Food safety is at the heart of the trust your friends, family, and valued customers put in your products. One of the key indicators of whether your pickling process is working as you intend is pH testing to measure the acidity of your finished product.

Although foodborne botulism is rare, it is commonly associated with homemade pickled fruit and vegetable products that have pH levels specifically above 4.6 because these levels create the perfect environment for harmful toxins to grow and when consumed can cause foodborne botulism. The chance of this occurring can be greatly minimized by having the pH of your pickled fruit and vegetable products tested.

If you choose to have your product tested, the results will validate your standardized, personal, or family recipe(s) and verify a finished equilibrium pH of 4.6 or below. Results will be mailed directly to you and will confirm if your recipe is just right or prompt you to make adjustments to assure the safety of your product for your customers.

You can have any of your product(s) tested at the Colorado Department of Public Health and Environment Lab, but it will be at your own expense. Or you can wait until after July 1, 2018 to have a free test for your pickled fruits and vegetables. Email:  CDPHE_LabOrders@state.co.us or call and leave a voicemail at 303-692-3074. Leave your name, phone number, and what you are interested in ordering.