Never heard of retort canning. I’m becoming confident with pressure canning, thanks to you, your recipes, and instructions.
@danbev8542
2 жыл бұрын
How wonderful of you to explain about retort canning! I’ve never heard the term & don’t expect to buy the gear, but I’m very happy to learn about it! Thank you for your excellent informative information!
@louiseeyahpaise795
2 жыл бұрын
I will stick to my pressure and water bath canning, retort canning sounds like a whole lot of steps and more cost than I can afford.👩🏽🌾🙏🏽💖🧡
@katew6462
2 жыл бұрын
I do have a chamber vacuum sealer that was purchased specifically for retort canning and for my freeze dried items. I don't find improved flavor though. I did stew meat and ground beef as a test, and they both came out more tough and less flavorful than my canned. I want to try foods like chili or plain beans...things that can be eaten right out of the pack if necessary. Thank you for doing this video, and for the link to a website. I will continue to do some retort canning 😁, as well as regular canning and freeze drying.
@lynnharris6877
2 жыл бұрын
Please share the ongoing information.
@meldlew
2 жыл бұрын
You should post some videos
@paularizzo5217
2 жыл бұрын
Never occurred to me to try this at home. Pressure canning is fine for me. I would love a freeze-dryer, but, it's not in the cards for me. I'm happy with my pressure canning and dehydrating. Thank you for the information.
@dutchgram3799
2 жыл бұрын
I think that we are so fortunate to have intelligent individuals sharing their knowledge on KZitem. I have spent much time going to the library thru out the years to get information. Having the internet has made searching and gathering information less time consuming. OF COURSE weeding out the qualified contributors is a task that must be done! Thank you for sharing your wealth of information . I am grateful. (Thank you to you and your husband, His name has totally slipped my mind.)
@RoseRedHomestead
2 жыл бұрын
Dutchgram: Thank you! Jim
@nancyarchibald9095
2 жыл бұрын
Very interesting indeed. I'm betting this retort process would be BEST used for meats as the tuna supports. AND, when it comes to emergency food storage, proteins are of utmost importance to me. Good health requires a balanced diet and the stresses of SHTF scenarios will require MORE protein consuption . (I've been told). All of the wonderful grains and sugars, fruits, vegetables, even freeze dried versions will not be adequate. I'm like you...until this retort process becomes less expensive to own and use, I'm not that interested. We can wash and reuse glass jars, but the retort bags (?) are finite and only used once. You're a gem Pam. 😘 Im SO happy to have met you here. I refer to your videos often. AND, I've sent a dear friend to your channel to glean from. She's just getting started, just bought her 1st pressure canner and canned some beans. 🤣👍
@turtlemama888
2 жыл бұрын
Thank you for this, Pam. I live in the Pacific Northwest, where there is always the potential for a mega quake, so I am always looking for ways to preserve food that don't involve glass. For the price of a vacuum chamber, tho, I'll probably go with a freeze dryer instead. But it's always important to know what options are available, and this may be just the thing for somebody else.
@JaniceCrowell
2 жыл бұрын
I’m visiting in Seattle to help my mother after surgery. We’ve had a lot of snow. Are you buried in snow?
@jeremypearce3056
2 жыл бұрын
There are alot of retort canning videos that basically walk you through recipes and processing as if everyone knows what its talking about. I love how informative this was and spoken in terms for true beginners. Thank you!
@danelleroundabouts2559
2 жыл бұрын
Love my chamber vacuum sealer. With all the restaurants and things like that going-out-of-business keep an eye out you can pick up a chamber vacuum sealer fairly reasonably. Or go to a restaurant supply store that buys used restaurant equipment you can save a lot of money that way. After having a chamber vacuum sealer I wouldn't want any other. Agree I have not been able to find the information on canning times I have been looking into this for years but information has been extremely hard to find. Started looking again when canning lids were hard to come by thanks for the info and the link
@lindap9079
2 жыл бұрын
Another very informative video Pam. I had never heard of retort canning before. I've read many canning books and watched lots of KZitem, your description of how the pressure canning process works was the clearest explanation I have ever come across.
