My company owner wants to copy a soup product made in Poland but wants to cook in a kettle and then fill glass jars and cool in the warehouse after filling and capping.
I am leery of this process as he believes this is no different than the process we use for antipasto. I told him the pH is different and the cooling phase time must be monitored.
He doesn't think this needs to be done - The process in Poland uses a pressure vessel to final cook the product in the jars then cools it in a warehouse.
The client doesn't see any risk to processing soup in a kettle ( no pressure vessel) and hot fill in a glass jar - hand seal the caps and invert into a box to cool in warehouse.
the ingredients include tomato paste, chicken broth (from concentrate cubes) and fresh cut vegetables.
Any thoughts on the safety of this product? I believe since this has a higher pH - more neutral it is a high risk for botulism. Shelf life to be determined too.