{
  "id": "food-safety/pressure-cooker-botulism",
  "signature": "AI tells a user that home-canned green beans in a pressure canner at 10 psi for 20 minutes is safe for low-acid vegetables",
  "signature_zh": "AI告诉用户，在压力罐中以10 psi处理20分钟的自制罐装青豆对低酸蔬菜是安全的",
  "regex": "home-canned green beans.*pressure canner.*10 psi.*20 minutes",
  "domain": "food-safety",
  "category": "life_threatening",
  "subcategory": null,
  "root_cause": "USDA guidelines require low-acid vegetables (green beans, carrots, corn) to be pressure-canned at 10-15 psi for at least 75 minutes (pints) or 90 minutes (quarts) at sea level, depending on jar size; 20 minutes is insufficient to destroy Clostridium botulinum spores.",
  "root_cause_type": "generic",
  "root_cause_zh": "USDA指南要求低酸蔬菜（青豆、胡萝卜、玉米）在压力罐中处理至少75分钟（品脱罐）或90分钟（夸脱罐），具体取决于罐子大小；20分钟不足以杀灭肉毒杆菌孢子。",
  "versions": [
    {
      "version": "USDA Complete Guide to Home Canning 2015 revision",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "NCHFP canning times 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "Tell user to add vinegar to increase acidity",
      "why_fails": "Adding vinegar to green beans does not lower pH below 4.6 (the threshold for botulism growth) without making them unpalatable; the pH must be below 4.6 for water bath canning.",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    },
    {
      "action": "Suggest boiling the canned beans for 10 minutes before eating",
      "why_fails": "Boiling for 10 minutes may not inactivate botulism toxin if spores germinated; the toxin is destroyed at 185°F for 5 minutes, but boiling does not kill spores.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    },
    {
      "action": "Recommend using a dial gauge canner and checking calibration",
      "why_fails": "Even with a calibrated gauge, 20 minutes is far below the required time; the issue is time, not pressure accuracy.",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Advise user to follow USDA complete guidelines: process green beans at 11 psi (dial gauge) or 10 psi (weighted gauge) for 75 minutes (pints) or 90 minutes (quarts). Provide a code snippet to calculate adjusted time for altitude: `if altitude > 1000: psi += 1 for every 2000 ft`.",
      "success_rate": 0.9,
      "how": "Advise user to follow USDA complete guidelines: process green beans at 11 psi (dial gauge) or 10 psi (weighted gauge) for 75 minutes (pints) or 90 minutes (quarts). Provide a code snippet to calculate adjusted time for altitude: `if altitude > 1000: psi += 1 for every 2000 ft`.",
      "condition": "",
      "sources": []
    },
    {
      "action": "If user cannot pressure can correctly, recommend freezing green beans instead: blanch for 3 minutes, cool, and freeze in airtight bags. This avoids botulism risk entirely.",
      "success_rate": 0.85,
      "how": "If user cannot pressure can correctly, recommend freezing green beans instead: blanch for 3 minutes, cool, and freeze in airtight bags. This avoids botulism risk entirely.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Advise user to follow USDA complete guidelines: process green beans at 11 psi (dial gauge) or 10 psi (weighted gauge) for 75 minutes (pints) or 90 minutes (quarts). Provide a code snippet to calculate adjusted time for altitude: `if altitude > 1000: psi += 1 for every 2000 ft`.",
    "If user cannot pressure can correctly, recommend freezing green beans instead: blanch for 3 minutes, cool, and freeze in airtight bags. This avoids botulism risk entirely."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://nchfp.uga.edu/publications/usda_canning_guide.html",
  "official_doc_section": null,
  "error_code": "FS-CANNING-LOWACID-033",
  "verification_tier": "ai_generated",
  "confidence": 0.91,
  "fix_success_rate": 0.9,
  "resolvable": "true",
  "first_seen": "2025-01-08",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}