The number was read without its qualifier
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The pH was measured too early
The definitions say a finished equilibrium pH, which is the pH after the acid has distributed through the solids.
So the brine was measured instead of the food
A liquid reading taken soon after packing will be more acid than the solids, which makes the product look safer than it is.
And finished was dropped too
The finished product, after whatever process it goes through, rather than the mixture as packed.
The water activity gate was ignored
Both definitions require a water activity greater than 0.85. A food below that is outside both, which is where a dried product sits.
4.6 was read as a quality threshold
It is a boundary between two regulatory parts. Above it is low-acid canned foods under part 113, which is more demanding and is not described here.
The scope was assumed
Part 114 governs commercial processors of acidified foods. A household preserving for itself is not one.
And a household that sells was assumed to be federal
It is governed by state cottage food law, which varies and is what actually decides what may be sold.
The coding requirement was skipped
Each container or product shall be marked with an identifying code permanently visible to the naked eye, carrying establishment, product and year, day and period.
Or satisfied with a date
A date code supplies the when and neither the where nor the what. Three facts are required.
And permanently was read loosely
A sticker that peels and an ink that smears are both marks and neither is permanently visible to the naked eye. On glass the options are narrow.
We supply no coding and no lot number
Which is consistent across this catalog and is named in the compounding property too. The jar is ours and the code is not.
Read the definition, then ask a process authority
The number is quoted here from the text. What to do with it is not a packaging question.