Pressure Canning/Preserving Method

Term	Definition
Pressure Canning/Preserving Method	The fresh preserving method used to heat-processs low-acid foods. Low-acid foods must be processed in a pressure canner in order to destroy potentially harmful bacteria, their spores and the toxins they produce. In practical terms, this can be done at 240F (116C). Because the steam inside the canner is pressurized, its temperature can exceed the boiling point of water (212F/100C). In a weighted-gauge canner at sea level, the temperature will reach 240F (116C) at 10 lbs (68 kPa) of pressure.

Term

Definition

The fresh preserving method used to heat-processs low-acid foods. Low-acid foods must be processed in a pressure canner in order to destroy potentially harmful bacteria, their spores and the toxins they produce. In practical terms, this can be done at 240F (116C). Because the steam inside the canner is pressurized, its temperature can exceed the boiling point of water (212F/100C). In a weighted-gauge canner at sea level, the temperature will reach 240F (116C) at 10 lbs (68 kPa) of pressure.