Boiling Water Method

Term	Definition
Boiling Water Method	The fresh preserving method used to process high-acid foods. Heat is transferred to the food product by the boiling water, which completely surrounds the jar and two-piece closure. A temperature of 212F (100C) is reached and must be maintained for the time specified by the recipe. This method is adequate to destroy molds, yeasts and some bacteria, as well as to inactivate enzymes. The boiling water method must not be used to process low-acid foods.

Term

Definition

The fresh preserving method used to process high-acid foods. Heat is transferred to the food product by the boiling water, which completely surrounds the jar and two-piece closure. A temperature of 212F (100C) is reached and must be maintained for the time specified by the recipe. This method is adequate to destroy molds, yeasts and some bacteria, as well as to inactivate enzymes. The boiling water method must not be used to process low-acid foods.