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The original was posted on /r/askculinary by /u/almightytuna on 2023-09-26 20:09:05.
As I understand it, hot fill hold involves cooking a product, a bbq sauce <4.6pH for argument’s sake, in a stock pot over a stove to 180F+ and then filling a bottle, inverting it for a period of time determined by temp to sterilize the headspace and inner cap, and leaving the sauce safely sealed inside thanks to thermally activated glue on the cap seal’s edges.
My local process authority reviewer, and FDA regs, assert that HFH and steam jacketed kettle processing are distinctly separate methods. If I’m using an SJK to heat the same sauce to 180+ and immediately filling a bottle with said product a la HFH, how is that significantly different than HFH with a stockpot on a range? Is there a different sterile bottle filling technique associated with using an SJK to cook the sauce?
Hope the flair is correct, took a 50/50 shot between food science and equipment.