Show FOR SUCCESSFUL CANNING tL I Types of Water Bath Canners or BUcce successful stul canning the be should temperature applied ordinarily be the I rt it t possible that will Insure a safe sate product While no DO growing or called ao-called BUte bacteria will l survive sur for tor any length of ot time at the temperature of ot r. r water degrees F. F some bacteria arc are abl able to go Into spore form torm Sp spores pore are killed only by y very cry long continued heating at boiling tern tern- I rc especially If the o fruit or vegetable being canned has Juice that is to S t ne or r only ODly very cry slightly acid When the tue juices are arc acid as In fruits I 8 all forms torms of ot bacterIa are k killed lcd more quickly at degrees grees Is tho the i highest temperature possible in lu the water ater both bath Corn peas I I t l' and other vegetables that do not have ha acid Juice need to be processed iC U tr pressure at nt tempera temperature tar higher hleb than thun e F D' I |