General Canning Information
Temperatures for Food Preservation
|240 to 250°F
||Canning temperatures for low acid vegetables, meat, and poultry in a pressure canner.
||Temperature water boils at sea level. Canning temperature for acid fruits, tomatoes, pickles, and jellied products in a boiling-water canner.
|180 to 250°F
||Canning temperatures are used to destroy most bacteria, yeasts, and molds in acid foods. Time required to kill these decreases as temperatures increase.
|140 to 165°F
||Warming temperatures prevent growth, but may allow survival of some microorganisms.
|40 to 140°F
||DANGER ZONE. Temperatures between 40°F - 140°F allow rapid growth of bacteria, yeast, and molds.
||Maximum storage temperature for canned foods.
|50 to 70°F
||Best storage temperatures for canned and dried foods.
||Temperature water freezes.
|32 to 40°F
||Cold temperatures permit slow growth of some bacteria, yeasts, and molds.
|-10 to 32°F
||Freezing temperatures stop growth of microorganisms, but may allow some to survive.
|0 to -10°F
||Best storage temperatures for frozen foods.
This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA (Revised 2009).
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