@RoseRedHomestead
2 жыл бұрын
Linda P: Thank you! Jim
@AusbandHolistic
2 жыл бұрын
I've never heard or retort canning. Thank you for your explanations!
@ranger7586
2 жыл бұрын
Very awesome information! As usual, you provide what I feel are the most important information elements. The fact that you take caution with information sources that are not correctly attributed gives me confidence that you are providing the best information possible. An acquaintance of mine has been doing retort packing for about a year now, and just recently (October 2021) ate some for the first time. The results were poor in terms of taste and texture, but not deadly thank the Lord. Although he was stuck in the tiny room for a day. There needs to be better methods and reliable information for Retort packing. Thank you for this video, and the links to more thorough information.
@mayhembeading3737
2 жыл бұрын
Hi Pam, I hope that you are all doing well. Congrats on the books. I'm sharing this info here because it relates to the topic listed in this video, and I KNOW that I'm not the only one exploring this method. Here are some things that I've learned so far: 1. Follow all directions and USDA guidelines for food preservation to the letter. HOWEVER: 2. The "Retort Canning" method actually falls under the USDA's "commercial food preparation " sector. This is not a recommended method of home food preservation. 3. Be absolutely certain that you have the right equipment in your home BEFORE YOU BEGIN. I'm suggesting this simply because of "shortages" of supplies. You do not want to start the process just to have to put it back down to wait for the arrival of necessary supplies. 4. You MUST have a "commercial-grade" vacuum chamber sealer for the bags. The most popular and AFFORDABLE model best suited to home use for retort bag sealing (at this time) appears to be the JVR100. 5. You MUST have an accurate kitchen scale. Weigh the bags as you fill them and DO NOT exceed the weight amount listed for the particular size of bags that you are using, not by one single gram. 6. Be absolutely sure to keep the area in which you are working thoroughly sanitized. I recommend using steramine tablets. They are very economical and easy to find. 7. In addition to starting with a sanitized work space, I recommend sanitizing between different types of food to minimize the chance of cross-contamination. For example, canning chicken and then vegetables. Or vegetables and then chicken. (All food, and especially vegetables, can and do carry the clostridium botulinum spore. On the surface of fruit and veg, it's usually harmless, like Pam has said, it's everywhere.) 8. I recommend using pH test strips to determine acidity for proper preservation and method. I hope that this information will be of help to others like myself who wish to safely preserve foods. The reason I'm looking at this particular preservation method is to preserve food to share with family, like my dad who is now widowed. He is 1,500 miles away in central Wyoming and sending alot of glass jars would get expensive very quickly. Thanks again for the information that you share with us Pam. It's top shelf and no mistake about it.
@Tugrik
Жыл бұрын
I very much concur on the JVR100 sealer, but be sure you buy it with the optional extra Retort sealer bar! It only takes a few seconds (and no tools) to swap between the regular sealer bar and the retort bar. That particular model is getting cheaper and cheaper and it works exceptionally well. Even if you're not retort canning the ability to vacuum seal liquids is very handy. I use retort bags with the JVR100 and pressure can them in a Presto electric canner. After finding this channel today, I'm gladly going to go buy the Thermoworks logging probe I see used here (I trust Thermoworks and have a number of their other products) and will see if I can start doing some tests and publishing the data to match. Pam - I wish you were local to the Portland, OR area. I have the retort gear, the electric pressure canners, a HarvestRight, do my own grain milling and dry age beef. I'm also a gadgethead and I have a huge appreciation for how technical you get into all of this, and would be very glad to share/supply you with gear to help you keep testing more and more for the community to benefit from. :)
@GinaSiska
2 жыл бұрын
I’ve learned so much from you!! I’m a new subscriber and you are a wonderful professor 😉.
@sweetpea6144
2 жыл бұрын
I bought a VacMaster chamber sealer a year ago. My brother has had his same one for over 10 years. I have used it across multiple purposes and I know the$1,000 investment has been well worth the money. I store bulk flour, rice, sugar, spices in vacuumed bags. All my freezer meats are sealed in them. Each Easter I buy 25 pound boxes of fish that I get from my local grocery store & seal 3 fillets each bag. I seal clothing items to travel with. You can contact me if you have any questions.
