You have decided to try your hand at canning some of your homegrown green beans from...

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Biology

You have decided to try your hand at canning some of yourhomegrown green beans from the garden. You rinse the beans, addwater, and put them into Mason jars. You are in a hurry, so youdecide to shorten the boiling time to 5 minutes to speed theprocess up. The jars seal properly, as you can tell from the vacuumcreated by the lids. You store the jars on your kitchen shelf for 3months. Are the beans safe to eat now? Why or why not? What type ofmicrobe might be present, and why? If you were making cannedpickles, would the above problem be likely to occur? Explain why orwhy not.

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Canning is a food preservation method that employs the process of heating and sealing the food in containers for the purpose of storage The main objective of heat application is to destroy pathogenic and spoilage microorganisms and at the same time the hermetic container prevents contamination by new microorganisms An optimal thermal process will destroy pathogenic bacteria kill or See Answer

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