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The pH of vegetable oil can't be measured because vegetable oil doesn't have pH. That means its presence does not effect one way or another the overall pH measurement. In other words, the vegetable oil is not going to raise the pH of the canned tomato product.

However, chances are that the tomato product in question was canned using an industrial version of a pressure canner, which is required for acidic products that have an inherent pH higher than 4.6. Its perfectly safe for tomato products and other inherently acidic ingredients with a pH above 4.6 to be canned as long as they are canned using the pressure method. Otherwise, additional acid has to be added to lower the pH to 4.6 or lower.
 
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