@kenbrown7334
2 жыл бұрын
May I ask which model VacMaster you own?
@sweetpea6144
2 жыл бұрын
@@kenbrown7334 Sure. I have the VP215 model of VacMaster. Love it!
@TacklingTheGiants
2 жыл бұрын
Can you use mylar bags with it if you're not planning on retort canning(like the dry flour etc you said you use it for)?
@sweetpea6144
2 жыл бұрын
@@TacklingTheGiants I’m not sure about the use of Mylar bags with my VacMaster but I would think a quick call to the company could get you that answer. I’m not trying to store flour, sugar or rice beyond a couple of years, so the thicker bags work very well for my purposes. Thanks for your question & if I find out I’ll get back with you.
@TacklingTheGiants
2 жыл бұрын
@@sweetpea6144 thank you!
@staceenile9764
2 жыл бұрын
Thank you so much for covering this. I've always done pressure canning and have been freeze drying for a little while now. Glad to know this is possible and space saving. Appreciate everything you do in regards to research and safety.
@tarakincade501
2 жыл бұрын
Great topic, thank you. I'm not sure if I'll try this or not but it's great to have the extra information in my pocket, and it helps me understand more about the food I see in grocery stores, too.
@jmo2104
2 жыл бұрын
How do I thank you enough for your scientific approach to all of this? I don't see anywhere I can join or make donations or anything. I always learn so much from you I want to somehow thank you in a real way for all that you do. I would happily pay to take these classes from you.
@danbev8542
2 жыл бұрын
I agree completely! One small thing we can do…She will make more money from KZitem if you watch the commercials on her videos.
@caroleanne8529
2 жыл бұрын
@@danbev8542 Hmmmm, I did not know that. Thank you for the info.
@kellygarnet6329
2 жыл бұрын
Pam and her sister Cindy are writing a cookbook which they are close to finishing.
@jmo2104
2 жыл бұрын
Oh it's great news to hear about a book! I will definitely be purchasing that.
@jmo2104
2 жыл бұрын
@@danbev8542 Cool, I did not know that!
@ncsteinb
2 жыл бұрын
Manufacturing engineer here - Your analysis is very thorough laying out the pros and cons of this process. I'm impressed!
@donnatonner2865
2 жыл бұрын
I had never heard of this. Such amazing information. At this time I am just trying to get my pantry filled as inexpensively as possible. This would be a huge investment. Always love to learn because you never know... It would be great for shelf space. Thank you Pam and Jim. You truly are my 'go to' these days.
@RoseRedHomestead
2 жыл бұрын
Donna: Thank you for comments and new goals. Jim
@E-LizaLee
Жыл бұрын
Thank you sooo much for clarifying the difference between generic mylar and the proper retort materials. I was lost on the difference.
@herewego8586
2 жыл бұрын
Wow, thank you for the info. I had no idea we could do this at home! I love learning from you. You’re the best (Jim too) 😃
@karenguilder3083
2 жыл бұрын
No way they cost is too much for the average person...Thank you for another great information learning session
@jhill4874
10 ай бұрын
Thank you for an honest and understandable discussion of retort canning.
@brendaarnold8485
2 жыл бұрын
I just found you channel last night. I love the you explain everything. You are a great teacher! Thank You!
@RoseRedHomestead
2 жыл бұрын
Brenda: We appreciate your comments! Jim
@mayhembeading3737
2 жыл бұрын
Hi again. Your recent answer to my question "is cooked food that's been vacuum chamber sealed shelf-stable?" piqued my curiosity so I decided to at least check into it. Came across this video on Google, thank you. I will continue to research this before diving in. (If anyone is considering buying a vacuum chamber sealer, I love our avid armor usv32. It can also vacuum seal canning jars with DRY foods, not the same as "regular canning". Not cheap but absolutely worth every penny.)
@caroleanne8529
2 жыл бұрын
So very interesting - Thank You. I had to look up the word "retort" because, in the beginning, retort canning did not make any sense to me. Only when I found the definition from a chemistry site did I understand. We will never stop learning.
@RoseRedHomestead
2 жыл бұрын
That is the best part about being alive--always learning!
