It occurred to me today at lunch that bagged, prepared food was a process that is maybe possible to do at home! I'm so glad you made a video of your process!!! This is gold for people who want to be prepared. Thank you!!
wow that is cool! So raw food goes in the bags and the pressure cooker cooks the meat inside the bag? So when you open it, it's ready to eat??? Thanks!
JVR 100 is more affordable and works with the optional retort bar. Be careful buying a vac chamber ... some claim to work but dont and its a pretty big investment. My 941 pressure canner will do 65 - 8 oz bags. Thats getting it done! 😂
this was very helpful, Mike. Thanks. I see lots of creative ways to use this...just got my retort bags...I have a large industrial vacuum chamber packaging machine. I'm going to experiment with retort sealing whole meals like Spaghetti and meat sauce or Beef Stroganoff. Should be interesting.
You know, I’ve always wondered how they made the MREs we ate in the Army. This seems to be an appropriate method. Sure, the equipment is expensive, but MREs cost so much per unit that this method would start being a bargain really fast! Thanks for this... I may try it for things like spaghetti and beef stew. Do you know if the shelf life would be similar to an MRE?
I'd love to see what the meat looks like after the canning process. What do you do afterwards? Keep it in the fridge, freezer, or on a shelf? If on a shelf, what's the shelf life like? Thanks :)
Neat video. Only thing to say, is that the cdc recommends NOT using pressure cookers, but instead using approved pressure canners. I don't know why, but it's right on their website.
Thank you for the video; concise and informative! I want to use the retort canning method for soups. What vacuum sealer do you recommend for upright applications?
Hi this is all new to me but just wondering if the pressure cooking is essential. I might be missing the obvious here. I want to put in wet food such as beans and mash, pasta etc. I was think of freezing before vacuum sealing but is there a purpose to the pressure cooker? Or just showing you can cook it in the bag? Thanks. Its ok I feel stupid now. It's to sterilize. Hope this can still be done without a pressure cooker.
Organic food get decay by time , the reason for decaying are bacteria , so the pressure canner or autoclave are used which creates a temperature in range 115 c to 121 c as it requires a temperature of 115 c ( by FDA ) to kill all bacteria , so if it is just vaccumed then with the oxygen and water present in food will help bacteria to grow but by removing a large amount air ( here oxygen ) the decaying prosses is slowed down. As environment for bacteria to grow are warm temperatures 25 c , with moisture and oxygen .
I have a couple of questions: how cooked does the meat become in the pressure canner? Do you ever do pureed food? I am looking to use this method for moist pureed beef for a person who requires g-tube feedings. Thanks in advance for your response.
Karole Pearce No, the meat does not get cooked at all. If you are familiar with canning, the process is about identical to retort canning. The “cooking” he does is not actually cooking, he is just heating up the meat enough for bacteria to die, not to make it ready to eat upon opening. In order to kill all the bacteria (sterilise the pouch and it’s contents) every single chunk of food has to get heated to a minimal of 80 degrees Celsius for a dozen of minutes or more to ensure it has been properly sterilised all the way through, but higher temperatures of about 100-120 degrees Celsius sre more than enough to anihilate any type of living organisms. Yes, you can pack pureed food even with a cheap sealer but the seal may fail because of the moisture. A bottom of the line professional machine will cost you about 150 USD and has an option for “high moisture food” and is definitely a way to go for the stuff you need
@@t-55am2b5 If you're processing canned food according to the FDA guidelines, it's getting somewhere around an hour at 10-15PSI, and that will leave your food *VERY* well cooked and absolutely safe to eat upon opening.
Are you using an electric pressure cooker (i.e. Instant Pot) for this? I know electric pressure cookers are not FDA approved for canning, but why? Maybe it has something to do with the glass jars. I'm very curious.
I use a Carey: www.amazon.com/CAREY-DPC-9SS-Pressure-Canner-Cooker/dp/B00VTL8STO . I believe it is USDA approved because it uses a weighted pressure gauge. I really dont pay attention to USDA recommendations but I would not use an Instapot because of my own concerns over canning safety. But each person is free to make their own choice. Cheers
Thank you for your question. The model I use is no longer available. But you can purchase the new model and bags here: vacupack.com/commercial-vacuum-sealer/commercial-vacuum-sealer-minipack-torre-mvs-20.html. The company game me excellent service.
Sorry, in my opinion, those pouches shouldn't be stacked like that. There will be certain surface area won't be sterilized. Therefore it may affect the result after due to bacteria spores existence
Using an instant pot is very scary. Use a proper pressure cooker with a gauge that is tested every year is the only way to go. Insta pots do not regulate pressure anywhere near what is needed to eliminate things like botulism, etc. They are excellent coolers but should never be used for canning regardless of what infomercials tell you.
