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Non-Cattle Specific Topics
Recipes & Cooking
Low Temp Pasteurization Canning
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<blockquote data-quote="Jogeephus" data-source="post: 1252379" data-attributes="member: 4362"><p>GP, there are three other ways I know that will do some of this but it requires major money but Claussen's surely has it. One way is to irradiate the food and its safe. I think the machine is around a half million dollars. The other way is put it under pressure. This is done mostly with meat about 1300 psi. Can't explain why it doesn't mash the meat but it doesn't. The other way which I suspect Claussen could be using if they are not irradiating their stuff is a modification of this low temp pasteurization canning but applying a vacuum to the batch then applying heat if needed. Funny stuff happens under a vacuum. Don't really understand it. But I looked this up and water will boil at 80F at a pressure of .491 psia. Since the point would be to pasteurize at 180F in our world then it might only take 70F to meet its equivalent under the vacuum.</p><p></p><p>I tried some of the LTP canning today. I've read about how it leaves things crisper. Thought I'd give it a try and see how it worked. Bad thing is I made something I'd never made before so I won't really have anything to compare it to.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1252379, member: 4362"] GP, there are three other ways I know that will do some of this but it requires major money but Claussen's surely has it. One way is to irradiate the food and its safe. I think the machine is around a half million dollars. The other way is put it under pressure. This is done mostly with meat about 1300 psi. Can't explain why it doesn't mash the meat but it doesn't. The other way which I suspect Claussen could be using if they are not irradiating their stuff is a modification of this low temp pasteurization canning but applying a vacuum to the batch then applying heat if needed. Funny stuff happens under a vacuum. Don't really understand it. But I looked this up and water will boil at 80F at a pressure of .491 psia. Since the point would be to pasteurize at 180F in our world then it might only take 70F to meet its equivalent under the vacuum. I tried some of the LTP canning today. I've read about how it leaves things crisper. Thought I'd give it a try and see how it worked. Bad thing is I made something I'd never made before so I won't really have anything to compare it to. [/QUOTE]
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