Hello all,
I have a new challenge with the company that I just recently started with, we had a small food manufacturer and we hot-fill-hold for many of our products (sauces and soups) We fill above 180F, and use steam capper process, 212 F for 30 min. In one of our products we have 5.86 ph value. my First question is do we need to have our products register under FDA regulations for acidified foods? and also do I need to use a Pressure cooker instead of the steam sealer process?
this is the first time I came across with this process so I'm trying to understand it better.
your input is really appreciated
Thanks!