Food PH Chart for Canning

I was looking for the ph of citric acid to use in the place of 5% vinegar solution for refrigerated chili paste and I found this ph chart of all food.

Foods that are at OR below a pH of 4.6 is the magic number for Hot Water Bath

fresh pack refrigerator pickles on the chart are at 5.10 to 5.40.

Peppers are from about 4.65 to 5.45.

Here is the link.
http://www.foodscience.caes.uga.edu/extension/documents/fdaapproximatephoffoodslacf-phs.pdf

 

I use litmus to test anything I water bath. Just in case you forgot I'm a lunatic...

 

I just can like my mother and grandmother taught me -never used a chart for anything

 

Good for you and I do the same with the things they canned but when trying new things I still try for food safety. That means looking at the tolerance prior to canning. In this case I was looking at a chili paste. I have to do something g with the last of the winter tomatoes as I have sufficient whole tomatoes canned