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About Carol Schlitt
Expertise
I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).

Experience
I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.

Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

You are here: Experts > Parenting/Family > Protecting your Home and Family > Food Safety Issues > food safety

Food Safety Issues - food safety

Expert: Carol Schlitt - 11/14/2009

Question
when making Chow chow ,why is lots vinegar neccessary

Answer
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

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