Pasteurising process

[jonanotjones]

I know there is a big pasteurising link but I didn't get a definitive answer. My question is about temperature vs time, in the Andrew Lea book, he quotes 66*c for 20 minutes.

The other post quotes temp is 88*c for 10 minutes. Can anyone explain the different approaches, in my mind a lower temperature for longer would cut down on the chance of expansion and bottle leaks but obviously doubles the time needed to pasteurise.

Another point is the submersion of the bottles, is it better to completely cover the bottles stood upright vs lying flat on top of each other submerged

 

[Bill_C]

I have my own apple orchard and have been making and canning my own soft cider for years. I have never had a jar go bad or blow up. I generally can almost 200 quarts a year for my own use. Season to season I generally have about 12 quarts left over. I have just started making hard cider from my juice which in the canning process of the soft cider has been pasteurized. I do this by first bring the juice to a boil, transferring the juice to quart canning jars then into a water bath canner. Once the water in the canner begins boiling with the jars in it the juice is processed for 10 minutes boiling all the while. So that would be the same as boiling for 10 minutes at 100'c. The advantage of pasteurizing this way is you do not boil down the juice while processing it.

 

[ohiochris]

I know there is a big pasteurising link but I didn't get a definitive answer. My question is about temperature vs time, in the Andrew Lea book, he quotes 66*c for 20 minutes.

The other post quotes temp is 88*c for 10 minutes. Can anyone explain the different approaches, in my mind a lower temperature for longer would cut down on the chance of expansion and bottle leaks but obviously doubles the time needed to pasteurise.

Another point is the submersion of the bottles, is it better to completely cover the bottles stood upright vs lying flat on top of each other submerged

As long as you can bring each bottle up to the right temperature it shouldnt matter about the time. Try setting the bottles in hot tap water for 5 or 10 minutes before adding to the pot , that should drastically speed up heating time. As for how you should place the bottles in the pot , standing them upright with plenty of room between them allows maximum transfer of heat from the water to the bottle. Laying down stacked on top of each other would be a lot less efficient.

No matter how you do it though , the fewer bottles you do at once the more efficient the pasteurization process should be.