Canning Low Acid and High Acid Foods. What is the difference?

I know for many new preservers the question of what is low acid and what is a high acid food is a common question. High acid foods are commonly preserved with the water bath canning method. This is because they have a high enough Ph acidic level to kill/prevent bacteria. Low acid foods however do NOT and the water bath canning method WILL NOT BE EFFECTIVE to rid the bacteria. This is why a pressure cooker is needed and the pressure cooker canning method is so important with low acid food. Here is a brief Description of Low and High Acid Foods. Before preserving anything please be familiar with what is considered low or high acid foods to ensure proper food safety.