Ok, so I'm in a new commodity......fresh pack pasteurized pickled veggies. I have a question i'm hoping someone can answer.
The Canadian and US regs both require a scheduled process for "acidified low acid foods", ok fine, I get it, need to make sure that the pH is low enough to render the botulism bacteria useless I am not dismissing the importance at all ( i can at home and my other half laughed when I said we needed to add lemon juice to tomatoes--we did and they were delicious)
My question is this.....our current scheduled process says the diameter of the raw veg can't be larger than X.......I wasn't here then or I would have questioned him then on including that in the process
If the pH is below 4 (and it always is) and the jars have all sealed appropriately, what difference does it make on the size? Isn't pH the only control in this process?