First Retort Attempt
My first attempt at retort canning.
I made up several gallons of stew. I decided to try andretort some of it.
I measured out 8oz for each pouch. I made up 20 pouches.
I put the pouches into the refrigerator. I was planning topressure cook the next afternoon.
I found 2 pouches leaked fluid.
I put another seal on each pouch at a higher setting.
My American canner came with 2 perforated trays.
I used 4 ss bolts and nuts to make 4 legs to raise the tray2 inches above the bottom.
I was told to keep the pouches above the water.
I added just less than 2 inches of water.
I set my Vac Master to just below the highest vac setting.It vacuumed for 54 seconds.
I set the sealer by testing at different setting to get aseal I was happy with.
The next day I resealed all the pouches at a higher setting.
I heated the pressure cooker to steaming. Then put on the10psi weight.
Then pressure cooked for 90 minutes at 10psi.
When done I let it cool down overnight.
I ended up with 20 pouches. All the seals held.
For my next attempt I put 12oz of stew in each 8oz pouch. Allthe pouches blew.
I lost the whole batch. Lesson learned.
What is the benefit of retort vs regular canning? The ease of just throwing a pouch in your backpack vs. carrying around a jar? Seems like a pain in the A to me.
You ever back pack jars into sheep camp ?
You ever answer questions with questions?
Originally Posted by Bullelkklr
And no I don't, I pack mountain house and freeze dried food into the mountains when I go goat hunting. And aside from that, it seems easier to me to cook/process and then vacuum seal said food, instead of messing around with retort canning.