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Introduction _ __ _ _ _ _
Heat Penetration Tests _ __
Results From Inoculation Tests _ _ _
100 minutes 15 pounds pressure 180°F when processing 60 minutes Quart 75 minutes botulism BULLETIN calculated processing Clostridium botulinum factor of safety ﬁrst ﬂowing steam gauge returns ground meat Heat _ Heat penetration curves heat penetration data Heat Penetration Tests heating before sealing HOME CANNED MEATS hours Chart inoculation tests inside the sealed jars 60 minutes kerosene stove liquid inside stops low gas ﬂame lowest processing periods METHODS FOR SAFE minutes Pint jars minutes Pressure minutes Quart jars National Canners Association obtained open cooker packing cold petcock pint and quart Pint jars 60 pipette pressure cooker pressure gauge Processed at 15 processing begins PROCESSING OF HOME quart glass jars Quart jars 80 recommended returned to zero room temperature safe processing period shortest processing solder spoilage spores of Clostridium spores were found steam before sealing tainers TEXAS AGRICULTURAL EXPERIMENT thermocouple Tine in hours toxin type stuffing box viable spores