Quick Answers
Why must low acid foods be processed under pressure?
Temperature of boiling water is 212 degrees; at that
temperature it is very difficult to destroy the
Clostridium botulinum spores, even by lengthy
processing. Clostridium botulinum thrives in a low acid
food in a vacuum (without air) and produces a toxin
which can cause botulism. A combination of time and
temperature is recommended which will destroy the
organism and keep the product safe. This necessary
temperature cannot be reached in a boiling water bath;
however, a steam pressure canner can reach temperatures
higher than 212 degrees F.
Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009
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