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Old 03-07-2012, 10:04 AM   #11
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Quote:
Originally Posted by Rob Babcock View Post
...They're the pouches you buy your tuna in. They were developed for the military for MREs.

With this machine I can now easily seal liquids like chili, marinara sauce, gravy, soup, etc. And the retort pouches will let me can stuff in "flexible cans" that are just like a Ball Jar but not breakable.

Very cool!
Does this mean your chili, marinara sauce, gravy, soup, etc. can be stored at room temperature?
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Old 03-07-2012, 10:21 AM   #12
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Does this mean your chili, marinara sauce, gravy, soup, etc. can be stored at room temperature?
I was going to ask the same question but Andy always gets his hand up first!

I was also going to ask, can you show some pictures of a filled pouch? I am interested to see if it is flat and how it the inside of the machine looks/functions. I am a kitchen geek too!
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Old 03-07-2012, 10:29 AM   #13
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I am guessing it does not Andy and Laurie. This really is no different than the Foodsaver in that respect. You would need to do additional processing to make foods that are not normally safe at room temp safe.
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Old 03-07-2012, 10:40 AM   #14
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That's what I suspected, GB. Just wanted to understand since Rob mentioned tuna pouches and MREs.
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Old 03-07-2012, 10:44 AM   #15
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The pouches are the same, but the process is different.
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Old 03-07-2012, 07:25 PM   #16
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I wonder if I could convince Shrek it's something I need that pertains to nursing....
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Old 03-07-2012, 08:07 PM   #17
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Originally Posted by Rob Babcock View Post
You may think you don't know what a "retort pouch" is, but you may have on in your pantry right now. They're the pouches you buy your tuna in. They were developed for the military for MREs.
The picture in your OP shows 4 oz. pouches. Are the pouches available in larger sizes, and if so what is the maximum size your machine is capable of sealing?

I'm just curious because I think it would be handy to be able to seal a meal sized portion, and 4 oz. is a bit smallish for that.
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Old 03-08-2012, 01:14 AM   #18
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You can get them in 2, 4, 8 & 16 oz sizes. I know my machine can fit an 8 oz (the size of most MRE entrees), but I'll have to look it up to see if the 16 oz ones will fit. To make use them to make shelf-stable meals they must be processed in a pressure canner, just as you would a Kerr or Ball jar.

One nice thing about chamber vac sealers is that the bags are super cheap, between $.01 and $.07 each. I've been paying $.25-.$35 each for the Foodsaver-type bags.

I think it will seal mylar bags, too. I'll have to do some reading...
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Old 03-08-2012, 07:49 AM   #19
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Looks like the 16 oz are a bit too big unless I cut 'em down. Not advisable for retorts...
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Old 03-08-2012, 12:51 PM   #20
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Looks like the 16 oz are a bit too big unless I cut 'em down. Not advisable for retorts...
Gotta say that toy looks like the vac-seal on ICA Should we be calling you

"IRON CHEF.........BABCOCK"!!
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