8 replies to this topic

[rgiuliano137]

Would anyone know the issues I will encounter from taking a 6lb can of roasted red peppers and repacking into 16oz glass jars?

[SQFconsultant]

what else will be in the jar/

[rgiuliano137]

we will empty the can and use the liquid in the can to fill the jars, so just the peppers and the liquid

 

thank you Glenn

[SQFconsultant]

ok, one step closer - what is the liquid/

[rgiuliano137]

Glenn, they are packed in water

my concern is exposing them to the enviroment 

[Charles.C]

would anyone know the issues i will encounter from taking a 6lb can of roasted red peppers and repacking into 16oz glass jars?

 

Supposed to be ambient shelf-stable / sterile ?

[rgiuliano137]

Yes on sterile and without adding any type of acid, I am concerned.

[kfromNE]

Are you doing this commercially. Has anyone taken a class like the Better Process Control Class.

 

Food and Drug Administration's (FDA) regulations in 21 CFR 108, 113, and 114, which require that each processor of low-acid and acidified low-acid canned foods (including pet foods) operate with a certified supervisor on hand at all times during processing.

 

https://www.fda.gov/...106721/download - guidelines on the FDA regulations

[Charles.C]

Yes on sterile and without adding any type of acid, I am concerned.

 

How is sterility of original pack achieved ? (afaik typical roasting provides pasteurization, not sterility ?)

Edited by Charles.C, 29 March 2021 - 05:32 PM.
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