Originally Posted by Andy M.
So back to my question. If you vacuum pack food in a retort bag and sous vide it, is it shelf stable?
No, you have to process it in a pressure canner at 15 psi. This heats the contents to 245 F (iirc) which is high enough to kill the spores that cause botullism.
And yeah, the retort pouches have a layer of aluminum.