How to Make a Real MRE for Under $5
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- เผยแพร่เมื่อ 3 ธ.ค. 2021
- #prepping #survival #mre
UPDATE: It looks like I may have jumped the gun on this one in an attempt tor provide a cost solution for people on a budget. I indeed cannot guarantee it is going to be 100% safe and therefore I will have to amend or retract this video. I wouldnt want to provide any information that could compromise the health of my viewers after reading more about retort canning it looks as its a much more cost intensive process involving specialized canners/ sealers. diypreparedness.net/make-your... This is a topic I may revisit in the future.
For this video I followed some general principles used to make military MREs which would likely be sufficient but not 100% safe therefore the video must be redacted. i.e. boiling the water inside the airtight low oxygen mylar bag thereby sterilizing and killing any bacteria that could have been put into it. I referenced this article and others for this project but didnt do sufficient research Here is more info science.howstuffworks.com/mre... I apologize for
In todays video we show you how to make a real deal MRE for a fraction of the price. You can buy great tasting MREs here or make your own for cheap!
tinyurl.com/3t2j7v78
Its the same method used to make military MREs. You are boiling the water inside the airtight low oxygen mylar bag thereby sterilizing and killing any bacteria that could have been put into it. No different than what is done by the military. Unlike canning it's presealed in impermeable non porous mylar. Boil the heck out of it and there's nothing that can survive. For more info see this link
science.howstuffworks.com/mre...
WHAT YOU WILL NEED
1) Your own homemade entree (stew, chicken and rice, chili mac etc)
2) MRE Flameless heaters
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3) Mylar bags
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4) Plastic utensils
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OPTIONAL
Mylar Sealer
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Vacuum sealer machine
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Canning Pot (for boiling meals)
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Hair straightener (For sealing mylar)
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UPDATE: It looks like I may have jumped the gun on this one in an attempt tor provide a cost solution for people on a budget. I indeed cannot guarantee it is going to be 100% safe and therefore I will have to amend or retract this video. I wouldnt want to provide any information that could compromise the health of my viewers after reading more about retort canning it looks as its a much more cost intensive process involving specialized canners/ sealers. diypreparedness.net/make-your-own-mres-with-retort-canning/ This is a topic I may revisit in the future.
For this video I followed some general principles used to make military MREs which would likely be sufficient but not 100% safe therefore the video must be redacted. i.e. boiling the water inside the airtight low oxygen mylar bag thereby sterilizing and killing any bacteria that could have been put into it. I referenced this article and others for this project but didnt do sufficient research Here is more info science.howstuffworks.com/mre3.htm I apologize for the errors.
CP PLEASE review the canning instructions at: USDA's Complete Guide to Home Canning. You are going to make someone very ill. Boiling water temperatures WILL NOT KILL BOTULISM SPORES.
Your stew should be processed at 10 pounds of pressure for 90 minutes. I'm not sure it can be done in mylar without an autoclave.
@@benthere8051 Thanks, you beat me to it. As someone formerly in the restaurant business (with a bunch of seemingly useless certifications), every so often you will rely on them. Nate seems to mean well, but he needs to do research before speaking about such a critical topic. It's got to go to 240F+, a simple boil isn't going to cut it.
I am sorry but this is actually incorrect. As a former member of the royal Westminster infantry I can tell you that not only is the material used in the process significantly thicker than standard commercially available mylar bags, it has polymers added to it that make it heat and pressure resistant. You will notice a significant difference in thickness between MRE quality packaging and home preservation packaging.
The reason that MRE packets are so much thicker and tougher is because they go through a pressure canning process. Regular mylar bags cannot stand up to the pressure or temperature of commercial pressure canning. Also there are types of additives that are used in MRE food products provided specifically by the military, that are not publicly available. Some of the preservatives found in military rations make the food as fire retardant has the packaging that it comes in.
Like I noted in a previous comment, during field training exercises I have demonstrated to my cadets that some of the meat products that come out of MREs are completely fire retardant and can withstand being thrown on the hot holes of an open fire, and never burn.
