Bad Retorts!

We have had several people ask how can one tell if a retort bag has gone bad? 

The answers are:

1. Can you smell the product? There should be no odor just like smelling a can on the shelf. If you are able to smell the product good or bad do not eat it.
2. Has the bag puffed up like a balloon?  The seals do not need to be open and the bag can be clean with out any moisture.  But if it has blown up puffy like a partially inflated ballon or even gone so bad as a tight ballon.  Do not open it or eat it.
3. An obvious open seam that has been on a shelf for more than one hour do not eat it.
4. To be extremely safe reheat all canned products back to a boil for 3 minutes before consuming. This will kill all harmful bacteria.  

Really the same principles apply for retort bags as any other canned product when in doubt don't eat it.

Call us if you have any questions about your retort canning projects.
Toll Free USA and Canada  800-227-3769 

See us online at http://www.vacuumpacker.com

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

Retort Canning, Basic Information

Retort Canning
Retort canning is a widely used, safe way of commercial canning foods, typically for retail use. Retort pouch bags are used for canning, a process fast becoming an industry standard for commercial food preparations.
Retort pouches have often been used in field rations, space food and camping foods. A retort pouch is made of multiple layers of flexible laminate. If you’ve seen a Capri Sun juice pouch, you’ve seen an example of a retort pouch. You may have also seen tuna companies, such as StarKist or Chicken of the Sea utilizing the retort pouch sealing method. The metal foil laminate is gaining popularity in use as an alternative to traditional canning methods.
The U.S. Army, Reynolds Metals Company and Continental Flexible packaging originally invented the pouch. Historically, the U.S. military has used the pouches for field rations (MREs or Meals, Ready-to-Eat).
The flexible metal-plastic laminate is able to withstand thermal processing used for sterilization, which makes for a safe food storage environment. The pouch is heated under high temperature for several minutes, under high pressure inside retort machines. Food inside the pouches is cooked, in a way similar to pressure-cooking. This sterilization process kills all common microorganisms and prevents food from spoiling.
The retort canning process is similar to canning, with the exception of the container being flexible. The pouches are not regular Mylar bags. Retort canning uses pouches that have been specifically designed to withstand being hot packed.
Many foods lend themselves to the flexibility of the retort canning method, so today’s canners are moving toward this increasingly popular style of canning.
Find retort canning bags here.  http://vacupack.com/bag-flat-commercial/retort-canning

Copywrite PMG 2012

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!