Heat penetration studies of stewed tomatoes in 6, 8, and 17 quart household pressure retorts
Pakola, Rebecca J
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Most current home pressure canning recommendations were developed using standard 17 to 21 quart pressure retorts. Past research suggested the need for longer process schedules in smaller retorts to achieve an equivalent lethality. The objective of this study was to compare heating and cooling characteristics, cumulative lethalities, and potential safe process times during pressure processing of stewed tomatoes in 6, 8, and 17 quart household pressure retorts. Stewed tomatoes were processed in half-pint glass jars at 121.1°C for 25 minutes in 6, 8, and 17 quart pressure retorts. Heat penetration profiles were collected in 15 jars per retort size. Potential process times and cumulative lethal rates were calculated for the destruction of Clostridium botulinum spores. The majority of the lethality was achieved during cooling. Calculated process times from the data collected were found to be equivalent. Final conclusions cannot be drawn until data is verified through further research.