couple weeks ago I made a post Another way to bottle pasteurize Describing a technique that I came up with based on Pappers pioneering concept. The basic difference was to preheat the bottles so that you can pasteurize at a lower temp. (reducing the chance of bombs) The advantages to this technique besides a safer method are, it works faster (in other words the bottles get up to pasteurizing temp sooner), you can do more bottles at once, reduce thermal shock to the bottles and it allows you to heat up the stock pot faster between batches.
Here is a batch I did today with 14 bottles, talk about a crowded pot.
As is stated in my previous post I started the temp at 175ºF and preheated my bottles with 120º Tap water. Soaked them in the tap water while I was weighting for the pasteurizing bath came up to temp, then transferred them to the pot. After a 10 minute soak in the pasteurizing pot the temp dropped from 175º to 160º. Just to make sure the bottles were not still heating I gave the bottles another 10 minutes to see if there is a temp change and took a temp reading. The temp only dropped 2º so that tells me that the temp of the liquid in the bottles was the same or close to the same as the bath after the 10 minutes which is how long I normally pasteurize for.
Here is a batch I did today with 14 bottles, talk about a crowded pot.
![crowdedpot.jpg](https://proxy.imagearchive.com/5e1/5e154bf1646a8e4d7459475ddc5cddd0.jpg)
As is stated in my previous post I started the temp at 175ºF and preheated my bottles with 120º Tap water. Soaked them in the tap water while I was weighting for the pasteurizing bath came up to temp, then transferred them to the pot. After a 10 minute soak in the pasteurizing pot the temp dropped from 175º to 160º. Just to make sure the bottles were not still heating I gave the bottles another 10 minutes to see if there is a temp change and took a temp reading. The temp only dropped 2º so that tells me that the temp of the liquid in the bottles was the same or close to the same as the bath after the 10 minutes which is how long I normally pasteurize for.