@vikkisoderquist6013
2 жыл бұрын
Tfs your knowledge with us. I won't be doing retort canning, I will stick with the tried and true methods of water bath and pressure canning. Please stay safe! 💜
@hooks4nooks
7 ай бұрын
Wow, that you ma'am. Great info. You did a great job explaining things.
@theexperimentalgardener4870
2 жыл бұрын
I used my Harvest Right Sealer on my Retort bags and it worked great. Just squeeze the air out and seal.
@carlapickard6579
2 жыл бұрын
Very interesting. I always wondered about those tuna pouches in the grocery store and how they worked. Thank you because now I know.
@RoseRedHomestead
2 жыл бұрын
You are so welcome!
@peter8488
2 жыл бұрын
Everytime I look up something to do with canning I find you've also made a video and I definitely watch it, I trust you're information the most, straight forward backed by science.
@sueeus4869
2 жыл бұрын
Just discovered you this month and I feel I have been in your kitchen classroom for a year already! THANK YOU for doing the research for us! I do always verify the information and you are spot on. Very imperative that a cooking channel provides the right information from the right sources. GOD gave the world red heads so we could have roses in the winter! 😉 Love, another natural red head 🌹
@lindadean6909
2 жыл бұрын
I thank you for the valuable information. I would rather save for a freeze dryer. Really love pressure canning. I made your chili recipe and I just love looking at the jars with food in them. I really enjoy how you explain everything. Have a great day.
@RoseRedHomestead
2 жыл бұрын
Thank you so much. We appreciate that.
@femalecrusader8389
2 жыл бұрын
Thank you for your coverage on retort canning first time I've heard of it.
@RoseRedHomestead
2 жыл бұрын
Sharon: Our pleasure! Jim
@thewestindianboy
Жыл бұрын
Respect from India. You are just amazing with crystal clear knowledge. I really enjoy your channel. Cheers!
@christyasay764
Жыл бұрын
This was very helpful! Thank you for, as usual, such clear explanations on the process of retort canning.
@ladyinthemountains2527
2 жыл бұрын
I noticed this in the directions, so altitude is addressed. 🙂 Time and pressure given in the charts (below) apply only to altitudes 2,000 feet or less. If your altitude is over 2,000 feet, add 1 pound pressure for each additional 2,000 feet.
@idahogardengirl942
2 жыл бұрын
Interesting! I wondered how they made those little pouches of tuna, etc.
@RoseRedHomestead
2 жыл бұрын
Thanks.
@molliejonte2732
2 жыл бұрын
Thank you for figuring out the answers that you know we have. You are very much appreciated.
@RoseRedHomestead
2 жыл бұрын
Mollie: You are welcome! Jim
@patriciagraham4786
2 жыл бұрын
This was a very interesting subject. Never heard of retort canning. But, I have seen those tuna packets at the grocery store. Just something else to think about. Thank you for sharing.
@erinobrien3506
2 жыл бұрын
Regarding elevation- This was on their site "Time and pressure given in the charts (below) apply only to altitudes 2,000 feet or less. If your altitude is over 2,000 feet, add 1 pound pressure for each additional 2,000 feet." Thank you for gettign this resource for us!
@ChieftuckabuckawaysWife
2 жыл бұрын
Jim, and Pam, This is one of those times I ask the universe why wasn't I born rich instead of beautiful! Oh, I want to play! Alas, that is down another road. If you decide to gather the necessary tools I shall live vicariously and enjoy the experiments!!! 💜💜💜💜💜💜 Thank you two very much for all of this fun. ❤
@kimthieleman9742
2 жыл бұрын
My thoughts are if I'm going to spend that type of money, I'm going with freeze dryer. Increased shelf life and lightweight. 😁
@tizmehere492
2 жыл бұрын
Super interesting. Thank you for all you do for us.
@teresajames2725
2 жыл бұрын
Thank you. I didn't even know about retort canning. It sounds quite pricey to do it correctly. I do like the concept of this.
@HearTheTrumpetsSound
2 жыл бұрын
Thank you for all the information. I love that you are precise & concerned about safety.
