Patent ID: 8425962

Claim:
A preservation process for fruits, vegetables, and combinations thereof comprising the steps of: placing a food item in a package; adding a pH modification medium to the package to achieve a combined pH for the product and medium in the range of about 2 to about 6; establishing a liquid environment in the package to substantially fill any voids in the package; sealing the package under 1-30 inches of vacuum; subjecting the sealed package to a pressure in the range of about 2,000 to about 120,000 psi at a temperature in the range of about 35° F. to about 55° F. for a time period in the range of about 1 to about 20 minutes to sterilize the food item; and depressurizing the sealed package such that the vibrant color of green vegetables is substantially retained and discoloration of fruits is substantially avoided.