Low-Acid Foods  

Introduction

Vegetables, meat and game, poultry, seafood, soups, stews, tomato-vegetable sauces and tomato-meat sauces are all Low Acid Foods. All Low Acid Foods must be "heat processed" in a pressure canner to eliminate the risk of botulism.

The spoilage organism, Clostridium botulinum can be present in any food. It is itself destroyed at boiling temperatures, BUT it has the ability to form hardy spores that can survive the boiling treatment. These spores thrive in a low acid environment without air - i.e. a sealed jar. As they grow these spores give off a deadly toxin.

The growth of Clostridium botulinum spores is prevented when filled jars of low acid foods are "heat processed" at a temperature of 240°F (116°C) for the prescribed time. The only way for a home canner to achieve a 240°F (116°C) temperature is in a pressure canner. (Boiling water canners heat only to 212°F (100°C), the temperature of boiling water.)

Because Clostridium botulinum spores do not grow in the presence of acid, HIGH ACID Foods can be safely processed in a boiling water canner.

Use only current, tested home canning recipes that:

Include the appropriate heat processing method and time for the food and mason jar size.

         Designate head space for the food and jar size.

Come from reputable source that uses the jars and lids that you are using today.