Maximizing the Shelf-life of vegetarian and vegan pates

Hoping someone may be able to help.

I want to develop a range of vegetarian and vegan pates which will be packed into glass jars and need a long shelf-life, but don't want to use artificial preservatives, what does anyone suggest - perhaps in-jar pasteurisation? I know the pH and aW will be key as well, in conjunction with raw material quality and cooking temperatures - also hot filling and inverting the jars to "sterilize" the head-space would help I guess.

Any thoughts or comments would be appreciated.

Thanks

You simply have to limit the presence of water and sterilize the closed vase,

or with pasteurization in autoclave or with boiling as the Italian grandmothers do!

You will see that you will succeed in your I mean. Obviously don't underestimate the ph...