I own a small scale food manufacturer and we hot-fill-hold for many of our products. We fill above 180F, cap, and then invert the container to sterilize the lid in accordance with our process authority. I want to see if there is a way to hot fill without inverting. I have watched videos of some production lines where there is not an invert step. Our process authority does not focus on this type of production and is not aware of other methods.