Profile PhotoJanie
Post count: 7

Zziwa, thank you for taking time to reply.  Here is the recipe that I’ve been using in my home kitchen.  If anything it’s a little too dense so maybe I should reduce the amount of carrots?  I’d appreciate your input on the recipe itself first.

My plan is to bake in the can (180-200g), seam the can, and do pasteurization.  I spoke to a university extension food specialist and they said to ensure shelf stability it would require 120℃ /4 minutes.  Could you give me some pH and water activity parameters that would allow  lower pasteurization temperatures  or shorter times and still be shelf stable for at least 12 months. I prefer not to use any preservatives.

Any bit of information or advice that you could give me is greatly appreciated.

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