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Low Acid foods contain very little natural acid. They will have a pH of 4.6 or higher. Vegetables, meats, dried beans and all soups are low acid foods. These will need to be preserved using a pressure canner.

High Acid foods contain enough acid to have a pH level of 4.6 or lower. All fruits and fruit products, jams, jellies, and fruit spreads such as apple butter are included in the high-acid group. These will need to be preserved using a water bath canner.

http://www.simplycanning.com/canning-methods.html

https://www.sciencebuddies.org/science-fair-projects/project_ideas/Chem_AcidsBasespHScale.shtml

pH Value H+ Concentration
Relative to Pure Water Example

0 10 000 000 battery acid
1 1 000 000 gastric acid
2 100 000 lemon juice, vinegar
3 10 000 orange juice, soda
4 1 000 tomato juice, acid rain
5 100 black coffee, bananas
6 10 urine, milk
7 1 pure water
8 0.1 sea water, eggs
9 0.01 baking soda
10 0.001 Great Salt Lake, milk of magnesia
11 0.000 1 ammonia solution
12 0.000 01 soapy water
13 0.000 001 bleach, oven cleaner
14 0.000 000 1 liquid drain cleaner
Table 1. The pH Scale: Some Examples


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