I will insist to you that the amount of salt required to preserve the food in the process that you're using would make the food inedible. It would require more salt than food. The temperatures of boiling water without pressure cannot reach the required Heights to kill pathogenic bacteria, such as botulism, and e coli.
Saying that this is how the military does it, when you are actually unaware of how the military processes their MREs is highly inappropriate. It is an anecdotal way to win an argument. The military does not process their food in this way, or at least not in Canada. The Canadian military actually outsources the processing of their food which is why you cannot acquire the type of packaging that they use. It is not publicly available.
If you were to add products that already had a long shelf life, in a highly acidic liquid. This would be a perfectly appropriate way to preserve your food. If you wanted to make pickles in this fashion it would more than likely be safe to do so.
When preserving meat dairy and egg products, regardless of the vessel, temperatures and pressures need to be precise.
There is no difference between a ball jar and a mylar bag in regards to its ability to store food. So it is best to follow tried and true, scientifically, empirically tested methods for preserving food in canning jars and apply that to mylar bags, while understanding the construction that mylar bags are not as tough as ball jars and cannot withstand high temperature or pressures.
@@WhistlePunkBoards I agree with you completely...in fact, some of the video appeared to show packs of MREs inside the stainless steel tray of an autoclave.
@@benthere8051 It looks like I may have jumped the gun on this one in an attempt tor provide a cost solution for people on a budget. I indeed cannot guarantee it is going to be 100% safe and therefore I will have to amend or retract this video. I wouldnt want to provide any information that could compromise the health of my viewers after reading more about retort canning it looks as its a much more cost intensive process. diypreparedness.net/make-your-own-mres-with-retort-canning/
I purchased a freeze dryer a few months ago. My neighbors found out and now I'm freeze drying food for them. I charge $40 a batch sealed in mylar bags. I've done so much my unit is paid for. Never though it would end up making me $.
I was thinking of getting one too? does your electric bill go up a lot or just a little?
@@hicksminingcompany id like to know too
@@hicksminingcompany Living Traditions Homestead did a report on the price for running a freeze dryer. See YT video "Will Our Electric Bill Skyrocket from our Harvest Right Freeze Dryer?". It turns out to be extremely economical. They ran their freeze dryer for 26 hours for $1.40 and dried $80 worth of food at freeze-dried prices.
I didnt think of freeze drying or dehydrating for sale.
I catch sales on seasonal produce, and dehydrate whatever I can.
I have a decent ladder, and never lack for a spice. Lol
My electric bill didn't go up much, but I have a simple unit.
That is awesome. I got my harvest right about a month and a half ago and a few people have brought food for me to freeze dry. I only charged them $5. They sent a mylar bag along. I gave them the o2 absorber and told them they need to get some.
I just be undercoating them. 🤣😛
I have been an MRE enthusiast--almost fanatic--since 1992. The components, though; mains and sides and desserts. Rarely the "big bag" complete units. The company I purchased most of them from began raising the prices, cutting variety, and then nearly switched completely over to freeze-dried foods. I've seen MRE mains selling for 6 bucks or more; US$. I have pretty much given up on paying those high prices and have switched to the shelf stable Hormel Compleat meals. They have a fair variety, keep for 3 to 5 years--maybe longer, but I haven't tried. Rotate & Replace. Best part about the Compleats are they could be had for under 2 bucks for a 10 ounce serving. With the recent inflation, Wal-Mart has raised the price to $2.12; still a bargain. Making my own would maybe have been an idea a decade or two ago, but at 70, I'm looking more to the convenience of grab, pay, and go. Appreciate all the effort and time you put into making your videos. A CP customer, here. Keep breathin'.
Are you sure aboutn the shelf life? Those have a simple glued film cover and the best buy date are about 6-8 months.
@@bruceweissman8772 Yes. I have kept AND eaten several years old Compleats. The best BY date is only a guarantee as to the contents having the full nutritional values listed on the package at that date. After that date the contents MAY lose some of the nutritional values, but the date in no way implicates that the package is now inedible.
