General Canning Information
Temperatures for Food Preservation
| Temperature(s) |
Effect |
| 240 to 250°F |
Canning temperatures for low acid vegetables, meat, and poultry in a pressure canner. |
| 212°F |
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. |
| 95°F |
Maximum storage temperature for canned foods. |
| 50 to 70°F |
Best storage temperatures for canned and dried foods. |
| 32°F |
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 1994).
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