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Page 8 · column 5 of 7 · from the scan, no model involved
When those who are preserving food use the pressure canner and the boiling water bath properly, they are keeping the temperature high enough long enough to destroy the bacteria, said Ms. Barton.
A pressure canner keeps the steam confined until the desired temperature is reached — 240 degrees Fahrenheit at 10 pounds is recommended for all vegetables except tomatoes. The high temperature achieved in a pressure canner is necessary to destroy the spores of Clostridium botulinum, a dangerous microorganism which causes rotulism, a potentially fatal spoilage of
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