What are the specifications required to can beans in a glass jar following the hot-fill-hold regulations from the United States Department of Agriculture (USDA)?
The way that most industrial food manufacturers safely can pickles and tomato sauce is with a carefully-controlled sterilization method known as hot-fill-hold. When I've researched this method, I mostly find information only on acidic foods.
|A typical pickle jar sold in the US is safely canned following the hot-fill-hold requirements of the USDA. Credit: Dom Dada
But what about canning non-acidic foods with hot-fill-hold? I can only find information on the USDA's website about meats, but I'm trying to find information about plant protein sources: legumes.
Where can I find the USDA regulations that specify the requirements for canning beans using the hot-fill-hold method?