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have a pH of 3.4, thus cherries are more acid than pumpkin.
Foods with a pH below 4.6 are classified as “acid,” while foods with a pH between 4/6 and 7.0 are classified as “low-acid.” It might be more appropriate to describe the latter group as “low-in-acid.”
Foods in the “acid” group can be processed by the boiling water bath method. In this method, jars of food are immersed in boiling water. Heat is transferred from the water to the food. Food in jars never gets hotter than the boiling point of water — 212 degrees F — regardless of how many hours the food is processed.
Foods which can be processed in a boiling water bath are fruits, tomatoes, pickles, and jams, including: apples, applesauce, apricots, beets pickled, berries, cherries, cucumbers pickled, fruit juices, peaches, pears, plums, rhubarb, tomatoes and tomato juice.
The following foods are “lowacid” and must be processed in a pressure canner where temperatures above 212 degrees F can be achieved. At five pounds pressure, the temperature inside the canner is 228 degrees F; at ten pounds pressure, 240 degrees F; at 15 pounds pressure, 250 degrees F. asparagus, beans shelled, beans snap, beets, carrots, com, hominy, mushrooms, okra, peas, potatoes, pumpkin, spinach and other greens, squad and sweet potatoes.
It’s not enough to use a pressure canner. Recommended processing methods and times must be sued also to insure that all food in the jar reaches the desired end-point temperature. This may not happen if processing time is cut short or if the food is processed at nine pounds pressure rather than ten. It is a good idea to aim for 11 pounds pressure to compensate for fluctuations.
Salt and Sugar
The amounts of salt and sugar used in canning and freezing do not have a preservative effect. They are use primarily for flavor and may be omitted. Fruits can be canned in water or unsw eetened fruit juices instead of sugar syrup. Juice made from the fruit being canned is best. Blends of unsweetened apple, pineapple, and white grape juice can also be used. Fruits canned without sugar will be softer in texture than those canned with sugar.
Syrups for use in canning and freezing fruits:
10 percent (very light) use 1/2 cup sugar and four cups of water to yield . 4 cups; for 20 percent (light) use 1 cup of sugar and four cups of water to yield 4 1/2 cups; for 30 percent (medium) use 2 cups of sugar and four cups water to yield 5 cups; for 40 percent (heavy) use 3 cups of sugar and four cups water to yield 5 1/2 cups; for 50 percent (very heavy) use 4 3/4 cups sugar and four cups water to yield 6 1/2 cups.
Honey and com syrup can replace sugar in canning and freezing. Remember that honey has a distinctive flavor which will persist in the
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