Quick Answers
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
 |
Site Administrator: |
|
|
|
