FILL TEMPERATURES FOR ACIDIFIED FOODS
The following table shows the temperature acidified food products must be heated to before filling to assure food safety. Note that as the pH decreases (becomes more acidic), the amount of heat required for pastuerization decreases.
pH |
Fill Temperature (F) |
4.5 |
210 |
4.4 |
205 |
4.3 |
195 |
4.2 |
190 |
4.1 |
185 |
4.0 |
183 |
3.9 |
182 |
3.8 |
178 |
3.7 |
177 |
3.6 |
171 |
3.5 |
167 |
3.4 |
164 |
3.3 |
160 |
3.2 |
156 |
3.1 |
153 |
3.0 or lower |
150 |