THE EFFECT OF HEAT ON THE SPORES OF BACILLUS BOTULINUS

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Abstract
There are four methods commonly used in the home for canning fruit and vegetables. They are: The hot pack method, in which, the fruit and vegetables are cooked in the open kettle till done and then sealed in clean jars while hot. The cold pack method, in which the fruit or vegetables are first blanched, then packed in jars and the jars put into water and boiled for one continuous period of from one and a half to five hours. Intermittent or fractional sterilization, the fruit or vegetables being packed cold in the jars and the jars placed in water and boiled from fifteen to sixty minutes on each of three successive days. Pressure canning, in which the filled jars are sterilized with steam under pressure. Of these methods the first two are probably more generally used because they require no special apparatus as for pressure canning, and the work

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