The 240° Myth: Botulism, Heat Resistance, and the Misunderstood Pressure-Only Mandate
Safe Canning Practices
The long-standing belief that foods must reach 240°F to ensure safety in home canning oversimplifies the science of thermal lethality. In this article, we unpack the true role of D-values, Z-values, and F-values in destroying Clostridium botulinum spores, showing how time, temperature, and acidity all interact to ensure safe preservation.…
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