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Steam Pressure Canners -- Why you need them |
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Molds and Yeasts
Molds are fungi that grow as silken threads and appear as fuzz on food. Some
molds can produce mycotoxins that are harmful to eat. Molds thrive on the
acids that are protection against bacteria. Yeasts, which are also fungi, cause
food to ferment, making it unfit to eat. Fortunately, the acid in foods protects
us against the growth of bacteria; however, molds and yeasts are ever present.
Molds and yeasts are easily destroyed at temperatures between 140 degrees F and
190 degrees F. Boiling-water processing heats foods to 212 degrees F, more than
enough to destroy the molds and yeasts without destroying the quality of
the product.
Bacteria Bacteria are not easily destroyed. Certain bacteria actually thrive at temperatures that destroy molds and yeasts. Salmonella is destroyed when held at 140 degrees F. Staphylococcus and aureus, or "staph," is destroyed if food is kept above 140 degrees F. Staph bacteria produce a toxin that must be destroyed by heating the product to 240 degrees F for the time specified by a tested home canning recipe. Enzymes Enzymes are present in all living things. They promote the normal organic changes necessary to the life cycle. Their action can cause food to change flavor, texture and color, making it unappetizing. Enzymes, like molds and yeasts, are easily inactivated by heat at temperatures beginning at 140 degrees F. Enzymes are inactivated by the boiling-water process. |
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| Botulism Botulism is a food poisoning caused by the bacterium Clostridum botulinum. This bacteria is also readily destroyed by boiling; however, the toxin producing spores cannot readily be destroyed at 212 degrees F. Furthermore, the botulism-causing bacteria thrives on low acids in the absence of air in moist environments -- exactly the conditions inside a jar of canned vegetables, meats and other low acid foods. Because of bacteria spores and the toxins they produce, low-acid foods must be processed at 240 degrees F, which is hotter than the boiling point of water. This can be accomplished only with a steam-pressure canner. | |||
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