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Old 08-07-2013, 11:10 AM
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did a simple search on retort canning and came up with this U tube vid.

Looks interesting;




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Old 08-07-2013, 11:23 AM
Mels thinkingitover Mels thinkingitover is offline
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The least expensive retort canner I could find anywhere is over a thousand dollars. A decent looking quality and options looks like it starts at about $2200.

The user who mentioned retort canning (canning in pouches) mentioned "a canner."

It is important for anyone considering canning in pouches be aware it is not something you can do in a standard canner. That was my point, not that it can't be done, but that it is not an easy or even vaguely inexpensive method of food storage.

It also will not address the meals-in-a-jar information request of the OP. There is an active thread in the General Preparedness section on retort canning.
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Old 08-07-2013, 11:28 AM
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Originally Posted by Mels thinkingitover View Post
The least expensive retort canner I could find anywhere is over a thousand dollars. A decent looking quality and options looks like it starts at about $2200.

The user who mentioned retort canning (canning in pouches) mentioned "a canner."

It is important for anyone considering canning in pouches be aware it is not something you can do in a standard canner. That was my point, not that it can't be done, but that it is not an easy or even vaguely inexpensive method of food storage.

It also will not address the meals-in-a-jar information request of the OP. There is an active thread in the General Preparedness section on retort canning.
oh I just started one as well...

But I guess if one has the money it can be done in the home.

You have to admit that's a nice vacuum sealer this guy has.



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Old 08-07-2013, 11:31 AM
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oh I just started one as well...

But I guess if one has the money it can be done in the home.

You have to admit that's a nice vacuum sealer this guy has.
Very nice indeed. My fear was that someone would see the info. as mentioned and think they could toss some of the bags in their canner at home.

I never want to have to read in the "Post-SHTF Report" an article about how many people were killed by wet-canning in mylar bags with a pressure canner.

I think it's fine that you started a thread. A centralized place where people can get appropriate information would be wonderful.
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Old 08-07-2013, 11:38 AM
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Originally Posted by Mels thinkingitover View Post
Very nice indeed. My fear was that someone would see the info. as mentioned and think they could toss some of the bags in their canner at home.

I never want to have to read in the "Post-SHTF Report" an article about how many people were killed by wet-canning in mylar bags with a pressure canner.

I think it's fine that you started a thread. A centralized place where people can get appropriate information would be wonderful.
understanding all aspects of canning is a good thing.

The biggest dis-advantage I can see with this technology is that one cannot reuse the pouches.

with canning jars all you need is a new lid.



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Old 08-07-2013, 12:26 PM
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http://www.webstaurantstore.com/vacm...g.com+Campaign for the chamber sealer. add your American canner, say $250, pouches $50. under $1k

I can't understand why you think this is magic. the chaber sealer is required because it has the best sealing bar and external bag sealer, aka seal a meal etc cant melt the pouches enough to seal properly. I cold pack my chicken (uncooked) and cook my chili, let it cool (can't seal and vac hot food) in the pouch then cook in the canner just like jars for 60 minutes.

But if you think this is hard or costly it isn't for you but doesn't mean it doesn't work for others. I have eaten chicken that I canned in the pouch that was two years old was fine.
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Old 08-07-2013, 12:28 PM
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understanding all aspects of canning is a good thing.

The biggest dis-advantage I can see with this technology is that one cannot reuse the pouches.

with canning jars all you need is a new lid.
it's about convenience and weight. no need to worry about broken glass in your bug out bag or backpack while camping etc. when I can I do both jars and pouches.
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Old 08-07-2013, 12:32 PM
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Originally Posted by Mels thinkingitover View Post
Very nice indeed. My fear was that someone would see the info. as mentioned and think they could toss some of the bags in their canner at home.

I never want to have to read in the "Post-SHTF Report" an article about how many people were killed by wet-canning in mylar bags with a pressure canner.

I think it's fine that you started a thread. A centralized place where people can get appropriate information would be wonderful.
anyone who puts up food for storage without researching the proper method is an idiot. I tested as I went. try a pouch of chicken at 3 months, 6 months and a year. I have eaten it at 2 years new and still good.
last but bot least is you won't be able to just throw a mylar bag in canner. they will explode in the canner.
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Old 08-07-2013, 12:33 PM
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did a simple search on retort canning and came up with this U tube vid.

