Retort Canning Beef Stew Using the Vac100 Chamber Sealer and Canner

Check out how to do canning with Retort flexible bags like you see at the grocery store! You have seen these on the shelf with tuna and other products I am sure, so now you can do this at home to make MRE's or any other food you wish to preserve and make shelf stable. The JVR Vac100 Chamber sealer makes it easy with their new Retort and Mylar capable sealer bar that is sold separately for just $50!
Check out the JVR Vac100 Chamber Sealer HERE and use the code "FIREANDWATER" for $100 off the retail price! You can also find the Retort Seal Bar and other accessories as well - jvrinc.com/product-category/p...
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[@FireWaterCooking]

Hey All! You can Also join my FaceBook Group covering Vacuum Sealers and Food Preservation! = facebook.com/groups/Vacuumsealers

[@francisratanakumar6264]

It is wonderful prosses being a social worker I would like to learn more.

[@clamgrower1191]

I’m concerned about the procedure you followed at the beginning of your use of the pressure canner. I also have the same canner and the recommended procedure for pressure canning is to first vent the canner for 10 minutes before adding the pressure canner weight. The reason for this,is to be absolutely sure that no air is left in the canner before adding the weight. If air is present in the canner it can lead to inconsistent temperature throughout the canner which in turn can lead to possible incomplete processing of the product. Your videos are excellent and very thorough but I would recommend you do a double check of your venting procedure.

[@FireWaterCooking]

dont be concerned...

[@christopherschlitt7747]

Do you got to refrigerate the meat ect after thus process?

[@FireWaterCooking]

@@christopherschlitt7747 no

[@monicadominguez1576]

are you happy with the chamber you use?

[@setyourhandel340]

Your right.. he is wrong. Follow the instructions.

[@robertdewalt8711]

My retort bar will be arriving next week. I ordered a retort bar, 3 gallon chamber accessory along with 2 quarts oil so I have enough oil for the oil changes for a few years. This looks like great option for hunting trips or camping trips, or short Backpacking trips. I really like the JVR vac 100.

[@FireWaterCooking]

it really is a great machine and JVR is awesome for customer service...

[@robertdewalt8711]

Just received my order of the retort bags. I am very impressed how quickly it was sent. I paid for ground and they sent via international air. 3 days from when order payment was processed. I am now set for being able to start making meals and packaging and pressure canning then labelling.

[@FireWaterCooking]

awesome

[@melaniestill305]

Where did you get the retort bags from?

[@robertdewalt8711]

@@melaniestill305 . I bought from Impak Corporation.

[@eduardopereira2753]

Olá amigo . Após 2 anos , gostaria de saber como esta as suas mre feitas rm casa . O método do video realmente funciona?

[@Volkswagenvanrunning]

Great video and very useful - we bought a JVR 100 (and then later a 110) and used the 10% discount from this channel - much appreciated! I think you'll find though that when prepping the All American pressure canner, you're not oiling the actual contact surface for the lid - the lid contacts the pot down in the bevel, not on the upper flat surface. Of course, when you oil the lid as well you're catching that surface. :)

[@FireWaterCooking]

Thanks!

[@pamackenzie]

Hello, thank you for this information, I didn't know this was possible to do at home. Btw, the oil or vaseline goes on the apex of the sealing contact point - see your All American manual.

[@FireWaterCooking]

Thanks for the comment Pamela MacKenzie! your thoughts are appreciated...

[@wandershirefarm4281]

