Highly acidic fruits (mostly), from highly acidic to less (but still reasonably) acidic.
- pickles, either fruit or vegetable
- rhubarb
- green gooseberries
- cranberries
- plums
- apricots
- apples
- soft berries
- sour cherries
- peaches
- fermented cabbage
- sweet cherries
- pears
- tomatoes
Strongly acid foods allow molds, yeasts and some dangerous heat-sensitive bacteria to grow, but do not foster growth of heat-resistant bacteria. (See my post on preserving basics.)
Low acid foods, placed in descending order from weakly acidic to alkaline
- okra
- capsicums and chillies
- pumpkins and zucchinis
- carrots
- cabbage
- turnips
- beetroot
- snow and sugar snap peas
- beans
- leaf greens
- potatoes
- asparagus
- cauliflower
- shell beans (nearly neutral)
- corn (neutral)
- meats (alkaline)
- poultry and seafood
- unfermented dairy products
Low acid/alkaline foods can foster growth of dangerous heat resistant and anaerobic bacteria. (See my post on preserving basics.)
Very helpful along with your last post…boy I wish I could take a hands on class with you!
now… ive read from many sources that the chilli itself is alkaline but that the capsicum is acidic…. hence why dairy products which are high alkaline combat the burning from the capsicum
how interesting! Thanks for the insight, Chloe.