★ Uniform Heating: Achieving consistent heat distribution within the can is essential. Ensure that the entire product reaches the desired temperature during processing.
★ Processing Time: Different foods and contents require different processing times. Refer to established guidelines to determine the appropriate autoclave for canning and sterilization duration.
★ Low-acid vs. acidic foods: Low-acid foods (pH > 4.6) include vegetables, meat, poultry, fish and legume products. Acid foods (pH < 4.6) encompass fruits, jams, pickled items, and some acidic vegetables.
★ Why pH Matters: Acidic environments enhance microbial destruction. C. botulinum spores cannot germinate below pH 4.6.
★ Viscosity: Thick products (e.g. sauces, porridges) may require longer processing time.
★ Solid particles: When solid particles (e.g., vegetables, meat pieces, fruit pieces) are included in the canned product, make sure they are adequately heat-treated.
★ Inspect cans for damage, dents, or compromised seals before processing.
★ Proper sealing prevents contamination during sterilization.
★Rapidly cool cans after sterilization to maintain product quality.
★ Store canned products in cool, dry places away from direct sunlight.
★ Regular testing ensures the effectiveness of sterilization.
★ Record processing parameters (temperature, time) for quality control.
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