pH or water-activity test from an accredited lab

Proves a jam, pickle, salsa or other conditional food is lower-risk — usually pH 4.6 or below, or water activity 0.85 or below; an uncooked fresh-tomato salsa needs pH 4.2 or below. Your market manager or Island Health can ask you to prove it; when Island Health requires a test, use a commercial lab. Your own meter is fine while you develop a recipe and for routine quality checks. Re-test when the recipe changes.