frog
Newbie
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Posts: 1
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« on: January 05, 2009, 02:22:39 AM » |
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Hi,
I'm really hoping someone can help. We are a small company looking to sell gourmet stuffed olives (with almonds, lemon peel, anchovies, pimento etc) in a mix of canola and olive oil. How do other people process their jars? Do they heat them to avoid the dangers of botulism? If so does it affect the taste/presentation of the olives. Or is vacuum packing a better way to pack the product.
I have found lots of information on sterlising the jars, on heat treating lots of other products dependant on the ph level but I haven't been able to find an olive producer who does this to ask how to do it. I can find official safety regulations/advice for meat/dairy and seafood products but none for humble olive! Any help or advice from the millions of more knowledgable olive lovers out there would be much appreciated.....as it's turning into a real problem for us!
Many thanks
Frog!
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