On 8/5/2012 3:34 PM, Jim Macey wrote:
> On 8/5/2012 2:06 PM, gloria p wrote:>
> (snip)
>> I always BWB process for an extra 10 minutes or so because we are at
>> almost 5800 ft. in altitude and water boils here at ~202 deg. F.
>
> This brings up a question: what bugs/bacteria are we chasing after that
> require 212deg. for 10 mins??? I was under the impression that most
> bacteria burst their cell walls at around 106deg. and the protoplasm
> leaks out, producing death of the cell. Anybody know??
>
> Jim...in New Mexico
>
And the answers to all your questions are probably right he
http://nchfp.uga.edu/

The tables at the site will tell you exactly how long to BWB at
different altitudes, also found in practically every home food
preserving book out there.

Going to the source of information is always better than guessing or
expecting someone else to provide you the information. There are many
reasons for processing acidic foods in a boiling water bath for many
minutes, not all are about bacterium but all are about food safety. You
can also pasteurize your food at 180F for the required length of time.

Once more, check out the UGA site for actual food science reasons for
how we put up our food and for how long and at what temperatures.