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O.k. to can pesto using the typical boiling water bath process, you need to alter the recipe to bring the pH below 4.6. The commercially canned pestos do not seem to have a pH this low (although I haven't checked with a meter), so what is the process used by commercial canners? Do they use a pressure vessel? Could one use a pressure cooker?

Mostly just curious...

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ArtDC - 8-15-1998
 
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marilyn - 8-15-1998
 
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ArtDC - 8-16-1998
 
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Shirl - 8-17-1998
 
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Art dc - 8-17-1998
 
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Terry-Ont. - 8-18-1998
 
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Shirl - 8-18-1998
 
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Elly - 8-18-1998
 
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Marcia - 8-18-1998
 
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Linda from Az. - 8-19-1998
 
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Lori T.-MA Zone 6 - 8-27-1998
 
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Jim Clark, Forest Grove, Oregon - 2-14-2005
 
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Julia, Long Island - 8-18-2005
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Charles Barnard, Menomonie, Wisconsin - 8-30-2005
 
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Janet Paris, France - 9-15-2006
 
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