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Hot-Fill-Hold Process for Acid and Acidified Foods

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MF3671 Hot-Fill-Hold Process for Acid and Acidified Foods

by Kelly Getty Rashmi Gaikwad

  • Published Date: Sep 2024
  • Revision Date: Sep 2024
Hot-Fill-Hold Process for Acid and Acidified Foods
Hot-Fill-Hold Process for Acid and Acidified Foods

The Hot-Fill-Hold method is used specifically for acid and acidified foods. In this method there is no need to apply pressure because the natural acidity and/or addition of acids lowers the pH and inhibits the growth harmful bacteria. This fact sheet outlines the process and some of the factors involved. 4 pages, color.

Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Director of K-State Research and Extension, Kansas State University, County Extension Councils, Extension Districts.
Updated September 2023

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