Ripe tomatoes are peeled and placed in canning containers. Then they are covered with boiling water. The containers are sealed and placed in a water bath where they are processed. That means they are cooked in their containers until any bacterial has been killed. Then they are cooled.
A baby had a bath in Africa.Someone made a cup of tea in Bristol.A gardener watered his tomatoes in Erskineville.
i'll ask your mother
A water bath is a bath of vigouriously boiling water
A hot water bath is a bath with hot water. You use it to take a bath.
Tomatoes can be preserved using just a Boiling Water Bath. However in the last 50 years or so, many varieties of low-acid tomatoes have been created which could be trouble for long term storage. If you use a Boiling Water Bath, then most modern recipes call for a Hot Pack (boil the tomatoes, and jar them hot); plus add 2 tablespoons of lemon juice (or 1/2 teaspoon of citric acid) per quart. Once sealed in Mason jars, boil the jars, completely covered in water, for 45 minutes. Your other choice for long-term storage is Pressure Canning (not covered here). If you intend to use them within a week, neither of the above is necessary. Simple refrigerator storage is fine.
the energy that a bath of hot water is thermal energy because the bath water ransfers to you to make you warmer and the bath water colder.
Food acid is a very generic term. Some foods have so much acid (tomatoes) that you need to only add 3-4 Tablespoons to each pint of tomatoes to process them in a hot water bath canner.
water bath
A kettle of water typically reaches a higher temperature than bath water, as kettles are designed to heat water quickly. The water in a bath is usually at a comfortable temperature for bathing, which is lower than the boiling point of water in a kettle.
That is because of water displacement.
water H2O is solvent