How do these jars work?

Figure if anyone knows, someone on here will.

Widely used in the food industry, these are generally light glass or at least not mason type jars.....with a simple screw on lid.



I know what it takes to seal a canning jar with lids and bands in a pressure canner, but seriously doubt they use the same process on these......or with any of the juice or plastic liquid bottles.....with just a screw on lid. I think those are PET bottles.

But curious how something like this jar of salsa can be sealed and make shelf stable without running them through a canner?

Have concluded something like V8 juice must be sealed under a vacuum, but how does it get sterilized? Preservative do it?

The whole thing is probably hot going down the line. i.e. the empty jars coming out of a steamer of some kind and the hot food going in. Sterilized going in, not after like we do it / think of it. They don't have to boil it in water after its jarred and then it cools and seals just like if you did. Not sure if the labels would go on before or after its cooled. Probably depends on the type of label.

Often you can get the one piece lids cheaper than flats . This summer they were available .
You could get them when you couldn't get flats they worked good for us . I don't think we used them on anything but waterbath canning

I hot pack my tomatoes, no canning them. Been doing it all my life, mom did it all her life, grandma.... etc... Clean your jars, warm up the lids in simmering water, get the pealed tomatoes boiling with a little canning salt and let them cook til they thicken a little, fill the jars, screw the lids on and let them set til cool. Jars seal up and last for a couple years easily. Works the same for salsa.

That's how my parents used to can things back in the day.

Basically this ^^^^^

At least in the industries I'm familiar with. Containers hot washed, dried and fed into line. Product going into them is under heat/pastuerized. Lids on. Labels applied. Along with all the bar coding printed. All at a speed that is blur to the human eye.

historically tomato products were a little easier for industry to pack due to acidic content that essentially aided in the preservation. with low acid tomatoes that has impacted packaging process in industry at least from what i have seen

That how we do it, mom and grandma too. I have seen issues with friends that like, and use the low acid tomatoes. My canners are always Bonnie Best, Jet star, Big boy and Roma. Last season I grew a couple rows of Amish paste tomatoes and was very happy with them. Some think I am crazy but tomato specie matters to me and my canned tomatoes. Just the way I was raised. Grandparents lived next door and had a big produce stand.

My parents grew mostly Celebrity for canning, maybe a few others like beefsteak for slicing and a couple of them little nasty cherry tomatoes. I never did like any tomatoes to eat raw, still don't. But canned they make good addition to soups, goulash, chili, etc... make a good red beer too if you spice them up.

You don't like raw slice tomatoes on your plate?

I knew there was something a little bit off about you when we me...

I don't mind them on my plate as long as I don't have to eat them. If fact that is where I put them when I pick them off my sandwich.

Oh brother! A BLT is one of my mainstays and even if I am skinnier than you are I still winter purdy good LOL

Everything is hot and sterile when canned at a factory for the most part there are exceptions. Also, read the ingredients of the average canned good. Full of stuff you can't pronounce. Most of it is to kill bacteria and preserve the food. This is one way they get around pressure canning.

Same with bread. You can bake a loaf of bread and it's moldy in three days if you don't get it ate. A loaf of store bread will go hard in 3 weeks without molding. You're eating preservatives.

JUst replace the T with C (cheese) and then you got a good sandwich.