@ronrandolph4733
2 жыл бұрын
i have experimented with retort canning and one thing that you mentioned that you might want to re examine. when you place the retort pouches in the canner, you need a special rack inside that keeps the pouches from touching each other. when exposed to the heat of the canner, the pouches will swell and eliminate the spaces between them. this prevents even heat penetration around all the pouches. this is what's preventing me from pursuing more retort canning. once i find some sort of rack that will maintain an air gap between pouches, i will resume retort canning.
@jerialexis5647
2 жыл бұрын
Thank you for your comparison of the two types of preservation. I know when we eat canned salmon all the time from pressure canning that is over 5 yrs old and when the seals are good, you are good....especially when stored in a cooler, darker space....
@cinderoftheland1496
2 жыл бұрын
Never heard of retort canning 🤷♀️. Thanks for teaching me something new.
@RoseRedHomestead
2 жыл бұрын
You are so welcome!
@Jazbo777
2 жыл бұрын
I’m just trying to learn about canning, and all the differences. All the equipment all looks pretty scary, and I still don’t know which is better, water canning or pressure canning. I really appreciate your videos because you really do explain each step precisely and that’s something I really need. Thank you😌 Have a very blessed day.
@silverspoon7420
2 жыл бұрын
Water bath canning is used for high acid foods like fruit jam, jelly, preserves and pickled foods. Pressure canning is used for low acid foods like meats and vegetables.
@Jazbo777
2 жыл бұрын
@@silverspoon7420 😊 ty that really helps.
@SarahMcLain1
2 жыл бұрын
Interesting! I’d never heard of retort canning before. Appreciate the information!
@paulcilia9358
2 жыл бұрын
Rosered the JVR100 is probably the best priced one and has a retort canning bar. The advantage of retort is weight reduction, light penetration and longevity. The disadvantage... the packaging is vulnerable to mice unlike a glass jar. Chamber Vacs have a superior vacuum to the food savers and the cost per bag is radically less. I strongly suggest the JVR100 series because its designed by an american made company and specifically designed a extra bar for retort heat applications.
@andreanicolette2961
2 жыл бұрын
Wow I never knew about this type of food preserving. I love your channel always learn something new!
@cherylpresleigh6403
2 жыл бұрын
I am not a well versed or experienced canner by any means but I have canned a lot in my younger years and started back to it again this year. In all my life whether canning for myself or in conversation with others who can, I’ve never even heard the term retort canning. It’s remarkable the things I learn from this channel and I hope you know how much you’re appreciated! The things you share about, your teaching style, the data you share, always with ‘sources’ is so appreciated. I feel informed, empowered and encouraged to get busy! Thank you.
@RoseRedHomestead
2 жыл бұрын
Cheryl: Thank you! Jim
@jerriscollins-ruth9019
2 жыл бұрын
Thanks Pam. Did not know anything about retort canning.
@juliehall1338
2 жыл бұрын
Thank you for this information. I checked into vacu-chambers last year when I replaced my previous vacuum sealer. I just couldn't justify spending that amount of money. I can see the advantage with retort canning in that it would be a space saver for sure. It will be interesting to see if this type of canning will take off in the future.
@RoseRedHomestead
2 жыл бұрын
Julie: We understand your response to retort canning. Jim
@rebeccaramirez-
2 жыл бұрын
I throughly enjoy learning from your videos
@RoseRedHomestead
2 жыл бұрын
Rebecca: We are happy to hear that. Jim
@oldmarriedcouple1
2 жыл бұрын
Commercial Retort's are similar to home caners, similar but not the same. Besides the retorts themselves being different all kinds of vessels are used in commercial canning not just pouches. They use glass, metal cans and pouches. The USDA has no safe tested times for pouches in home canning.
@danielledunavant3146
2 жыл бұрын
That's interesting. I've never heard of retort canning before but it makes sense. It's not something I would be interested in doing; I'm still wishing I was able to afford a pressure canner! lol Thanks for all your hard work and research.
@danbev8542
2 жыл бұрын
Isn’t it ironic that we can only save money by canning if we have enough money up front to buy the equipment? Someone just told me that libraries in Scandinavian countries loan equipment such as power tools and sewing machines as well as books! Wouldn’t that be wonderful to borrow a canner from your library?
