Vegetable juices are sometimes acidified with organic or mineral acids to reduce the pH, so that a milder heat treatment (pasteurisation) is then possible. Some low acidity juices are blended with high acid juices such as tomato, rhubarb, citrus, pineapple or sauerkraut, so that they are acidic enough to only require pasteurisation. Some vegetables may be blanched prior to acidifying and...