Hmm, I am still wondering whether blowing air at the rim / popping the crown is a standard mode of failure or an indication of bad capping (bottles or capper - I used old Corona bottles and a cheap red capper). The carbonation was extremely low so if the pressure is to high even for that low carbonation, I don't know how to get carbonation into bottles ...
If Corona bottles are screwtop, that might be your problem - they don't seal as well as standard bottles.
Regarding the pressure in the bottle, if there was 'very active fermentation' going on and your bottles were carbed in a few hours, as you said in your earlier post, that doesn't sound right to me. When I make cider, I let the fermentation slow down and the bottle carbonation takes a few days.
I suspect your fermentation is pumping out a lot of CO2 while you are bottling and pastuerizing. Having your caps blow may be a good thing - its better than having your bottle blow.