Great video! I hear and read a lot about pouches bursting aka blow outs. There are three types of blowouts LOL and you really have to look at the blown out pouch to decide what type you have. 1) Long side blow out. if you pouch bursts along the long side of the pouch not the ends then the pouch expanded to much during canning. Picture each of these pouches are little balloons in the canner the inside of the canner can reach 15 PSI but inside the pouch the pressure may reach 30 PSI. These pouches expand and fill the canner if they expand to much then they burst like putting to much air in a car tire. This type normally happens during the full pressure part of canning process not during heat up or during cooldown. HOW to stop this type Fill the canner more. Retort canning is twice as efficient as jar canning, meaning if your canner holds 3 pint size jars then it should hold between 6-9 pint size pouches. you will have to experiment to find that sweet spot. 2) Corner blowouts, if you pouch blows out at a corner. it means something heat related, first of these is seal failure the seal was not hot enough, or the Canner got to hot along side or bottom. Nothing you can do about seal failure other than make sure you have a great seal every time by trying to peel it apart before putting it in the canner. Other HEAT issues come from water level in the canner is normally to blame, use a rack or backet to keep pouches off bottom. Then in a singe stack the water should come up the side of the pouch 1 to 1.5 inches. in a double stack canner double the water. One other more rare HEAT issue pouches canner just getting to hot to fast. This can happen on outside High BTU burners. The most often is the water in the canner was already too hot. The water in the canner should be no more than 20 Deg warmer than room temp... and it is best if it is COLD when you put the pouches in. 3) Short side blowouts. This normally happens because of contents, Too much volume for the pouch or the contents were to watery. We all know to package by weight but when it comes to very watery stuff like broth reduce the amount. So in a Pint size pouch full of just water no more than 7 oz... ON THE BRIGHT side on very solid food you can increase the weight in a pouch. We just did 9.5 oz of mac and cheese in a pint size pouch with out issues and no blowouts.

[@FireWaterCooking]

yeah, that is why you need to pack them tight in the canner and give them little room to expand..

[@totoroben]

This is pretty cool for backpacking meals for another option to preserve food. I think the equipment is a little cost prohibitive for this purpose though.

[@FireWaterCooking]

dont put your situation on everyone else.. there are people who do this all the time and dont let cost guide their decisions. it can pay for itself depending how often you do it.

[@campcam1545]

DIY MRE------ Very cool...

[@FireWaterCooking]

Thanks for the comment Camp Cam! your thoughts are appreciated...

[@stonetoolcompany3649]

The bags are not going to expand inside the pressure canner due to the steam pressure inside the canner...... Also there is a special funnel designed for filling canning jars.... Ideal for filling retort pouches without getting food on the seal surfaces. I love the taper seal pressure canners.... have used them for years, but you CAN use your Instant Pot for pressure canning. It is nice because you can walk away and not worry about it..... unlike a stovetop canner.

[@FireWaterCooking]

Thanks for watching Stone Tool Company! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!

[@robertdewalt8711]

How many seconds for first part are you using, 40 seconds? I am using 2.8 for sealing and 6.0 for cooling which was recommended setting for retort bags for retort bar that JVR inc recommended.

[@FireWaterCooking]

I am using the settings they recommend

[@melinaz3385]

do you have a nesco/carey pressure cooker/ canner or an Insta Pot Max? that would be interesting to do flexible packaging in.

[@FireWaterCooking]

no, sorry

[@Varee.]

can you use thickeners like flour or dairy.. I notice some MRE's have even bread in retort bags.. I can't even put bread crumbs in meatballs when pressure canning in jars but it seems tht retort bags are different

[@FireWaterCooking]

no idea.. I was just showing how to use the Vac100 for retort bags

[@christopherschlitt7747]

Does this process make it to where you don't need to refrigerate the meat ect you process?

[@FireWaterCooking]

yes, this is canning.

[@christieallen651]

Hi ! Wondering what model/size your all American pressure cooker is ?

[@FireWaterCooking]

this is the exact one I have -amzn.to/3mCJVBJ

[@saba5774]

Use a canning funnel to put the food in the bag. This keeps the seal area clean and makes sure the edges stay clean.

[@FireWaterCooking]

Thanks for the comment Raoul Gamache! your thoughts are appreciated...

[@MyKapten]

Sir how make pouch keep good and not crumpled ? I use pouch 130° and 120 ° but all crumpled

[@FireWaterCooking]

Not possible

[@MyKapten]

@Mister Dude I don't use the vacum. I just put the food and pressure . The retort puch always crumpled after pressure

[@user-hq8gq9qy4r]

Can you do a review of the Costco lem 1380 vs jvr 110?

