The temperature that water boils at (100°C at sea level).
116-130°C
Vinegar for canning needs to be 7 percent acidity.
Commercial canning is done on a far greater scale than home canning. Other than that commercial canning includes methods not used in the home such as pasteurization and ionizing radiation. One more big difference is the types of containers used in commercial canning include tin-lined steel cans that require an opener to slice the lid from the can, and laminate vacuum pouches used for fruit drinks and other liquids. Home canning uses primarily glass jars with 2-piece lids. Finally, more chemicals are used in commercial canning than in home canning.
The process of soft canning is more of a combination of canning and vacuum sealing. The food is preserved in a package that may be left at room temperature until it has been opened. Once you have opened the package, the food must be refrigerated or frozen to avoid bacterial growth.
1810
Brine
uranium
The process of soft canning is more of a combination of canning and vacuum sealing. The food is preserved in a package that may be left at room temperature until it has been opened. Once you have opened the package, the food must be refrigerated or frozen to avoid bacterial growth.
ThermaFlo cannot be used in place of ClearGel for canning apple pie filling. While both products are used for canning they are formulated for different purposes. ClearGel is a modified cornstarch product specifically designed to provide the jelly-like consistency that is desired in canning. ThermaFlo on the other hand is a pre-gelled starch product that is used primarily to thicken sauces gravies and soups. Therefore ClearGel is the best choice for canning apple pie filling.
Please clarify your question.
brine?
tuna....cod...salmon
The thermodynamics of chemistry is used in pretty much all processes.