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Old 03-08-2012, 05:29 PM   #31
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It appears the retort pouches (MRE pouches) are plastic and metal laminates.
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Old 03-08-2012, 06:18 PM   #32
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It appears the retort pouches (MRE pouches) are plastic and metal laminates.
So back to my question. If you vacuum pack food in a retort bag and sous vide it, is it shelf stable?
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Old 03-08-2012, 06:35 PM   #33
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I am guessing sous vide is too low of a temp...

Canned food needs to hit 121C (251F) to be safe.
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Old 03-08-2012, 07:26 PM   #34
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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.
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Old 03-08-2012, 07:53 PM   #35
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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.
Thanks, Rob and Frank.
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