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GLOSSARY OF TERMS.
SHELF STABLE TERMS

PASTEURIZING
DEFINITION:

The shelf stable pasteurization of vegetables involves increasing reactives in the vegetable product by combining acid with the vegetable and then exposing it to high heat before bringing the temperature back down to ambient temperature. This method of pasteurization, unlike other methods, kills 100% of the pathogens in the vegetables.

Pasteurized vegetables compliment a host of shelf stable products from salsas, soups to pasta sauces.