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food.
The canner must be kept at the required temperature for the recommended length of time. If the recommended temperature is not reached or if the processing time is cut short, all of the food in each jar may not be heated enough to destroy the spores.
Boiling water baths bring the food up to the temperature of boiling water — 212 degrees Fahrenheit — which is high enough to destroy many bacteria, but not the spores of Clostridium botulinum, as well as yeasts and molds which can cause the food to spoil.
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