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.
Related Questions
- See this FAQ for details: Can I use a water-bath canner instead of a pressure canner for low acid foods like mint leaves and greens?
- See this FAQ for details: Can I use a water-bath canner instead of a pressure canner for low acid foods like peas?
- Why can acid foods like fruits be safely processed in a boiling-water canner?