[@rolandcasis9160]

I have a Nutrichef PKVS70STS vacuum sealer. Can I use it for sealing pouch?

[@FireWaterCooking]

no

[@sugendrakumar6007]

Hi may I know what is the temperature of sterilizing/cooking for 120 minutes? and what is the temperature of sealing? thank you

[@FireWaterCooking]

it is not the temp that matters, put the pressure and time. that is what the gauge is for. dont know the temp of the seal bar, but that is also based more on time, like 3.5 seconds to get a good seal..

[@MonarchStatePrepper]

Did you cook your stew with flour or cornstarch? If you are pressure canning in jars it is not safe to can any kind of grains. I assume this would also be true for canning in retort bags.

[@FireWaterCooking]

Thanks for the comment @MonarchStatePrepper! your thoughts are appreciated...

[@thewestindianboy]

Question: If you put cold cooked food in the retort bag and then pressure Can it. What happens to the food inside the bag? Does it get overcooked due to heat and high pressure in the canner?

[@FireWaterCooking]

it all depends on what it is and how much it is cooked..

[@karikelly2797]

Yes. Generally food is packed into these envelopes (or glass jars) before it is cooked. Usually it is raw pack or a par cooked pack because the food is actually cooked in the bag. I think he is just demonstrating how the food preservation system works. This is not how you would actually preserve cooked leftover beef stew.

[@cianmoriarty7345]

Those marks I'll wager aren't so much scratches as the soft aluminium rubbing off on the harder heat resistent glass like a crayon. Probably a bit of cerapol will take it right off. There might be some slight scuffing from the aluminium oxide though, but not as noticable as what you have, which if you look you can see is quite silver, as it appears to be mostly the aluminium metal that's rubbed off.

[@FireWaterCooking]

ok....

[@2krazyketos]

What are you retort settings

[@FireWaterCooking]

it all depends on the sealer.. I think this one was 3.5 seconds of seal time using the retort seal bar.

[@jillsims]

@2krazyketoes After your Premier this morning I started doing some research and just happen to watch the same video you guys watched. HaHa

[@gordon6029]

Never had to use lubricant on my all American but I guess it can’t hurt. How much are those bags roughly?

[@FireWaterCooking]

It is in the instructions so

[@FireWaterCooking]

Bags are about $2 each

[@pubcollize]

Interesting process, and way simpler than I imagined it to be. Do you reckon this will work with a normal pressure cooker not marketed as "pressure canner"?

[@FireWaterCooking]

Maybe

[@ciliap]

No it won't, a pressure canner and a pressure cooker are totally different devices. You still have to follow the PSI rules for traditional canning. Also, it is mandatory that you use a chamber vac sealer.

[@pubcollize]

@@ciliap Thanks Paul, much appreciated. Do you know what's the general difference between them? Is it because they reach different PSIs or what?

[@susandyson3921]

You need to use a pressure canner. You can get small pressure canners but you need to be sure you have the correct pressure and time. The best site to learn the science of canning is from the Rose Red homestead. She is a canner and a teacher of science. She runs her own test's in her kitchen. Great teacher !!

[@pubcollize]

@@susandyson3921 Thanks for the link, I just watched about half a dozen instructional vids by her. Very helpful.

[@timmytheimpaler]

I could be wrong, but wouldn't the ounce limit be FLUID ounces, i.e. volume, not weight?

[@FireWaterCooking]

You are right, you could be wrong…😉

[@tareqeh]

are those Mylar bags? or what exactly are they?

[@FireWaterCooking]

no, they are called retort bags.. they are a flexible metal can like you see tuna and stuff in the grocery store... amzn.to/2YOAIxq

[@eduardopereira2753]

Após 2 anos , teve ou tem algum problema com os seus mre caseiro? Tem algum exemplar deste período e teria coragem de comer ? Grave um video sobre se puder . Abraço desde o BRASIL

[@FireWaterCooking]

Thanks for the comment @eduardopereira2753! your thoughts are appreciated...

[@moumenrahmani8886]

Please what degree of pressure is required for sterilization? with the time period? temperature ?