For that very reason I do not use an Instapot for pressure canning. Rather I use a Carey: www.amazon.com/CAREY-DPC-9SS-Pressure-Canner-Cooker/dp/B00VTL8STO . Cheers
CASH FACTS BELOW ASKED YOU... "Can you make a video showing the finished product? Opening it up to eat it." You said you would two years ago. Thanks for nothing.
Yes it's so funny how he talks down about people's Walmart vacuum sealer that actually do exactly what they intended to do with them then he shows himself processing in a cheap Dollar store electric pressure canner that's not safe for canning anything there's no way to be sure that thing is maintaining temp and has been proven they don't
I don't own one of these pressure canners, but they are not cheap. They are about 120.00 or more. They are just an electric pressure canner that instead of using your stove for the heat it sits on your countertop. RoseRed Homestead on you tube has one and demonstrated using it and it is safe to pressure can with it.
![เบิ้ล ปทุมราช - สาวสอง ( มีมี่ของอ้าย ) ft. ตาต้า,ต้องเต [OFFICIAL MV]](http://i.ytimg.com/vi/mqlMjnP08XI/mqdefault.jpg)
It occurred to me today at lunch that bagged, prepared food was a process that is maybe possible to do at home! I'm so glad you made a video of your process!!! This is gold for people who want to be prepared. Thank you!!
I agree with you, It´s really gold for me personally.
Thanks for demystifying how retort packed food is made..
What machine is that?
So, those have a way lower moisture content than canned foods, looks like the perfect way to have meals that taste fresh and are shelf-stable.
wow that is cool! So raw food goes in the bags and the pressure cooker cooks the meat inside the bag? So when you open it, it's ready to eat???
Thanks!
JVR 100 is more affordable and works with the optional retort bar. Be careful buying a vac chamber ... some claim to work but dont and its a pretty big investment.
My 941 pressure canner will do 65 - 8 oz bags. Thats getting it done! 😂
That's a neat video Mike. Very useful and interesting... 👍
this was very helpful, Mike. Thanks. I see lots of creative ways to use this...just got my retort bags...I have a large industrial vacuum chamber packaging machine. I'm going to experiment with retort sealing whole meals like Spaghetti and meat sauce or Beef Stroganoff. Should be interesting.
how did it work out?
You know, I’ve always wondered how they made the MREs we ate in the Army. This seems to be an appropriate method. Sure, the equipment is expensive, but MREs cost so much per unit that this method would start being a bargain really fast! Thanks for this... I may try it for things like spaghetti and beef stew.
Do you know if the shelf life would be similar to an MRE?
Try checking cdc or fda website. They have all kinds of useful information.
You said you would post the link for the vacuum sealer. Would you mind posting the link? I don't see it. Thanks.
He did they do not make that particular model anymore.
I'd love to see what the meat looks like after the canning process. What do you do afterwards? Keep it in the fridge, freezer, or on a shelf? If on a shelf, what's the shelf life like? Thanks :)
We store on the shelf. I have had them last for several years but they taste best at 1 year or less of age.
Neat video. Only thing to say, is that the cdc recommends NOT using pressure cookers, but instead using approved pressure canners. I don't know why, but it's right on their website.
That is because instapots have a regulator that prevents the correct pressure from being reached
Thank you for the video; concise and informative! I want to use the retort canning method for soups. What vacuum sealer do you recommend for upright applications?
I've heard that everything but eggs, fish and raw pack vegetables must be cooked for retort canning.
Really awsome video, thank you
What is the vac machine? I did not find a link. Thank you
Thank you for doing this, have any of your bags balloned some?
Hi this is all new to me but just wondering if the pressure cooking is essential. I might be missing the obvious here. I want to put in wet food such as beans and mash, pasta etc. I was think of freezing before vacuum sealing but is there a purpose to the pressure cooker? Or just showing you can cook it in the bag? Thanks.
Its ok I feel stupid now. It's to sterilize. Hope this can still be done without a pressure cooker.
Organic food get decay by time , the reason for decaying are bacteria , so the pressure canner or autoclave are used which creates a temperature in range 115 c to 121 c as it requires a temperature of 115 c ( by FDA ) to kill all bacteria , so if it is just vaccumed then with the oxygen and water present in food will help bacteria to grow but by removing a large amount air ( here oxygen ) the decaying prosses is slowed down. As environment for bacteria to grow are warm temperatures 25 c , with moisture and oxygen .
Quick question: To preserve the food life, why do you need to vacuum-sealed the pouch? Isn't normal sealing then retort is enough?