Looks interesting;

http://www.youtube.com/watch?v=lG_TrqcyYBc
there ya go now that you seen it on youtube it is real.
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Old 08-07-2013, 12:42 PM
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there ya go now that you seen it on youtube it is real.
calm down Jr. I started another thread on it.

https://www.survivalistboards.com/sho...d.php?t=313067



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Old 08-07-2013, 09:39 PM
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Default Lots of Jar or Mylar pack meals from food storage & How to.

http://cheftessbakeresse.blogspot.co...od-recipe.html

I have only tried the "Country Sausage, Hash Brown and Pepper-Cheese Scrambled Egg Breakfast Skillet" Really like it. Ova easy brand eggs definitely make a difference in the taste.

Chef Tess also publishes a book of food storage Jar recipes - but almost all the recipes are on her blog.

Warning: Most of her recipes call for her own brand of spice mixes $$$. You can just substitute your own blends.
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Old 08-08-2013, 10:07 AM
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I want to do some of these in mylar... but everything I read says to not do them with high humidity. What would be considered a reasonable level. With all the rain this summer we've been around 90% every time I've checked. I don't have AC at home, so that isn't an option.
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Old 08-08-2013, 08:39 PM
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just wondering...how are you purging?

The plan is to use a food saver and an O2 absorber.
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Old 08-08-2013, 08:43 PM
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One thing to think about. I dont like using the O2 absorber packs because they are a chemical and I dont like putting any form of chemical in my food. The O2 absorber packs, absorber the O2 and then all that is left is nitrogen. So I got a bottle of N2 from a welding shop and purge my bags and jars with nitrogen. That way in several years I can open the food up and there are no chemicals in my food.

I did look into Nitrogen. The O2 absorber packs are made out of simple materials mixed in the right concentration! The O2 absorber packs are just normal sea salt and iron filings. When these two are combined they will form iron oxide or in other words rust. No chemicals and as long as it stays in the bag there is no problem.
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Old 08-08-2013, 08:59 PM
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Originally Posted by yelruh View Post
I want to do some of these in mylar... but everything I read says to not do them with high humidity. What would be considered a reasonable level. With all the rain this summer we've been around 90% every time I've checked. I don't have AC at home, so that isn't an option.
If you are worried about moisture you could always add one of these to your bags to get rid of it! http://www.sorbentsystems.com/desiccantcapsules.html
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Old 08-08-2013, 09:02 PM
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it's about convenience and weight. no need to worry about broken glass in your bug out bag or backpack while camping etc. when I can I do both jars and pouches.
I will be canning as well as making the mylar bags. The bags are for short term on the move survival and camping. The Jars will be at my location when I get there with some at home for a bug in situation. There is a reason for both imo.

I will not be bagging any wet items! so there is no reason for that. Id just jar any of that stuff!
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Old 08-09-2013, 01:07 PM
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The plan is to use a food saver and an O2 absorber.
Believe it or not, food saver plastic is not nearly air tight to be long term. From the research i've done it's not a great option. Mylar and O2 are the way to go.
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Old 08-09-2013, 04:16 PM
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Believe it or not, food saver plastic is not nearly air tight to be long term. From the research i've done it's not a great option. Mylar and O2 are the way to go.
I just cut open and shot ammo I packed in 1988. how much longer do you want the bags to last lol?
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Old 08-09-2013, 04:29 PM
Mels thinkingitover Mels thinkingitover is offline
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I just cut open and shot ammo I packed in 1988. how much longer do you want the bags to last lol?
The nutritional value of ammo is neglible. The reason for actually using mylar and O2 absorbers would be to preserve the food - texture, nutrition, and flavor.

You are comparing apples and bath towels. You can't even say apples and oranges because they, at least, are both foods.
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Old 08-09-2013, 04:38 PM
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Chickpea curry would work nicely. You could use dried chickpeas instead of canned.
I love that stuff. Rice cooked with some canned coconut milk and dried fruit is a nice side for it.

http://allrecipes.com/recipe/chickpea-curry/
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