Commonly used in home canning to maintain acidity and preserve food.
Citric acid is a naturally occurring acid found in citrus fruits like lemons and limes, and it is commonly used in home canning to help maintain acidity and preserve food.
Its role in preserving food is crucial because it acts as a preservative that prevents the growth of harmful bacteria, molds, and yeasts, which can cause food spoilage.
The acid helps to lower the pH level of food, making it more acidic. This increased acidity inhibits the growth of pathogens that thrive in more neutral or alkaline environments.
By maintaining a lower pH, citric acid also helps to preserve the color, texture, and flavor of fruits and vegetables during the canning process.
In addition to its preservative qualities, citric acid is often used in canning to adjust the acidity of certain foods, especially when canning low-acid foods like vegetables, meats, and poultry.
In these cases, citric acid is added to ensure that the food reaches a safe acidity level that is necessary for preventing botulism, a deadly form of food poisoning caused by the bacteria Clostridium botulinum.
The safe acidity level typically required for home canning is below a pH of 4.6, and citric acid can help achieve that level when needed.
Another important benefit of citric acid in canning is its ability to prevent discoloration in fruits, particularly in apples, pears, and peaches.