@@bruceweissman8772 *3-4-23* My Hormel Completes have a best buy date 3-4-23. I also use Hormel Completes in my homemade MRE's . I just opened a Mylar to check for the best buy date. I've had this batch of MRE's made for about 3 months. I only put things in MRE's that I enjoy and I rotate out once a year. Hormel Completes are good for 18 months from packaging.
@@SimonRiley115 Yes. Hormel and Dinty Moore collaborate on making the beef stew. Actually, I believe Dinty Moore is owned by Hormel, by looking at a can of DM stew I have here. The stew is great, with nice big chunks of meat and veggies. The spaghetti is my favorite, with mac n cheese close at 2nd.
Is there a reason why freeze dried is less preferable? Aren't mountain house stuff freeze dried
The longest I have ever lived on MRE's was 56 days. There was absolutely nothing else to eat. With the coffee packets creamer and some imagination, you can make a combat capachino. If you don't want to smell those heaters warming up the main meal or don't want to waste water we used the exhaust manifold of running equipment. The thing about the tabasco is you use it as a mouth wash prior to eating, then quickly eat a much as you can before you start tasting it. good luck
Hahahaha, you're bang on!
Someone probably already commented on this, but retort pouches are basically flexible cans. I think you're the right track, but you're doing a normal water bath, bad juju with meat. Normally you'd use a pressure cooker. I'm pretty sure mylar can take that heat as non-metalized mylar is what oven bags are made from. If I was doing this, hot food into mylar, seal it, and into the pressure cooker. Those big vats you see when you're looking at how MREs are made are pressure vessels, you can see the gauges. A 15psi pressure canner does beef in a mason jar, so you probably(!!) don't need to go higher than that.
Nope, you cannot safely generate the needed pressure in a mylar bag. It'd explode. Altough pressure cooking your food is in the right track, but it cant be done efficiently with a home pressure cooker.
Main problem aint the preservation tecnique, as we cooked food every day. It's the lack of preservatives, they're not there for no reason.
Whilst sterilization is essential, if the food just degenerates in the pouch you'll still be unable to eat it.
You cant efficiently preserve an entire meal at home, atleast not something close to an mre.
Nope, it must be done in a pressure canner, not a pressure cooker for canning in Mason jars. The pressure needed depends on your altitude. I’m under 1,000 ft, so mine is 10psi, not 15
@@Bama_J can you explain to me why the altitude matters please? Thank you :)
@@thatswhatshesaid8365 because at altitudes above 1,000 ft the air is thinner and water boils at a lower temperature. Therefore it may not reach the temperature required to kill the pathogens in our food😊
@@Bama_J Ohhh!!! Thats very interesting, I would've never thought of that.. well I really appreciate it and that you brought it to our attention anyway. Take care🌹
Love the idea but a couple of quick things from a former quality control guy:
You're dealing with meat, so pressure canning is a better option especially long term. It reaches higher temps longer and does not destroy the contents in the process. Commercially, that's how its done.
Also, the two things that inhibit bacterial growth the most are a ph below 4.2 or a salt concentration above 3%.
Can mylar bags be pressure canned? I haven't seen this done with home-use pressure canners but I would love to know if it's possible. Thanks!
I appreciate Canadian Prepper but I would not recommend this until I see him eat his MRE a month later with no refrigeration.
Exact same process used by the military just make sure you do a thorough sterilization.
@@CanadianPrepper no its not. Dunning Kruger wants to know your location.
@@drained1177 You're reference to Dunning Kruger is an example of yourself succumbing to Dunning Kruger. Canadian Prepper has already admitted he made mistakes, this proving your assertion incorrect, and showing that you yourself aren't able to recognize nothing more than an error.
@@drained1177 I don't live that far from CP and if he wants to send it to me I'll eat it six months later if you want.