[@FireWaterCooking]

you can use this guide. www.recipetips.com/kitchen-tips/t--1396/canning-temperatures-and-processing-times.asp#:~:text=Processed%20at%20the%20240%C2%B0,the%20way%20it%20is%20packed.

[@rizkyanugerah1284]

Tried retorting 5 days ago, and now the package is bloated. Could it be because the cooking not long enough? Or the sealing? Any possible ideas?

[@sandilane1405]

I'd like to buy 16oz. retort bags.. will this vac100 do those bags? cut them down?

[@FireWaterCooking]

I think the are too long.. you should be able to cut

[@sandilane1405]

@@FireWaterCooking what's longest you've done? saw you gave someone info on a bag deal ... saw too late. bought this jvr vac 100 on your code. thank you. looking for good quality and good price on bags ... have any recommendations?

[@LoisGueret]

The recipe for Chili called for 90 minutes and you wanted to add 30 minutes to be 120 minutes. That would make it two hours total.

[@FireWaterCooking]

You are correct

[@joedefazio1464]

You could probably use a canning funel to fill the bag

[@FireWaterCooking]

Thanks for the comment @joedefazio1464! your thoughts are appreciated...

[@butcherspet6338]

Hi, can I know shelf-life once it is stored.

[@FireWaterCooking]

2 years at least...

[@ciliap]

@@FireWaterCooking arguably more after my research. With it being completely light free you'll probably push 3-5 years.

[@maskedboyreaction8759]

What is shelf life of ready to eat meal in this home process that are u process in this video please 🙏 sir tell us.

[@FireWaterCooking]

10-20 years

[@maskedboyreaction8759]

@@FireWaterCooking 🤔 are u joking sir ? 🙏 Please tell me Realy [veg and nonveg Readymade ready to eat meal just like chicken 🍗 Biryani. Veg Biryani expire in days 🙏🙏🙏🙏

[@stonetoolcompany3649]

I was WRONG about bags expanding. I've blown retort pouches due to expansion. I've determined that the problem is that the canner cools and loses pressure faster than the contents of the pouches do. Having a very full canner helps because it slows this process and allows the contents of the pouches to cool more closely to the rate of the canner, reducing inflation. Putting more than the normal amount of water.......... most of the way up the pouches helps as well. It's pretty obvious that quick release of pressure is a very bad idea. You can also help the problem by wrapping the canner with a blanket generously......... anything to encourage the pouch contents to cool at the same rate as the canner itself. The reason retort pouches are rated for a specific amount of food is that steam expansion space is needed. Needless to say, when the pouches are hot, the "weld" is at it's weakest, which also contributes to the problem.......... I routinely tend to overfill. I've built a simple stand with a slotted base where the end of the pouch rests, and vertical supports to keep it upright when filling, and cut off a plastic mayo jar which just fits into the opening protecting the first 3" or so from food when filling, and providing a nice wide opening. I'm building a pressurization system that I can connect beneath the pressure gauge via a check valve and quick coupler that will allow me to supply 15 psi (canning pressure) AFTER THE HEAT IS REMOVED for a couple hours. This should entirely eliminate the problem of bursting pouches. I also purchased this item: VOTOER FKR-300 Hand Held Crimp Heat Sealer Bag Crimp Heat Sealer Sealing Machine Tool Aluminum Foil Kraft (12" Sealing Length) www.amazon.com/dp/B07P5RH3DL?psc=1&ref=ppx_yo2_dt_b_product_details This does an absolutely wonderful weld on retort pouches. Once you get the time and temp worked out, the welds are stronger than the factory welds. ................... I hope this helps someone. I plan to use this to bring fresh meat on pack trips to supplement freeze dried, as well as on voyages and traveling / camping.

[@FireWaterCooking]

Thanks for the comment Stone Tool Company! your thoughts are appreciated...

