THRIVING after the FALL

The Library · Document 73 · FEASTING · Storage and preservation

History of Pressure Canning

Its printed title: The Thermodynamic, Metallurgical, and Historical Paradigms of Thermal Processing: Achieving 240°F for the Safe Preservation of Low-Acid Foods

A history of the pressure canner and the arithmetic behind it, from seventeenth-century steam digesters to the domestic canner. It explains why low-acid food needs the 116 to 121°C it gives, sets out the twelve-log reduction of botulinum spores and the D, z and F values, and tells of Ball's formula of 1923 and of the 1909 USDA advice, which it calls dangerous, to boil jars on three days running. The account is American, with Fahrenheit first, and some of Ball's symbols dropped out in extraction.

Open the PDF 19 pages · 428 KB

Number
73
Book
FEASTING after the FALL
Shelf
Storage and preservation
File
73 History of Pressure Canning.pdf
Pages
19
Works cited
85

Used in

The rows that check it

  • 1 amended
  • 1 marked for safety
  • C5 amended Safety Botulinum spores survive boiling for hours; pH 4.6 line; 116 to 121 °C kills spores; a few millionths of a gram of toxin kills an adult; toxin destroyed by boiling

In the Index

Jars, glass and the canner Safety

Its works cited 85

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 28 journals, universities and public bodies
  • 4 books, archives and patents
  • 7 document-sharing sites
  • 5 encyclopaedias
  • 1 forum, video or social site
  • 3 blogs
  • 2 shops and makers
  • 34 other web pages
  • 1 without an address
Show all 85
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  29. AN ABSTRACT OF THE THESIS OF William Sherman Jensen for the ir.library.oregonstate.edu/downloads/v405sd696
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  39. Stoforos-IFTPS-SA-2020.pdf - Slideshare slideshare.net/slideshow/stoforosiftpssa2020pd…
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