Yeasts and molds, the most common spoilage organisms associated with acid foods, are easily destroyed at 212 degrees F., which is the temperature of a boiling-water canner.

However, low-acid foods, such as green beans, must be processed in a pressure canner. Higher temperatures are required for low-acid foods to kill organisms, such as Clostridium Botulism, the microorganism that causes botulism.

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