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Q: Do I need to test the pH on each batch of acidified foods like pickles and salsa?

A: Yes. You need to test and verify that each batch of your acidified food product qualifies as a non-potentially hazardous food with a pH of ≤4.6. Test one jar/batch 24 hours after canning with a pH meter. The pH must be 4.6 or below. Document results.

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