Comment by Vindicis

Just to nitpick that point in the article. You don't need high temperature. As long as you bring the contents to 100 celsius, all you need is time. They use what's called an f-value to determine at what temp and for how long they need to take. The 1 f-value is defined as 1 minutes at 121 cel. Normally for canned goods that will be stored at 25 celsius and lower, they aim for a 4 to 5.5 f-value. So, at 100 degress, to achieve that score would take 8.5 to 12 hours. Whereas at 121 it would only take 4 to 5.5 minutes. Now, what the texture and taste would be like after 8 hours at 100 I leave as an exercise to the reader.