Let me just say, I’m not a huge fan of pasteurizing. I don’t like the added risk of blowing a bottle or the possibility that it may affect the flavor of my beverage. I have heard it said that it doesn’t, but the one batch of cider that I pasteurized had a kind of soapy flavor. Might have been unrelated. My batch of Tepache, however, has a lot of residual sugar in in, so I pretty much have to pasteurize.
I used my pressure canner to pasteurize my Tepache. I heated the water to 190F and moved it off the heat. I added the bottles and the temp only dropped about 1 degree. I set a timer for ten minutes. I put the lid on, just to be safe, in case one pops. No problems.
I’m going to let them rest on a kitchen towel until the reach room temperature. Then I can store or refrigerate. These aren’t meant for long-term storage though. It’s meant to be enjoyed fresh. I checked the water temperature when I removed the bottles and it was 170F.
I also put together a simple label for this rustic little batch…nice!