Heat penetration and thermocouple location in home canning

Abstract: We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of highacid foods. For each product, thermocouples were placed at various heights in the jar. Values for fh (heating), fcl (cooling), and F82.2°C (lethality) were determined for each thermocouple location, and did not depend substanti…