Acidity (pH) of apple varieties – food safety considerations
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February 2, 2024
Extension offices across the state are receiving questions from constituents with concerns about canning apples due to recent data indicating that apples may have a pH above 4.6.
Fruits generally have a pH below 4.6 making them a high-acid food and safe for water-bath canning. Low acid foods (foods with a pH above 4.6) can allow growth of C botulinum bacteria, which is why low acid foods require additional controlling measures when canning, such as by adding an acid or by pressure canning.
The National Center for Home Food preservation acknowledges the pH variation in specific apple varieties and is aware of recent guidance issued regarding potential for pH above 4.6 for apples. The guidance is based on data from apple varieties and indicates that increase in pH is correlated with the age of the apple. However, the study did not indicate the age of the apple as measured from time of harvest and/or whether atmosphere control was used.
Therefore, the National Center for Home Food Preservation from the University of Georgia has released the following statement:
“At this time, our apple recipes and recommendations have not changed. We advise that consumers continue to follow our recipes as published, assuring there’s no additional risk as long as proper canning guidelines are followed.
“In addition to following proper canning guidelines, we advise always using fresh apples for canning. Ensure that the apples are free from any signs of decay or mold. Fresh apples in their natural state are generally more acidic, contributing to the overall safety of the canning process. It is important to note that older apples may naturally have a lower acidity level. As an alternative to canning and storing at room temperature, individuals are encouraged to refrigerate or freeze products made with apples if there is a question of their pH.”
For more information or if you have canning questions, please contact the local OSU Extension Family & Consumer Sciences educator housed at the local OSU Extension office: Woods County – Susan Holliday (580-327-2786), Alfalfa County – Megan Ferrell (580-596-3131), Major and Blaine counties – Dana Baldwin (580-227-3786 for Major County and 580-623-5195 for Blaine).
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