Removing the air prevents oxidation of food.
Another benefit of removing air is that during cooking air would expand in volume and can cause the pouch to burst.
Are there resources you used to learn more information about Retort Pouch Canning?
Maybe you could’ve shown the end result fella! Not happy.
I have a couple of questions: how cooked does the meat become in the pressure canner?
Do you ever do pureed food? I am looking to use this method for moist pureed beef for a person who requires g-tube feedings. Thanks in advance for your response.
Karole Pearce
No, the meat does not get cooked at all. If you are familiar with canning, the process is about identical to retort canning. The “cooking” he does is not actually cooking, he is just heating up the meat enough for bacteria to die, not to make it ready to eat upon opening. In order to kill all the bacteria (sterilise the pouch and it’s contents) every single chunk of food has to get heated to a minimal of 80 degrees Celsius for a dozen of minutes or more to ensure it has been properly sterilised all the way through, but higher temperatures of about 100-120 degrees Celsius sre more than enough to anihilate any type of living organisms.
Yes, you can pack pureed food even with a cheap sealer but the seal may fail because of the moisture. A bottom of the line professional machine will cost you about 150 USD and has an option for “high moisture food” and is definitely a way to go for the stuff you need
@@t-55am2b5 If you're processing canned food according to the FDA guidelines, it's getting somewhere around an hour at 10-15PSI, and that will leave your food *VERY* well cooked and absolutely safe to eat upon opening.
Are you using an electric pressure cooker (i.e. Instant Pot) for this? I know electric pressure cookers are not FDA approved for canning, but why? Maybe it has something to do with the glass jars. I'm very curious.
I use a Carey: www.amazon.com/CAREY-DPC-9SS-Pressure-Canner-Cooker/dp/B00VTL8STO . I believe it is USDA approved because it uses a weighted pressure gauge. I really dont pay attention to USDA recommendations but I would not use an Instapot because of my own concerns over canning safety. But each person is free to make their own choice. Cheers
great option , may you share where do you get those retort pouches? any specification to be aware of? Have you ever tried fish?
They can be purchased @ topmylar.com. There is information available @ topmylar.com regarding canning fish with retort pouches.
Please give the information for your device. Thanks
How long it takes to presssure canning if you have a cooked meat?
Thank you for sharing, very informative :o)
Can these types of bags be heated up? Thanks
Where can I buy the pouches?
Where did you get your commercial vacuum sealer?
Where you buy the machine
Can you share what vacuum sealer you are using here?
Looks like a Minipack MVS31
You got it!
I would love to see the link to the vacuum packer
Thank you for your question. The model I use is no longer available. But you can purchase the new model and bags here: vacupack.com/commercial-vacuum-sealer/commercial-vacuum-sealer-minipack-torre-mvs-20.html. The company game me excellent service.
says page not found@@MikeOmeg
Are these type of baggies also available in transparent ?
I've seen them that way, but you dont want that. The transparency will allow light into the bag so it won't last nearly as long
No, because they have an aluminum center.
I have seen clear retort pouch.. they are named nylon retort
I was trying this before I found this video. I tried it with Mylar and had mixed results.
Sorry, in my opinion, those pouches shouldn't be stacked like that. There will be certain surface area won't be sterilized. Therefore it may affect the result after due to bacteria spores existence
Using an instant pot is very scary. Use a proper pressure cooker with a gauge that is tested every year is the only way to go. Insta pots do not regulate pressure anywhere near what is needed to eliminate things like botulism, etc.
They are excellent coolers but should never be used for canning regardless of what infomercials tell you.
For that very reason I do not use an Instapot for pressure canning. Rather I use a Carey: www.amazon.com/CAREY-DPC-9SS-Pressure-Canner-Cooker/dp/B00VTL8STO . Cheers
Exactly, I have done a lot of tuna, and replace the gauge every year to be acurate.
Could I use regular vacuum sealer bags?
$3,000 vac sealer
CASH FACTS BELOW ASKED YOU... "Can you make a video showing the finished product? Opening it up to eat it." You said you would two years ago. Thanks for nothing.
Yes it's so funny how he talks down about people's Walmart vacuum sealer that actually do exactly what they intended to do with them then he shows himself processing in a cheap Dollar store electric pressure canner that's not safe for canning anything there's no way to be sure that thing is maintaining temp and has been proven they don't
I don't own one of these pressure canners, but they are not cheap. They are about 120.00 or more. They are just an electric pressure canner that instead of using your stove for the heat it sits on your countertop. RoseRed Homestead on you tube has one and demonstrated using it and it is safe to pressure can with it.