pasteurisation - sterilisation - a confusing process in jam, chutney, marmalade.
I run a small jam factory, 3 things have always confused me in what in essence should be a simple process, these three things are down to interpretation.
firstly - jar treatment - most factory's invert jars picked straight from the pallet and fill. Others do all kind of things like hot water baths, jar cleaning lines, heating jars to x temp. I cannot understand why the process varies so much. If 'one' phones the tech team of a major glass manufacturer they will tell you the jars are sterile and sealed in heat shrink. Assuming heat shrink is in tact the jars will still be sterile?
secondly - pasteurisation - my understanding of pasteurisation is heating and cooling a liquid, above a certain temp for a certain time. - is this not done as a by product by boiling a jam to 105 degrees, then filling above 85 degrees creating a vacuum?
Thirdly - sterilisation - a process I have only seen done in one or two places where finished products are submerged in boiling water to achieve an internal temp of 85 degrees - surely if you fill at 85 degrees this process is pointless!!
all thoughts appreciated.