THRIVING after the FALL

The Library · Document 74 · FEASTING · Storage and preservation

Water-Bath Canning Botulism Safety

Its printed title: Thermodynamic and Microbiological Dynamics of Water-Bath Canning: pH Thresholds, Acidification, and the Mitigation of Clostridium botulinum in High-Acid Foods

Water-bath canning and the line at pH 4.6 that, by its account, decides whether boiling is enough. It explains the strains of botulinum, how spores survive and how acid holds them back, the tomato's borderline acidity, and why meat in a Bolognese sauce sends a jar to the pressure canner. It cites USDA times of 40 minutes for pints of acidified tomatoes and 45 for quarts. The opening repeats doc 73, and many temperatures dropped out in extraction, leaving empty brackets.

Open the PDF 20 pages · 492 KB

Number
74
Book
FEASTING after the FALL
Shelf
Storage and preservation
File
74 Water-Bath Canning Botulism Safety.pdf
Pages
20
Works cited
88

Used in

The rows that check it

  • 1 confirmed
  • 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
  • C23 confirmed USDA 1909 fractional (intermittent) sterilisation advice, later shown unsafe

In the Index

Soil and compost Jars, glass and the canner Safety

Its works cited 88

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

  • 50 journals, universities and public bodies
  • 2 document-sharing sites
  • 1 forum, video or social site
  • 2 blogs
  • 2 shops and makers
  • 30 other web pages
  • 1 without an address
Show all 88
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  4. Guidance on Mitigating the Health Risk Associated with Clostridium canada.ca/en/health-canada/services/food-nutri…
  5. FDA Guidance on Acidified Foods | PDF | Fruit Preserves - Scribd scribd.com/document/134145338/Acidified-Foods-…
  6. Fractional sterilization" or "intermittent processing - Healthy Canning healthycanning.com/fractional-sterilization-in…
  7. Acidifying Tomatoes When Canning nchfp.uga.edu/newsflash/acidifying-tomatoes-wh…
  8. Selten, aber vermeidbar: Fragen und Antworten zum Botulismus - BfR bfr.bund.de/fragen-und-antworten/thema/selten-…
  9. AESAN evaluates the risk of botulism in food - AGROLAB GROUP agrolab.com/en/news/food-news/5458-botulismus-…
  10. Effect of Sporulation Temperature on the Resistance of Clostridium researchgate.net/publication/270826699_Effect_…
  11. Clostridium botulinum - Microbial pathogen data sheet mpi.govt.nz/dmsdocument/11042/direct
  12. Spore forming pathogenic bacteria - European FooD-STA food-sta.eu/system/files/event_attachments/Web…
  13. High‐pressure pasteurization of low‐acid chilled ready‐to‐eat food s3.wp.wsu.edu/uploads/sites/1254/2022/11/372-I…
  14. Inactivation of non-proteolytic Clostridium botulinum type E in ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC6029780/
  15. Bacterial spore heat resistance correlated with water content, wet researchgate.net/publication/16395815_Bacteria…
  16. spore heat resistance: Topics by Science.gov science.gov/topicpages/s/spore+heat+resistance…
  17. Botulismus vermeiden: So geht sicher einkochen! - Wurzelwerk wurzelwerk.net/haltbarmachen/einkochen-einmach…
  18. Botulismus - Symptome, Diagnostik, Therapie - Gelbe Liste gelbe-liste.de/krankheiten/botulismus
  19. Botulismus: Symptome und Vorbeugung - AOK aok.de/pk/magazin/ernaehrung/lebensmittel/botu…
  20. Home Canning and Botulism | Features | CDC medbox.iiab.me/modules/en-cdc/www.cdc.gov/feat…
  21. RKI-Ratgeber - Botulismus rki.de/DE/Aktuelles/Publikationen/RKI-Ratgeber…
  22. Botulismus: selten, aber gefährlich - Apotheken Umschau apotheken-umschau.de/krankheiten-symptome/infe…
  23. Physical Treatments to Control Clostridium botulinum Hazards in Food pmc.ncbi.nlm.nih.gov/articles/PMC10137509/
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  25. Clostridium botulinum can grow and form toxin at pH values lower pubmed.ncbi.nlm.nih.gov/39257/
  26. Interactions and Inhibition of Pathogenic Foodborne Bacteria with researchgate.net/publication/349703727_Interac…
  27. Organic Acids in Food Preservation: Exploring Synergies, Molecular mdpi.com/2071-1050/17/8/3434
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  30. Exploring Organic Acid Preservatives in Cosmetics - COVER tks-hpc.h5mag.com/hpc_today_5_2025/preservativ…
  31. Malic Acid vs Citric Acid: Key Differences, Uses, and How to Choose scimplify.com/blogs/malic-acid-vs-citric-acid
  32. Multifunctional Applications of Lactic Acid Bacteria - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC11640447/
