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So how do they bottle commercial pesto?

Misc.
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...
MsgID: 206337
Shared by: Charles Barnard, Menomonie, Wisconsin
In reply to: re: Canning Pesto Sauce
Board: Canning and Preserving at Recipelink.com
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