You are here:
Food Safety Issues/food safety
Advertisement
Question
when making Chow chow ,why is lots vinegar neccessary
Hi Bene Kyles,
Relishes such as Chow chow are a mixture of vegetables that have a pH above 4.6. Foods with a pH above 4.6 must be processed in a pressure canner to make them safe unless they "pickled" with vinegar to bring the pH down below 4.6. Adding a sufficient amount of vinegar to foods pulls the pH down into a range that allows them to be safely preserved by using a hot water bath canner. Without the vinegar it would be impossible to safely make relishes that would be safe to consume.
For research-based and tested relish recipes, I suggest you check out the following website: http://www.uga.edu/nchfp/how/relish.html
Carol
Related Articles
Answers by Expert:
Carol Schlitt
Expertise
I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience
I am a former Extension educator, nutrition, wellness and food safety, having retired August 1, 2010. I am a certified HACCP manager, a food safety instructor for the Illinois Department of Public Health and a 3rd party food safety and OSHA auditor of restaurants.
Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, St. Louis Culinary Society.
Education/Credentials
BS - University of Illinois
MS - Southern Illinois University at Edwardsville
©2012 About.com, a part of The New York Times Company. All rights reserved.