What is the canning temperature for low acid foods?

The canning temperature for low-acid foods is 240°F (115.5°C) for a specific amount of time, depending on the food and size of the jar.

Important Note: Low-acid foods have a pH of 4.6 or higher and need to be processed in a pressure canner to ensure safe canning. This is because regular boiling water bath canning does not reach the high enough temperature needed to kill harmful bacteria that can thrive in low-acid foods.

Here's why pressure canning is crucial for low-acid foods:

* Botulism: This is a deadly foodborne illness caused by Clostridium botulinum bacteria, which can grow in low-acid environments. Pressure canning ensures the temperature reaches a point where this bacteria is destroyed.

* Spoilage: Low-acid foods are more susceptible to spoilage because bacteria and mold can grow more readily. Pressure canning eliminates these microorganisms.

If you're unsure about the canning method for a particular food, always consult a reputable canning guide or recipe book. The National Center for Home Food Preservation (NCHFP) is a great resource for reliable information.