Filling packaging while hot and/or after pasteurisation can extend the shelf life. The foods are heated to 100 degrees to kill bacteria.
Pasteurisation is used for foods that are stored chilled – such as sauces for meals and soups. Pasteurisation can also ensure that high acid fruit products can be stored for longer periods at room temperature; such as fruit puree and ketchup.
Various materials can be used for this process according to product, process and storage conditions.