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.