@@ThesenamesAreLame he did not know that at the time of making the comment, there for u r not recognizing the error of not knowing the information before making the comment
Greeting from New Zealand! For those of you who think you can't can low acid foods without a pressure canner (and I am seeing a ton of comments to that effect)- I can assure you that you can. Pressure canners have only been around since the 1960s, but meat and veggies have been 'canned' since 1809 when canning was first 'invented' in France. Canned meat was a staple for soldiers in The Great War, WWI and WWII, all LONG before pressure canning was invented. I even have copies of charts from the 40s and 50s (from the U.S. from the Ball canning company), specifically for the home canner, giving the waterbathing times for all foods including various meats and veg.
Families were large at that time, so food was generally canned in 1 quart jars. The waterbathing time for these was long - around 4 hrs, simply because it took that long to get the contents in the middle of the jar up to - and maintained for the required time - the required temp. Food done in the mylar/retort packaging is only single serve, and lies fairly flat, so the temp in the middle of the bag is reached and maintained in a much shorter time - around 45 mins.
These kinds of pre-made single serve meals that don't require water, would great in general in any prepper pantry. Fab video CP!
Pressure canners are not even available in many countries, yet the people can low acid foods and meats.
@@sparrowgarden1401 Exactly! We can't get them here in NZ. I really like the idea of the single serves in mylar bags. Instead of doing a big jar for 4 hrs, just do a butt-load of single serve packages for 45 mins, and fabulous fast heat 'n' eat for those times when you don't have time - or just can't be bothered - cooking a big meal. Especially for those of us that live on our own.
Kia Ora, my ANZAC Cousin, Sydney Oz here. I have been making my own MRE packs with grocery items for ages I always add a supersized clipseal bag that is for when you break up the pack & a kitchen tidy bag to pack everything inside. I use this for collecting the rubbish after I finish. I collect the free condiments from eateries & add them to a separate sandwich bag. I know we all have extra tissues / odd bods we collect so I added those take away cutlery packs.I added a few tic tacs for breath freshener) & you can pack a few napkins for many different roles. New ANZAC Ration Packs are so much better than 30 years ago during my Army Reserves Time.
I'd also suggest little drinking water additive pouches, like crystal light or something with electrolytes
A couple of electrolyte drink pkt mix is also a good idea to stick in a first aid kit especially when it is very hot out and to help rehydrate after diarrhea or vomiting
Brawndo has got what plants crave!
I do a lot of home canning and safe canning of low acid foods like meat and vegetables requires using a pressure canner, not just boiling water. While I love your idea of home made MREs, I am not sure why using mylar instead of a canning jar would mean that boiling water method is safe. Did you have any resources available supporting this method? Thanks CP!
Yeah I’m a mere water bath canner and can’t can meat a veggies for the same reasons you mention. This kinda has me spooked for people.
Pam, you are 100% correct. Low acid foods must be processed in a pressure canner! The food must reach 240 deg. and boiling water never gets above 212 deg. Anyone who does this is risking botulism poisoning.
Its the same method used to make military MREs. You are boiling the water inside the airtight low oxygen mylar bag thereby sterilizing and killing any bacteria that could have been put into it. No different than what is done by the military. Unlike canning it's presealed in impermeable non porous mylar. Boil the heck out of it and there's nothing that can survive.
science.howstuffworks.com/mre3.htm
@@CanadianPrepper You didn't really answer her question; "Did you have any resources available supporting this method?"
The packaging material used for MRE's is officially called, "tri-laminate retort pouch". It's kinda like a mylar, wrapped in plastic and paper.
Mylar is so expensive where I live.
Just a 5 x 11 inched bag is $30...just for the bag.
You are one straight forward no nonsense guy that I truly trust to give us the real deal tutorials for survival. This was a much needed instructional video, thanks so much!
you do the most fun and entertaining yet useful and important prepping videos I've seen. MREs are awesome and you just teached us how to do one ourselves
Been binge watching your videos and enjoy every one of them. You got me hooked. Peace to you bro!
My bro, you’re on a roll! Thanks for showing us how to ready up! All the best with business & ventures!
Hey CP, when you can food, you have a large open mouth funnel, use that to fill your mylar bags. This will keep your edges clean and easier to seal
I appreciate all the work you do. Thanks for Sharing!
