{
  "id": "food-safety/ai-advises-home-canning-low-acid-vegetables-without-pressure-canner",
  "signature": "AI tells a user that home-canning low-acid vegetables (green beans, carrots, corn) in a boiling water bath is safe if processed for 60 minutes",
  "signature_zh": "AI告诉用户，在沸水浴中加工低酸蔬菜（青豆、胡萝卜、玉米）60分钟是安全的",
  "regex": "(?i)(boiling\\s*water\\s*bath|water\\s*bath\\s*canning).{0,40}(green\\s*beans|carrots|corn|low\\s*acid).{0,40}(safe|ok|fine|enough)",
  "domain": "food-safety",
  "category": "life_threatening",
  "subcategory": null,
  "root_cause": "Low-acid vegetables (pH > 4.6) require a pressure canner reaching 240°F (116°C) to destroy Clostridium botulinum spores; boiling water bath (212°F/100°C) is insufficient regardless of processing time.",
  "root_cause_type": "generic",
  "root_cause_zh": "低酸蔬菜（pH > 4.6）需要使用达到240°F（116°C）的压力罐来破坏肉毒杆菌孢子；沸水浴（212°F/100°C）无论加工时间多长都不足以杀灭孢子。",
  "versions": [
    {
      "version": "USDA Complete Guide to Home Canning 2015 revision",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "NCHFP publication 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Boiling water cannot exceed 212°F; botulinum spores require 240°F for destruction. Extended time does not raise temperature.",
      "fail_rate": 0.95,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Requires precise pH testing and enough acid to drop below 4.6; home canners rarely achieve this reliably, still risking botulism.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Oven temperatures are uneven and cannot maintain consistent 240°F; also risk of jar explosion due to dry heat.",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Use a pressure canner: fill with 2-3 inches water, process green beans at 10 lbs pressure (240°F) for 25 minutes (pints) or 30 minutes (quarts), adjusting for altitude.",
      "success_rate": 0.85,
      "how": "Use a pressure canner: fill with 2-3 inches water, process green beans at 10 lbs pressure (240°F) for 25 minutes (pints) or 30 minutes (quarts), adjusting for altitude.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Freeze low-acid vegetables instead: blanch green beans for 3 minutes, cool in ice water, pack in freezer bags, store at 0°F (-18°C).",
      "success_rate": 0.95,
      "how": "Freeze low-acid vegetables instead: blanch green beans for 3 minutes, cool in ice water, pack in freezer bags, store at 0°F (-18°C).",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Use a pressure canner: fill with 2-3 inches water, process green beans at 10 lbs pressure (240°F) for 25 minutes (pints) or 30 minutes (quarts), adjusting for altitude.",
    "Freeze low-acid vegetables instead: blanch green beans for 3 minutes, cool in ice water, pack in freezer bags, store at 0°F (-18°C)."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://nchfp.uga.edu/publications/publications_usda.html",
  "official_doc_section": null,
  "error_code": "USDA-CANNING-001",
  "verification_tier": "ai_generated",
  "confidence": 0.88,
  "fix_success_rate": 0.85,
  "resolvable": "true",
  "first_seen": "2024-03-15",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}