At what temperature is syrup or brine filled in the can during canning?

• Syrup or brine is typically filled in the can at a temperature of 79° to 82°C during the canning process. This temperature is crucial for several reasons:
Microbial Safety: The high temperature helps to destroy microorganisms that could cause spoilage or foodborne illness.
Heat Transfer: The hot syrup or brine helps to heat the contents of the can more quickly, ensuring proper sterilization.
Vacuum Creation: As the can cools, the contents contract, creating a vacuum seal that prevents air from entering and spoiling the food.