00:02
All right, your question is about, i assume how to read this document here.
00:08
I assume that you have some questions that you're answering about this document, this table.
00:15
It's all about the temperature and how we can control the bacterial growth and how fast it can cause spoiling of our food.
00:24
So there's mainly two ways that human beings, for the most part, store our food.
00:29
One of them is canning.
00:31
And most of us don't actually can anymore.
00:33
We just buy them from the grocery store.
00:36
However, canning was very common back in the day when people do their own food and then they needed it to last through the winter.
00:43
So they would can large quantities of the food that was grown over the summer so that they could have them in the wintertime.
00:53
So because refrigerators hadn't been invented until the 20th century.
00:58
So canning was the main way.
01:01
And to do that, you have to have the bacteria destroyed.
01:05
So there's going to be this is that we have to boil the water that the canning material is inside.
01:13
And then store it in a sealed container.
01:17
We have to contain that airtight seal.
01:20
So no bacteria can get in there later.
01:23
So once we boil the water to kill the bacteria, canning allows us to seal that up and keep all the bacteria out and a good canning method.
01:36
Many people were able to keep their canned foods in jars for years.
01:43
I know that my grandparents were able to do that.
01:46
I remember having that when i was a kid and they grew their own food.
01:54
Now the other side, this was more of a modern convenience, is that we have refrigerators and most refrigerators, down in this fridge right here.
02:04
And you can see that the blue is just barely in that area...