Anny Middon wrote:

I accept that the factories have equipment that I can't (or at least
wouldn't want to) get for my home, but I still would like to know: What
equipment? What does it do?

welll.... stuff....

Seriously, if you get the Food Network and watch, I think it's
"Unwrapped" you can see a lot of that equipment.

B/

"DB" wrote:

First, I have to say that I haven't been able to read the group for
the last week or so which makes my reply way late.

Snippage

Ok, let simplify it. Instead of soup, let's say...milk. If milk is cooked
covered for 30 min or more, won't it kill the bacteria? And if the jar and
lid are heated in the oven to around 200F for 30 min, won't that sterilize
it? I mean what can live on a piece of dry glass at 200F.

More snippage

I won't even get into why you'd want to try preserving cream soups
with basically no processing so I'll just stick to your question of
"what can live on a piece of dry glass at 200F".
Believe it or not, your 30 minutes at 200ºF doesn't even come close to
sterilizing glass. Although dry heat is far less effective than wet or
moist heat in killing microorganisms, it can still be used. For an
item to be sterilized by dry heat it needs to be heated at a given
temperature for a given time as shown in the table below. (The table
is excerpted from a document on sterilizing glass for use in brewing
but, the same applies to food preparation.)

Dry Heat Sterilization Time/Temperature Table
Temperature Duration

338F (110C) 60 minutes
320F (160C) 120 minutes
302F (150C) 150 minutes
284F (140C) 180 minutes
250F (121C) 12 hours (Overnight)

As you can see, your 30 minutes at 200ºF just won't cut it.

Ross.