GUIDANCE: The most important factor is that the pH of your product absolutely MUST be pH ≤ 4.6  AND most published scientific data on thermal processing essentially require one of the the following:

1. pH 4.2 to 4.5 require a thermal process approximately 200°F for 30 minutes (typically these foods are cooked in batch for this time and then bottled as in item number 2.).
2. pH ≤ 4.2 requires a thermal process of approximately 180°F for 1 -3 minutes
3. pH ≤ 3.8 with 0-20% mustard flour and ≥1.0% acetic acid may be cold filled provided its held at room temperature for 7 days before sale (mustard only)
4. pH ≤ 3.8 with 1.5% acetic acid AND 0.1% sodium benzoate may be cold filled provided its held at room temperature for 7 days before sale
5. pH ≤ 3.3 may be cold filled provided its held at room temperature for 7 days before sale (most references are based on acetic acid)(Acids other than acetic acid may require a challenge study $$$$).
6. Other scientific references may exist; e.g. mustards and mayonnaise-based foods.
7. Without any science-based evidence for the destruction of pathogens of concern, a challenge study will be required ($$$$).

• You cannot cold fill anything pH > 3.8 regardless of the formulation.
• Expect a higher and longer thermal process for foods between pH 4.2 and 4.5.
• There are currently no scientific studies permitting canning foods pH > 4.5 without using a pressure or low acid thermal process (temperatures approx 230-240°F).
• When cold filling you MUST address spoilage.  You should either prove via lab studies ($$) spoilage doesn’t occur or use preservatives (e.g. sodium benzoate and/or potassium sorbate).