AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question in a hot bath canning process, how long does the quart jars need to process?2e
Answer Hi Janis,
It is not safe to can meat products in a hot water bath -- here's why:
Meat is a product with a pH above 4.6 which can easily support the growth of Clostridium Botulinium -- ie botulism. Botulism only grows in the absence of air which is what you are doing when you can food -- driving out the air and creating a vacuum. In order to ensure a safe product, heat must penetrate into the center of the jar to a temperature that will ensure that if botulism spores were present they would be deactivated. Botulism spores can live at 212 degrees -- the temperature of a hot water bath, so the only way to get the center of the product up to a temperature high enough to kill botulism spores is by using a pressure canner.
For research-based information on canning meat sauces, please visit www.homefoodpreservation.com.
