Description
LTLT canning uses a boiling‑water bath to preserve acidic foods by heating them to 100 °C for 30–120 min.
Technical
The 100 °C heat denatures enzymes that cause spoilage and kills vegetative bacteria, while the acidity (pH ≤ 4.6) inhibits the growth of Clostridium botulinum spores. The process relies on uniform heat transfer in a water bath and precise time‑temperature control to ensure safety.
Science
Primary Reaction
Thermal inactivation of vegetative microbes and enzymes; acid‑mediated inhibition of Clostridium botulinum spores
Sensory Profile
Aroma ()
warmcaramelizedearthymildsweet
Origin & History
Civilization
European home preservationists
Era
Early 20th century