Another awesome how-to video. Thanks for all the tips. Also, the background sound effects helped keep my attention. Great job!
Look up something called “unicorn bags” used for Mushroom cultivation. They can easily withstand sterilization temperatures (250°F to 260°F). There are even options that are much cheaper from Uline that can withstand sterilization temperatures, but precautions must be taken to prevent them from melting-wrapping the bags and towels so they don’t touch the sides of the pressure canner when it is up to temperature.
New favorite survival channel. Big help for nomadic people such as myself
Also, if you use disposable birch cutlery instead of plastic, you can use them for kindling!
Kind of makes me want to do a nice 3 sister stew with wild rice for the soup, then have some pemican rations in there to mix up a little in the stew...adding some nut rations with acorns & pecans, maybe some pine nuts, a nice little trail mix... get my little Native meal out on the trail, lol!
Please don't do this, you will get botulism. Please do some research on the merits of pressure canning
Do not do this unless you want a bad time.
Using a canning funnel(for the bag) & use a pouring measuring cup(for soup) may help with getting the food in there
And IRON might help with sealing bags
I live in Brazil... I don't need a heater... I just put my mre in the sun on a black surface. What a luxury!
I live in Greenland - if I'm going to freeze anything - I just put it outside my house.
Of course this only Works in winter.
Be well.
Peace!
Nate, be sure to include a "Shizzy Paper Puck" for a slight up charge. It adds to a cleaner bottom line.
Another marketing concept from Brute Force Cybernetics. Where we create a need, then fill it. Cheers, Mate.
Thank you for all of your wonderful ideas. I learned something new about sealing mres.
I love this. As an idea to clamp your bag while heating, you could throw in an office binder clip. They're small, cheap, and can hold very well.
For what I am thinking about, I think I don't need stew etc. The MRE without is is short term emergency food. Thanks for updating. It make me feel good that you did realize a mistake and tell us. It just means you are human and trustworthy.
As stated by others, safe food storage is a must. Low acid foods NEED to be pressure canned. To properly CAN in a flexible container, specially designed retort mylar bags need to be used. Retort bags are heavy multi layered material that have a metal foil laminated between layers of food grade plastic. A chamber type vacuum sealer ($ VERY expensive $ specific for retort sealing due to higher temp needed to seal the material) is used to close and seal in a full vacuum prior to heating in a pressure caner. The USDA does not support home based retort canning due to the higher risks associated with low acid foods secondary to the packaging process. Stay safe AND alive.
great video! I love xmre's , but they are expensive. I couldn't vacuum seal my mylar bags in food saver either, but now you gave me the secret to try! thanks
You can seal them with an iron. Just dont lay the bag flat. Lol
I couldn't vac seal them, either on 2 different Food Savers. And I, too, revel in MRE's. Spaghetti. And the cheese packs are the best on the planet.
I’ve been waiting for a video like this for years THANK YOU
One of the best informative videos that I have seen in a great while...thanks...
i always freeze my food first prior to vacuum sealing. i imagine the same can be done with mylar. most helpful video. had no idea of this kind of technology and was thinking i'd have to spring some $3,000 for a freeze dryer. thank you much.
Fats : Coconut ,oil , dried slices , sugarless flakes . peanut butters are great Long burning calories that last in storage . I like pork rinds too . Salmon skin fried and dried is Pure Crack too, so good & healthy . All Day energy . no sugar spikes /valleys
Wondering about stuff with meat. When canning you need to pressure can to get temps high enough to avoid botulism. How do you avoid botulism with just boiling?
I waterbath can meats for 3 hours.
you can't. botulism spores can only be neutralized at temps above 240 deg. This requires a pressure vessel.
@@sparrowgarden1401 - Don't rely on water bath because it doesn't get hot enough to kill botulinum. You may get lucky a thousand times --- until that one time when your luck runs out.
Botulism used to kill a lot of people - and that's why pressure canning was invented.
