SP747A
Manufacturing Acidified Foods in Tennessee
If you have questions about this resource, contact your county Extension office.
Summary
Acidified foods are low-acid foods with organic acids or other acidic ingredients added to achieve a pH below 4.6, such as pickles, chow chows, corn relishes, and salsas.
Harvested for You
Based on the subjects and categories of this publication, you may be interested in the following resources.
Craving Convenience: The Hidden Costs of Ultra-processed Foods
Storing Produce for the Short-Term
Canning Homemade Food Items Under the Tennessee Food Freedom Act (TFFA): Water Bath or Pressure Canning?
