Home canning has been around for hundreds of years. Fruits and vegetables that are canned in jars with lids need to have the right balance of what in order to keep from fermenting during storage?

Foods must have a pH lower than 4.6 in order to kill the bacteria that exists on all foods. It can multiply in record numbers inside the moist atmosphere of a canning jar. In most cases, either lemon juice or vinegar can be added, but where the flavor would be ruined by those additions the alternative is to do the canning in a pressure cooker to more thoroughly kill the offending bacteria.

Asked by Leni Davenport · Last updated 5 years ago · 1M views · SOURCE