@@NullamSperareSalutem Could you not just put in the oven at 350 for a couple hours. Do 10 at a time to make it worthwhile??? I don't know. Just asking.
U cant trust this, CP didnt finish high school chemistry yet.
Awesome tip on the Mylar bags being flammable.
The pouch needs to boil for three hours if using the water bath method of canning. Using a pressure canner would depend on the size of pouch, anywhere between 75 an 90 minutes at 11 pounds or so depending on elevation.
Thanks for the info. I have pressure canned beef stew in jars, but the MRE meal adds a new dimension.
Read Canadian Prepper's additional comments. Please do not try this.
Well that set a whole new thing I have to study into place thank you as always
The only thing that's worse than not having any food, is getting sick from your food. I wouldn't trust this.
I had no idea you could use a mylar bag like an MRE. Thank you very much for posting this video.
LOVE this! If you have certain dietary restrictions or health problems you can make your mre a bit healthier
Mm, yes, and a bit deadlier.
This will kill you
Shit kits the fan... dietary restriction goes OUT the window you Eat what is available...I noticed with all the Food Giveaways are a Crap Shoot as to what you get.. but when your Hungry a Box of Misc food means you & your People get to eat for a Few more Days
True in a shtf .I had hoped to make and try a few out hiking while getting myself healthier. Right now I eat better ,I get better
@@tracieramson4719 sugar is literal poison for a diabetic. Wth is that logic?
I am a canner and I see from the comments on the page i need say no more lol We are all here to learn and I think you are learning a lot today lol Thank you for your videos! Now if you had made freeze dried MRE bags.... ROFL
When I vacuum seal wet stuff, I freeze it in portion sized containers first. This does leave empty pockets around odd shaped chunks. I think a better method might be to submerge the lower portion of the bag in water and clamp it below the water line and then seal it.
I just got a vacuum sealer a few weeks ago and did the same thing. What I found that helped was to only partly freeze it. Where it wasn't really liquid anymore but was still kind of pliable. Then when I vacuum sealed it squished down a bit. That said, it's so close to turning back to liquid in that state that there will be a microscopic amount of liquid that might try to work it's way up to the sealer. I just made sure I had a few extra inches at the top. Did 7 bags and only ended up with one drop in the food saver.
The Foodsaver strip in the corner of the Mylar bag is so helpful.
Good info, was looking to making some MREs at one time but since we have a FD haven't felt the need to, but still would be great and cost effective for bug out situation or just backpacking/hiking/camping.
The recommend shelf life of the FRH "Flameless Ration Heaters" is 5 years but have been known to work longer depending on storage conditions "cooler better" like O2 absorbers they will go bad over time
Stay Safe & Good Luck
thanks from Morocco, I was thinking about of we can really make MRE at home, great video
Always good info on this channel.
If you have a freeze dryer, Phil at 4800 feet has a great video on how to vacuum seal up mylar bags with that too. Worked like a charm
Wow ! Bro... your the man ! I always look at MRE's and find them to expensive and never even think you can make your own. I feel so dumb for not thinking about it. For the exterior bag check Uline maybe the have shipping bags that could fit the bill. Amazing content as always.
Please don't do this, you will get botulism. Please do some research on the merits of pressure canning
I winder why they're so expensive, capitalistic scum trying to make chea pahit and sell expensive!!!!
I gave up trying to straighten this mop. Glad I have an even better use for it now!
The hair straightener technique would work well for making backpacking meals, which are dry, unless you put in a bag of cheese or peanut butter & jelly. You just want to seal it in a bag that won't fall apart, like a zip-lok bag does.
Use a chamber sealer . Bought one specifically to use with Mylar and it does fluids as well. Cool video
Great idea Nate. What you are doing is home canning in a bag. If someone follows the instructions for canning in a jar, canning in a bag should work.
