How to sterilize cooked food in a retort?
Started by talhakhan, May 18 2020 08:53 PM
Hello Everyone,
I want to preserve my cooked food (meat curry) for future use. I have a small retort /autoclave at my place.
My Question are
1)Does the can need to be vaccum sealed before sealing and sterilization?
2)how long the food in a metal can should be kept in retort and at what temperature it has to maintain for a while to kill all the microorganisms
3)lastly how to quality check after the whole process that my food is preserved accurately and have no threat at least 6 months.
Will appreciate promt reply
CHEERS
I want to preserve my cooked food (meat curry) for future use. I have a small retort /autoclave at my place.
My Question are
1)Does the can need to be vaccum sealed before sealing and sterilization?
2)how long the food in a metal can should be kept in retort and at what temperature it has to maintain for a while to kill all the microorganisms
3)lastly how to quality check after the whole process that my food is preserved accurately and have no threat at least 6 months.
Will appreciate promt reply
CHEERS
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Hi talhakhan,
Welcome to the IFSQN forums.
You might find some useful guidance here: USDA Complete Guide to Home Canning
Kind regards,
Tony
Thanks Tom.
After going through the article I have still confused on one thing.
That for how much time I have to keep my food in the pressure canner at 250F?
The article suggest to keep in 75-90 mins for beef curry thats seems so long
As the food I require to pack is fully cooked and ready to eat
Does it still need to be keep there for the above mentioned time or some more less?
After going through the article I have still confused on one thing.
That for how much time I have to keep my food in the pressure canner at 250F?
The article suggest to keep in 75-90 mins for beef curry thats seems so long
As the food I require to pack is fully cooked and ready to eat
Does it still need to be keep there for the above mentioned time or some more less?
Thanks Tom.
After going through the article I have still confused on one thing.
That for how much time I have to keep my food in the pressure canner at 250F?
The article suggest to keep in 75-90 mins for beef curry thats seems so long
As the food I require to pack is fully cooked and ready to eat
Does it still need to be keep there for the above mentioned time or some more less?
how long do you want to preserve it ?
6 months at least
6 months at least
Maybe easier to freeze it and reheat.
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
Requirement to document all FG lot #'s shipped (Food contact packaging)
Signage, posters for food manufacturing company
FDA requirements for hemp food products
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