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Why can acid foods like fruits be safely processed in a boiling-water canner?

Yeasts and molds, the most common spoilage organisms associated with acid foods, are easily destroyed at 212 degrees F., the temperature of a boiling-water canner. That is why acid foods can be safely processed using this method. The organism that causes botulism (Clostridium botulinum) cannot survive in acid foods.



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009




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