Canaid, good morning brother, killer vid man, def saved to my favorites. keep up the good work sir cheers from the U.S 🍻
In this presentation you mentioned needing some kind of clip to keep the MRE closed while heating it. I keep different sizes of paper binding clips handy. Also clothes pin would also work
To make your own energy bars, the only things you need are oatmeal, peanut butter, and honey. Mix it all together. Getting the right consistency is the hardest part. From there, you can form strips and bake them to the hardness you want. You can seal them for later if you want. I don't know how long they would last. I haven't tried. That is just a thought to toss out there.
Awesome video! I'm going to watch it again with the whole family.
I like the idea of a “at home “ MRE. You can use canning jars and a pressure cooker to have shelf stable no cooking required meals. Side bonus is if things are really bad at least you have extra jars to preserve things for difficult winters in the future. 🧐
There is an easier way of doing that! Use a meatloaf pan and freeze it to the size of the bag you want to use, Then run hot water under the pan, then put the frozen food on parchment paper back in the freezer for about 10 Minutes. Then slide it right into the bag and vacuum back it. Easy pezzie, no mess!!!
Man I have know clue how it took so long for me to find your channel this is awesome Canada strong 💪 🇨🇦
A small vaccum sealed bag of dehydrated fruit,milk powder,coffee.....also you could raid all of the fast food joints for their single serving sachets of salt,pepper,sugar,napkins and wooden stirrers seeing as though they are free
clostridium botulinum requires an internal temperature of 116C to be inactivated. Boiling in a bag in a water canner will NOT kill these spores. Food must be acidified to below 4.6ph to be used in this way. However, food contaminated with clostridium botulinum toxin can be made safe by boiling for 10 mins. (technically you need to be above 90C for 5 minutes, but boiling for 10 is safer.)
Sorry this ended up being a goof up but I did get one thing out of it that I didn't know was available and probably should have is the MRE heaters. Those I will be looking for. Thanks for the time and energy that you did use
Wow! This is amazing! Thanks for this!
As a canner, the process you showed would work for a high acid food such as tomato sauce. Once you add meat, beans or anything that would make your finished product a low acid food then you should be subjecting your finished sealed product to pressurized temperature for an extended period of time.
Yes, and if you were a chemist, you'd also notice that this recipe is identical to making poison
Wow---all your videos are quality stuff. Thanks.
You are hilarious. I'm thinking this is serious stuff but this guy is sarcastically funny. Thanks for your videos. 💕
Thank you! I do have questions, any suggestion how much salt is needed? Also how long to boil bags? Do you think it is same time as canning? I LOVE that you made this video! Thank you Canadian Prepper!
Some great ideas to work with and research further, thanks. I think a 10 to 20cm deep rectangular basin with water and a canning funnel would have made your life easier. The canning funnel will get your runny food in the bag with way less mess, maybe rest the bag in a jug to you have both your hands free and the bag is supported. No canning funnel? No problem. Just cut the top of a 5litre water bottle with a wide neck and use upside down for the same result. The square basin with water is to lower the bag into before sealing. The air gets squeezed out by the water in the bowl and you then bend the top of the bag over the flat edge of the basin. Now you can apply trusty hair straightener to seal. I did all this when freezing liquids like beaten eggs. I did not want any air in the bag. Use see through zip locks to practice with.
If you don't mind your outer bag being clear. Green house plastic is 5 mil and 7 mil also UV resistant.
I really like this, I want an extra like button. I now live in hurricane country. It seems to me that I would like to have some of these. Very easy to carry in the car. A couple of years ago my sister got caught in an ice storm near Atlanta. She could not drive because of the ice. She walked through ice and snow to a house and begged to be let in. She said she was crying hysterically but the time she got inside. People in the south don’t think about ice that much. But with the weather changes they should. Pack a duffel with survival stuff for weather emergencies. And for heavens sake keep a full tank of gas.
Again. Thanks to CP for a great video.
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Great video CP! I would buy some dehydrated fruit to add to a small bag and vacuum seal it. Easy to rehydrate with hot or cold water and can be eaten dry if necessary. Also putting some toilet paper in the MRE might be a good idea-the military always include the sh!t tickets in theirs.
Freeze dried is IMO a much better choice.