[@stonetoolcompany3649]

@@FireWaterCooking I just did an experiment 2 days ago. I grossly over filled 4 pouches. I then pressure canned them at 15 psi for 90 min. I have installed a tee under the gauge with a check valve and a quick connect fitting for air pressure. I attached an air hose from a paint gun regulator set to 15 psi as soon as I turned the heat off, and held the pressure canner at that pressure until it had cooled to about 120 deg. It worked perfectly. It’s a hassle, but it allows you to fill a pouch to about double it’s rating. My pouches are costing me about 50 cents each for an 8 ounce pouch, so this is a significant savings. Unlike most people, I had everything on hand to do this. For someone who doesn’t have things like a compressor and regulator, hoses, quick couplers, fittings, check valve, etc, scrounging the pieces could easily cost a significant amount, and wouldn’t pay unless you had other uses for the stuff. It makes sense just to put 8 ounces in an 8 ounce pouch.

[@thatandthese]

@@stonetoolcompany3649 I tested two pouches, one lost it's vac seal one expanded, but still is sealed, but there does not seem to be any holes in there. Just expanded inside the pouch, any thoughts on that? There's very little on retort canning.

[@burntoutsuperman09]

@@stonetoolcompany3649 how does the welding tool work, I thought you had to fill your pouch then place in a vacuum chamber sealer and it sealed the bag that way? If you just used the tool you suggest it wouldn't create a vacuum right? Or have you somehow got it set up so the welder is inside the chamber vacuum sealer?

[@robertdewalt8711]

Are the 8 oz bags 5.75” x 8”?

[@FireWaterCooking]

No, they are the 7"x10" = amzn.to/3xD9Tsg

[@robertdewalt8711]

@@FireWaterCooking . Thank you. I had to check Amazon Canadian site. They don’t have 7x10 size. I have contacted a company that makes them to see if they will ship to residential address. Only down side is it current size of package of 1000 pouches. Hopefully they are willing to do smaller pack size of 500.

[@robertdewalt8711]

@@FireWaterCooking . I have ordered some 6.5”x10”x3.5” (4 mil) Hot Fill/Retort Stand Up Pouches. My retort bar arrived today, The pouches will cost me $0.43 CDN per pouch after I have paid handling and customs clearance fees to carrier. I estimated worst case for clearance fees.

[@XX-re6yx]

@@robertdewalt8711 where did you orders yours from? I am in Canada as well

[@robertdewalt8711]

@@XX-re6yx , I live in Canada and I ordered from IMPAC. They are located in Los Angeles, California.

[@courtcounselor]

You didn't purge the air for 10 minutes? Why?

[@FireWaterCooking]

from the canner? because I had let it sit overnight to cool down. There was no pressure anymore....

[@judik8860]

Mark means before you started the timing. All pressure canners recommend not putting the weight on the canner until you have let a steady stream of steam vent for 10 mins and then add your weight and then starting your timing.

[@sandilane1405]

why do you put one side of bag above clip?

[@FireWaterCooking]

to make sure all the air is express while the pressure is dropping. you will see bag puff up if that happens

[@potascoone5297]

The sealing surface is the tapered flange not the top surface…

[@FireWaterCooking]

it is actually right about where the notch is so you can use the notch to open the package..

[@user-sq9dv7ru7v]

Proper procedure is to heat the canner with the weight off. Let heavy steam blow out the vent for 10 minutes then put the weight on. Start timing the cook cycle when the weight first jiggles and the pressure gauge reads 12 pounds. Adjust the stove to maintain a periodic vent of steam from the weight and keep the gauge no lower than the 12 pounds for the entire cook time. Anything other than exactly following this procedure will NOT sterilize the contents of the canner and you run the risk of botulism. Read the All American canner instruction manual. Good luck.

[@user-sq9dv7ru7v]

One other thing. The 10 pound weight is good for sea level to about 1000 feet altitude. And it will indeed read 12 pounds on the gauge when using the 10 pound weight. If you are higher, use the 15 pound weight.

[@FireWaterCooking]

Thanks for the comment @user-sq9dv7ru7v! your thoughts are appreciated...

[@johnsullivan8673]

You realize you’re conflating volume with mass, right?

[@FireWaterCooking]

Of course