Profile PhotoJanie
Post count: 7

Hello Mark, Dr. Lin, and all

I am sorry for not posting an update much sooner.  I can’t believe that it’s been four months since I was last on here.  Where does time go?  We finally finished picking our last apples off the trees and have started processing them into apple sauce, apple butter, and apple juice.  All the while I have been working on my apple-carrot cake-in-a-can but every turn I take runs me into a brick wall.  But it’s all a chance to learn and grow and add to my skill set so that I can face the next challenge.

Background:  (If you’re interested, please go back to my initial posts and back and forth with Mark Floerke and see the attached recipe that I’m using now)

So, in the first test batch we put the baked cakes in desired cans (diameter 74.1mm/height 59mm) and then we put them in the retort pasteurizer.  To make a long story short, 7 out of 10 cans exploded in the retort machine.  We think that it was the reaction of the baking soda and the vinegar, but we are not sure and we have not been able to do any more testing.  We gave up on the 2nd batch which would have been the raw batter/can seaming/cooking-pasteurizing. The test kitchen that agreed to let me use their retort pasteurizer was not equipped with an oven.  They put all raw ingredients into the can and cook and pasteurize at the same time. So they asked me to bake the cakes the day before.  The next day, the  baked cake was put into the can, the lid was seamed onto the can, and the sealed can was put into the retort pasteurizer (120℃・4mins).  The plan was to test 15 cans by this method and then the 2nd batch of 15 cans would be to deposit raw cake batter into can, seal the can,  then cook/pasteurize.

Apart from this, the can maker will not give the OK for their cans to be used in dry heat oven temperatures (160℃)as I have been planning.  Their cans that can be used for oven heat come in a MOQ of 300,000, which is way beyond what I can afford financially or otherwise.

So, what is your advice for me?  Should I leave out baking soda and vinegar and switch to baking powder or some other kind of leavener?

I’m thinking that another option would be to just stick with all other ingredients as is but leave out any leavening agent, and then go for an apple carrot bread pudding.  That way I would still be able to use my applesauce and have the same kind of moist, sweet in-a-can treat.  I want to keep the label as natural and clean as possible.

I appreciate any and all feedback.  Thanks everybody!


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