pH is a negative logarithm -- what that means is that the lower the numeric pH, the higher acidity, and conversely, the higher the numeric pH, the less acid (or more alkaline) the substance. High acidity, low pH, so the reference to acid foods of pH 4.6 or greater should actually read less, meaning more acidic.
While a fun article to read, I'm a little confused at their acidic nomenclature. I could understand where pH 4.6 is the "magic" number where bacteria wouldn't grow, but I think they have their labels mixed up. Foods with a pH less than 4.6 are more acidic (like lemon juice, vinegar, and other fruits), and foods greater than pH 4.6 are less acidic.
As a young girl growing up I helped my Mother, Grandmother many times - this sustained us through the winter - nothing better than fresh green beans canned. This is a lost art in many families now I think. I also canned when my children were small and we had a garden that we all worked in and got the benefits all year long. Thanks for the info - great tips for those who are not familiar with it. Love it!
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