  33. The Rnf Complex of Clostridium ljungdahlii Is a Proton ... - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC3531802/
  34. Organic acids and other chemical treatments for microbial researchgate.net/publication/287312326_Organic…
  35. Food Safety Tips for Home Canning - York Region york.ca/resource/safe-home-canning-factsheet
  36. Noteworthy Changes to USDA Guidelines · Home Canning nal.usda.gov/exhibits/ipd/canning/exhibits/sho…
  37. Canning Tomatoes Safely: A California Home Guide ambitiousharvest.com/learn/canning-preserving-…
  38. Acidifying your home-canned tomatoes - Food Safety - MSU Extension canr.msu.edu/news/acidifying_your_home_canned_…
  39. Sugar and Organic Acid Content Is Dependent on Tomato (Solanum mdpi.com/2311-7524/9/3/313
  40. Relationships among titratable acidity, pH and buffer composition of researchgate.net/publication/230370798_Relatio…
  41. Estimation of certain chemical constituents of fruits of selected academicjournals.org/journal/AJAR/article-full…
  42. RELATIONSHIPS AMONG TITRATABLE ACIDITY, pH AND BUFFER semanticscholar.org/paper/RELATIONSHIPS-AMONG-…
  43. Malic Acid vs. Citric Acid: The Powerhouse Acids in Your Favorite metwarebio.com/malic-acid-vs-citric-acid/
  44. Changes in pH, acids, sugars and other quality parameters during pubmed.ncbi.nlm.nih.gov/21384370/
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  46. Canning Tomato Products To Acidify of Not to Acidify - Clemson HGIC hgic.clemson.edu/canning-tomato-to-acidify/
  47. Safely Preserving Tomatoes – You Asked It! enewsletters.k-state.edu/youaskedit/2023/06/19…
  48. Tomato acidification directions nchfp.uga.edu/how/can/how-do-i-can-tomatoes/to…
  49. Spaghetti Sauce with Meat nchfp.uga.edu/how/can/how-do-i-can-tomatoes/sp…
  50. Canning Spaghetti Sauce with Meat (NCHFP Recipe) creativecanning.com/canning-spaghetti-sauce-wi…
  51. Canning 101: Why You Can't Can Your Family's Tomato Sauce foodinjars.com/blog/canning-101-why-you-cant-c…
  52. The Importance of Food pH in Commercial Canning Operations extension.okstate.edu/fact-sheets/the-importan…
  53. Determination of the buffering capacity of postrigor meat researchgate.net/publication/51781716_Determin…
  54. Clostridium botulinum and shelf life - AHDB ahdb.org.uk/clostridium-botulinum-shelf-life
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  56. DETERMINATION OF THE BUFFERING CAPACITY OF ... - Helda helda.helsinki.fi/bitstreams/b6fdc3d5-9191-4c3…
  57. Buffering Capacity - Karger Publishers karger.com/Article/Pdf/489513
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  62. Evaluation and Development of Analytical Procedures to Assess mdpi.com/2076-2615/14/16/2333
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  64. Canning 101: How to Can Using Weck Jars foodinjars.com/blog/canning-101-how-to-can-usi…
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  68. Canning in Weck Jars: Step-by-Step German Method Guide oldworldpreserves.com/canning-in-weck-jars/
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  70. How to close a weck jar with a rubber seal and clamps - YouTube youtube.com/watch?v=642vOXfej3I
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  72. Altitude Adjustments for Home Canning - SDSU Extension extension.sdstate.edu/altitude-adjustments-hom…
  73. Microbial Inactivation Kinetics and Heat Disinfection basicmedicalkey.com/microbial-inactivation-kin…
  74. Canning 101: On Adjusting for Altitude - Food in Jars foodinjars.com/blog/canning-101-on-adjusting-f…
  75. Adjust for High-Altitude Canning | Ball® Mason Jars ballmasonjars.com/adjust-high-altitude-canning…
  76. Home-Canned Foods | Botulism - CDC cdc.gov/botulism/prevention/home-canned-foods.…
  77. Botulism in Home Canning — How Common Is It? gaildamerow.com/botulism-in-home-canning-how-c…
  78. Botulism from Home Canning in the United States healthycanning.com/botulism-from-home-canning-…
  79. Botulismus: Ursachen, Symptome, Behandlung & Vorbeugung docmorris.de/ratgeber/magazin/krankheiten/botu…
  80. BfR warnt vor Haushaltfertigung von Kräuterölen und ... - Foodaktuell foodaktuell.ch/2016/01/12/kurznews-12-januar-2…
  81. Selbst hergestellte Kräuteröle und in Öl eingelegtes Gemüse bergen bfr.bund.de/mitteilung/selbst-hergestellte-kra…
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  84. Alles uber das Pressure Canning pressurecanning.de/de/alles-%C3%BCber-das-pres…
  85. Sicher Einkochen im Druckeinkochtopf – so geht es richtig! wurzelwerk.net/haltbarmachen/einkochen-einmach…
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