Mike Waters
Assistant Cook
Hi. I have a food product I'd like to commercialize (i.e. sell in grocery stores). I gather that for home preservation, it would need to be pressure canned, because it's a low-acid food. I approached a commercial co-packer to ask if they offer pressure canning and he said it was not widely available, which struck me as strange. How are low acid foods you find in grocery shops canned? Do the commercial canners have a different name for pressure canning? Or do they use a different process? Thanks! Mike