This is first time that I am talking to the members.
I need advice for the sterilization of sauces in an autoclave system. my product is in glass jar with metal cap. these sauces are consisting of fruit chunks and fruit pulp, as this is my first time to work with this machine, can someone advice me that what should be the time and temperature to get fully sterilized sauce. and what other precautions that I should consider for this process.