Seal A Meal Mylar bags 11”x14” SteelPak Textured/Embossed Mylar Vacuum Sealer Bags - One Gallon Size Hot Seal Commercial Grade Food Sealer Bags for Food Storage and Sous Vide (28, 50 or 500) (50) Hope this helps. Love your show, thanks for all you teach us.
These home made items should be pressure cooked.
Also poke a small hole in the power bar and bag of trail mix and seal that on its own. It takes the air out of the bag and package first to make them last longer
Great video! Thank you! However, I would pressure cook these. Don't know how that will affect the glue on the mylar bags, so you'll have to experiment their ability to seal after the pressure cooking is all done.
Haven't bought any MREs or freeze dried food in awhile (still getting canned food) so this is actually pretty helpful
Nate you can process RETORT bags (not just the average thin mylar) in a pressure canner. Boiling mylar bags is not enough for long term storage
I'd add the little condiments packets in every form possible to every kit as they can be used in other things too, like fresh kills.
I was thinking this also.
One thing you should consider throwing into your MRE bags is antacids or those peptide pills for any indigestion you may have from sleep deprivation or stress
Love it, I need to learn how to cook and make this.
Sweet! Thanks for this awsome video!!
Rain Country channel on is great to learn more about food preservation, particularly dehydrating and also about living off the grid.
Thanks for the follow up, I was thinking to myself, damn are you sure Its this easy?? Wish it was. Definetly worth looking into this, I'm just starting to prep for my family and myself, and it seems to be hard to find MRE's these days
Mylar bags can be pressure cooked same as jars and same time frame. Difference is that it won't bust and is not heavy in a grab and go situation.
For a dinner MRE/ I would put a nice filling stew or Indian style curry (medium heat level) with rice or potatoes, silica gel pack, I would also try adding a vacuum sealed 500ml water, a pack of dehydrated fruits or cookies, utensils & wet wipes.
I believe boiling is ok IF you boil for 3 hours as people did in water-bath canning for years now. But it looks like it may be a good option .
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Yes! the tabasco. They gave tiny bottle in 1990s MRE. I hated tabasco before and still do, Valentina is my fave...but adding that tabasco to MRE foods was like a high chef seasoning, the flavor was the key trick to making that nasty food taste decent enough to eat, otherwise it was like a barf bag on a long boat trip type meal.
Thanks for sharing this video. 👍🏻
Nice informative video, agree about the cost of single entries 👍
😲Wow man. This Video is Gold. You are very generous.
📕Pd. Just bought on Amazon the Emergency Medicine book you review. Coming for Xmas. I am a MD so I am very interested in knowing this book. Doc out from Chile 🇨🇱
This was great info thanks
Just something I didn't hear you mention or see in the comments, aside from the high heat/high pressure issues, most foods can be sealed up - sans air - and put in the freezer which will kill most bacteria as well as any democra.. I mean parasites that may cause problems. These can stay fresh for months or even a couple of years depending on food content and then taken out and thrown into your pack for any little trip to the woods or whatever.
Pressure canning meals with meat in Ball jars, is how its safe for years at room temp. Would you be able to pressure can these mylar bags? Just curious, as jars and lids are getting scarce and hard to buy. The length of time though is an hour and a half at 11 lbs pressure here in the eastern USA. Wondering if the bags hold up?
A better video would be gather dried vegetables, a beef bouillon, dried meat in a mylar bag & when time to eat open bag, add hot water! I understand the MealsReadyToEat but you always need water & flameless heater can be added. You could freeze the stew in a cube, add to mylar bag then vacuum the air out & seal the bag with the hair straightener!
Best prep video to date.
Upon opening if you bring to a boiling temperature for 10 minutes would that render the botulism inactive. That is what our ancestors did when they water bath canned low acid foods before pressure canners. But low acid foods were water bathed at least 3 (three) hours.
Of course if you used freeze dried foods you wouldn't need to worry unless it was not processed fully and moisture remained.
I went and bought those peppers to make pepper spray. Showed my son today. Thanks for the info