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pH in Food Production - Home Food Processors and Cottage Food Operators

Measuring pH in food production evaluates a product’s acidity to prevent microbial growth. pH is very important for cottage-food operators who prepare and sell home-canned fruit, vegetables, and pickles, as well as standardized and nonstandardized jams, jellies, fruit butter, and other canned products.

Pages / Length: 3
Publication Date: 01/2024
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Permanent link for this product: https://store.extension.iastate.edu/product/16962