Dennis,
The canning or bottling of any fish product presents the serious danger of
botulism. It should not be undertaken without consulting someone who is
properly trained. Do not sell any of your product until you have more training!
You don't indicate your location, but most countries have an university with
a Food Science Department which can help you.
If you visit the US FDA website at _www.fda.gov_ (http://www.fda.gov) and
search for CFR 21 Part 113 you will see the US regulations for canned and
bottled foods including the requirements for pressure processing equipment (called
a retort or autoclave depending on your location).
Sincerely,
John Clemence
Clemence Technical Services
In a message dated 5/14/2007 11:02:14 P.M. Pacific Daylight Time,
dtiotangco@yahoo.com.ph writes:
Dear All,
The bottling of sardines are using pressure cooker like "All American Brand"
equipped with pressure gauge installed and without temperature gauge (MIGT).
Is it required to install temperature control chart or data logger for 14
units of pressure cooker like in "All American Brand"?
Dennis
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