Preservation of commercial ginger ale is usually done by adding a solution of salicylic acid, which has bactericidal and antiseptic properties.
Another method of preservation is to use steam heating.

Canada Dry Ginger ale has an acidic pH of 2.82, due to the relatively high concentration of carbonic acid it contains.
This preserves the product in that foods with pH below 4.6 do not support microorganism growth.
Preservation of commercial ginger ale is usually done by adding a solution of salicylic acid, which has bactericidal and antiseptic properties. Another method of preservation is to use steam heating.
Canada Dry Ginger ale has an acidic pH of 2.82, due to the relatively high concentration of carbonic acid it contains. This preserves the product in that foods with pH below 4.6 do not support microorganism growth.
Ginger ale