240 F Canning temperatures for fruits, tomatoes, and pickles in waterbath canner. 165 F Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased. 140 F Warming temperatures prevent growth but allow survival of some bacteria. Some bacterial growth may occur.
Many bacteria survive.
Some growth of food poisoning bacteria may occur. F Freezing temperatures stop growth of bacteria but may allow bacteria to survive. Cooperative Extension Service programs are open to all without regard to race color national origin or sex. This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.