A method of pasteurizing food in a sealed container is provided, the method comprising (i) submerging the container in a first water bath, and (ii) heating for a time and at a temperature effective to kill, inactivate or reduce bacteria to safe levels, wherein the first water bath provides a pressure in excess of atmospheric pressure, so that the increase in internal pressure in the container upon heating is offset by the external pressure of the water, then (iii) cooling the container. Further provided are systems for carrying out said method, and food products pasteurized thereby.