At what temperature are canned foods typically heated to for sterilization?

Canned foods are typically heated to a temperature of 249 degrees Fahrenheit during the sterilization process. This temperature is crucial because it is high enough to kill off bacteria, yeasts, and molds that can cause spoilage and foodborne illnesses. The sterilization process effectively eliminates pathogens, making the food safe for consumption and extending its shelf life.

The process often employs pressure canning, which allows food to be heated to higher temperatures than boiling water could achieve at atmospheric pressure. At 249 degrees Fahrenheit, the heat penetrates the food and canning liquid, ensuring that the food inside the can is safely preserved. This specific temperature is particularly important for low-acid foods, which are more prone to contamination by Clostridium botulinum, a dangerous bacterium that can survive lower temperatures.

Other temperatures listed do not align with the standard requirements for effective sterilization of canned foods, emphasizing the importance of the correct temperature in achieving food safety and quality.