Thanks for a great forum. :)

Nope. Irradiation equipment, high pressure (50-125 psi) autoclaves vs. our 15 lbs., and huge enclosed stainless steel cooking vats capable of exceeding 250 degrees. Not to mention high $$$ lab equipment for insuring proper density and pH of the product. ;)

Citric acid (an organic preservative that is also available for home use) is added to many products rather than vinegar or bottled lemon juice, though it isn't always required on the label.

Dave

I suspect that they use the same process for those big plastic jugs of salsa that are sold in grocery stores.

As a side note, the fancy, scrolled jars the organic place used came from China.

As Dave said citric acid may be used at home
Or in the comercial setting it may be higher heat used or other types of additives to get the right ph