Most of the food is acid anyway, so it&#x27;s not enough to get and acid mixture, it has to be acid enough to kill the spores. And the acidity varies with time, so I&#x27;m not sure how much acidity the initial mixture must have, IAMAFSE.<p>From Wikipedia: <a href="https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;Clostridium_botulinum" rel="nofollow">https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;Clostridium_botulinum</a><p>&gt; [...] <i>type-B strains were isolated from slightly acidic soils (average pH 6.25).</i><p>&gt; <i>C. botulinum is a lipase-positive microorganism that grows between pH of 4.8 and 7.0</i> [...]