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Canning Chile Pepper Preserving

What is the acid or pH level of hot peppers?

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Home Cooking Canning Chile Pepper Preserving

What is the acid or pH level of hot peppers?

Caralien | | Sep 3, 2009 11:16 AM

I'm (again) considering canning or somehow preserving the hot pepper bounty I have.

It appears that low-acid foods are prone to botulism; peppers (ie jalapenos and habaneros) have more vitamin C than citrus fruits (http://tinyurl.com/n8o64q), and citrus fruits aren't, as far as I understand it, considered low-acid.

If anyone can lead me to a source which actually has the acid or pH level of hot peppers (we're currently growing jalapenos, habaneros, and black pearls), I would really appreciate it.

Thanks!

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