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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | </noinclude> <!-- 4. When should food be steam pressure processed? --> Foods that are low in acid have a higher pH level and do not contain enough acid to prevent the growth of botulinum bacteria. These foods are processed at temperatures of 240 - 250 degrees F, attainable with pressure canners. |
| h Spanish (es) | </noinclude> <!-- 4. ¿Cuándo los alimentos deben ser procesados con vapor a presión? --> |
