Retort Canning, more on prep, care and safety tips.

Vacuum packing is storage not preservation. Retort canning is a bit of both. While you are stuffing retort bags, sealing them it can take up to 30 minutes or more. Be safe put sealed bags on ice or refrigerate while you are processing the balance of the bags to fit into a pressure canner. Bacteria and botulizum can grow very fast in a warm non oxygenated container. Be safe keep all products very cold until you are ready to fill the pressure canner and start the cooking process.

When we have only one or two bags say from left over roast, or chicken. We vacuum seal them and then freeze them. When we have collected enough frozen packages we thaw them in the fridge over night and then put them into the pressure canner for processing.

Here is a quick video.




Retort Canning of has NO Scientific data from the FDA or USDA for home canners.  The concerns come from non acid foods such as meats!  We are expressing our experiences, but by no way are these experiences authorized data. Can at your own risk!  
As they say, "Re-Heat before you Eat" on any home canned product in glass, cans or retort for best safety practices.  
All home canning is AT YOUR OWN RISK! 

More about Retort Canning and Vacuum Sealers

More tips on retort canning.  Side seams and expansion can be an
issue this video will help to better explain that process.

Retort Canning of has NO Scientific data from the FDA or USDA for home canners.  The concerns come from non acid foods such as meats!  We are expressing our experiences, but by no way are these experiences authorized data. Can at your own risk!  

As they say, "Re-Heat before you Eat" on any home canned product in glass, cans or retort for best safety practices.  

All home canning is AT YOUR OWN RISK!