Potential issues with repacking Roasted Red Peppers
Would anyone know the issues I will encounter from taking a 6lb can of roasted red peppers and repacking into 16oz glass jars?
what else will be in the jar/
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
ok, one step closer - what is the liquid/
Glenn, they are packed in water
my concern is exposing them to the enviroment
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 ?
Yes on sterile and without adding any type of acid, I am concerned.
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
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 ?)