IS WINE SAFE FROM BOTULISM HOW TO

How to Complete the 'Request for OfficialВ Sterilization Process' FormВ (PDFВ 287 KB).

Request for pH ControlВ FormВ (PDFВ 56 KB).

How to Fill out the 'Request for pH Control' FormВ (PDFВ 366 KB).

Cannery License Application FormВ (PDFВ 166 KB).

Procedure for Obtaining a Cannery LicenseВ (PDFВ 151 KB).

Web VersionВ with active hyperlinks (PDFВ 733 KB).

What to Do When - A Timeline:Д¬alifornia Cannery License Program TimelineВ (CAFF, UC Davis, UCANR, WRCEFS) of Public Heath) Associated forms are from CDPH, except where noted below. pH Values of Various FoodsВ (Appendix 1, scroll down on page) (Oklahoma State University Food Technology Fact Sheet) (PDFВ 479 KB)ДЄcidified low-acid foods processed in California must comply with the California Cannery Inspection & Licensing ProgramВ (CA Dept.pH Values of Common Foods and IngredientsВ (Clemson University Extension) (PDFВ 209 KB).You can find the approximate ranges of pH values of common food products in tables posted online, for example: The pH and/or acidity of a food are generally used to determine processing requirements and applicability of specific regulations. Harris, UC Davis Food Sci & Tech)В (PDF 93 KB) To determine if your product is an acidified low-acid foodВ consult the following document:ДЄcidified Low-Acid Food Q&AВ (L. Included in this section are a number of resources addressing this category of foods.ДЄ number of acidic foods are not considered to fall into the acidified low-acid food category. Because there is a risk of botulism if these foods are not properly acidified and processed, there are very specific regulations that pertain to these foods.

These products are commonly called вЂњpicklesвЂќ or вЂњpickled productsвЂќ. Non-acidic products, including most vegetables and fresh meat, can be acidified to produce acidified low-acid foods.

Is wine safe from botulism