How do commercial canners make shelf-stable pickled eggs whereas the home canner cannot?

Is it a matter of additives? Heat? Pressure?

Very little information out there about the true differences.

Not looking to try it, just curious.

Edit: [Here is the ingredient label](https://imgur.com/a/AbWJzT3) from a brand of commercial shelf-stable pickled eggs. All of these are readily available to the home canner.