What temperature is used in canning?

The temperature used in canning depends on the specific method and the type of food being canned. Here are some general guidelines:

Boiling Water Bath Canning:

* High-acid foods: These foods require a boiling water bath at 212°F (100°C) for a specific amount of time based on the type of food and jar size. Examples include:

* Fruits

* Tomatoes

* Pickles

* Jams and jellies

Pressure Canning:

* Low-acid foods: These foods require pressure canning to reach a temperature of 240°F (116°C), which is necessary to kill harmful bacteria. Examples include:

* Vegetables

* Meat

* Poultry

* Fish

* Beans

* Soups

Important Notes:

* Altitude: Boiling water boils at a lower temperature at higher altitudes, so you may need to adjust processing times.

* Processing Time: The time needed to process food at the correct temperature is critical for safety. It's important to follow specific recipes and guidelines for each type of food.

* Pressure Cooker: Pressure cookers are designed to maintain a specific pressure, which translates to a specific internal temperature. Check the manufacturer's instructions for the correct pressure and temperature settings.

Resources for More Information:

* National Center for Home Food Preservation (NCHFP): https://nchfp.uga.edu/

* Ball Blue Book Guide to Preserving: This book is a comprehensive resource for home canning.

* USDA Complete Guide to Home Canning: This guide provides detailed information on various methods and safety guidelines.

Remember, always prioritize safety when canning. Use accurate thermometers and follow established guidelines to ensure your canned goods are safe to consume.