Acidic Foods
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Acidic Foods
Refers to foods that have a pH of 4.6 or lower. Acidic foods include most fruits, pickled vegetables, jams, and jellies.
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Note: Acidic foods, such as tomatoes, can deteriorate the seasoned coating of your pots and pans.
Low-acid foods, such as meats, are heated to 240°-265°F; (116°-129°C;), while acidic foods, such as fruits, are heated to about 212°F; (100°C;). Canning was invented in 1809 by Nicholas Appert.
Aluminum can however react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cuase oxidation of non-anodized aluminum.
Cast-iron can change the taste and color of highly acidic foods, but an iron skillet also adds a bit of iron to the diet, considered beneficial. Cast-iron takes longer to heat up and cool off, making the iron skillet a popular choice for serving food.
Non-reactive: Any cooking material that won't react (by discoloring or changing the taste) with acidic foods. Glass and stainless steel are the most common non-reactive materials.
A non-porous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
Nonsponsoring wholesaler (food industry term): ...
Non-Reactive Pan - A nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
Foil is suitable for wrapping a range of foods to be stored in the fridge, but should not be allowed to come into contact with acidic foods such as rhubarb or lemons.
However, unlike cow's milk, it has a tendency to curdle when mixed with acidic foods. Soy milk is high in protein and iron-rich and it is low in calcium, fat, and sodium. It is also cholesterol free.
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More importantly, a boiling-water bath is adequate with high-acid foods (like fruit jams) to kill the bacteria that causes botulism, which otherwise can thrive in the vacuum of a sealed jelly jar. (Non-acidic foods need to be heated under pressure ...
Non-reactive items include any undamaged non-stick interiors, flameproof glass, stainless steel, enameled iron or steel. Reactive metals are uncoated iron and copper (which can produce toxins when used with highly acidic foods); ...
or wrapping foods before microwaving. Waxed paper doesn't adhere well to food or containers and will let air in and steam out.) OR aluminum foil (Foil insulates food, making it slow to freeze or thaw. Aluminum also reacts with salty or acidic foods, ...
 See also: Cooking, Pan, Kitchen, Produce, Water
  
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