@19Skipper53
2 жыл бұрын
@@danbev8542 Somebody would almost certainly get sued.
@melindadeseranno6563
2 жыл бұрын
Thank you for doing the research and bringing this to us. I was considering this but the packaging has some disadvantages - Not reusable like Weck and the bags are made of plastic and potentially has health concerns there. Maybe there will be advancements to address those concerns someday.
@robin5382
2 жыл бұрын
Learned something new again from you today. Storage of end product would be my only favorable thinking of having one. But I have enough food preservation equipment for my needs. Thanks again for your information.
@RhodeToPrepping
2 жыл бұрын
So Pam we have a VacMaster 215 it is a smaller chamber vacuum sealer. I looked into this back in September 2015 when I ordered our unit. At the time I was hoping to do the tort canning, but the safe canning groups were dead set against this. I looked for quite awhile and finally just let it go. I thought at some point I would try to call the company that makes the bags to see what they had to say. I was taking care of mother and just didn’t find the time. I had plenty of regular canning to do I just forgot about it. Thank you for the website link. I will try to do some more research myself now that you have reminded me. Sure would be handy, for meat as you said.
@RA-gk5zg
2 жыл бұрын
I love your questions. It seems like a split between pressure canning and freeze dried.
@NanneeB
2 жыл бұрын
Everything you put out for us is helpful! Thank you for great information as usual.❤️🙏🏼
@duckyday1099
2 жыл бұрын
I just wanted to say THANK YOU very much. Just watched your video on how to make ghee. I did a 10 pt. batch and it turned out beautifully. Your efforts are genuinely appreciated. Yours was the most informative video I have seen and I have seen a lot. God bless
@RoseRedHomestead
2 жыл бұрын
Ducky: We appreciate you letting us know your successes. Jim
@christenascott9100
2 жыл бұрын
I have been canning chicken since I was a teenager with my mother we always added stock. Seen a video similar to yours where it says you don’t have to have any I thought oh goody I’ll have more stock. Bummer, I have chicken sticking out of what little juice it made so I’m not even sure it’s good to eat. My friends who are canner say it is because it’s vacuum sealed, but I sure am going to miss all that my juice we put in, the soup was so good. I can chicken last night and I put the stock in, and every jar was nice and full. Yes I put the chicken in with it’s skin on. Canning chicken without adding liquid I personally need it.
@evanbrown7325
Жыл бұрын
I need to get into retort canning for my preps. I've done a little bit of classic canning growing up, my grandpa grew pomegranates and would make his own jelly every year.
@nancyst.john-smith3891
2 жыл бұрын
I checked out the link you gave and these comments about pressure are on the citation you gave. “Time and pressure given in the charts (below) apply only to altitudes 2,000 feet or less. If your altitude is over 2,000 feet, add 1 pound pressure for each additional 2,000 feet.”
@mary-catherine9237
2 жыл бұрын
Thanks, Pam. I did not even know about retort canning. Dehydrating, water bath canning and pressure canning are enough right now. If I were going to invest in another piece of equipment I think the next on my list would be a freeze dryer. Thank you for doing the research. I learn so much from your channel.
@RoseRedHomestead
2 жыл бұрын
M-CK: Thank you, we appreciate your comments about your successes and future plans. Jim
@TheMixingBowlHomestead
2 жыл бұрын
You never stop amazing me. Thank you for all you do. Blessings
@kristennelson3972
2 жыл бұрын
For all you do ... thank you!
@bettye444
2 жыл бұрын
Alwis good to learn about new/different food preservation methods.
@brendasimon2208
2 жыл бұрын
I admire you so much. I’ve learned so so much from you and look forward to everything you say! Thank you!
@chelinfusco6403
2 жыл бұрын
Fascinating. Thank you for all the research and valuable information. I always look forward to the knowledge you share.
@moniquelevesque8756
2 жыл бұрын
Thank you! I wish you did get a vacuume sealer, its potential are very interesting. I got one for $400 plus shipping and love it, it makes this very satisfing sound when it seals the bags. We are experimenting with retort. I'm glad you found info on it to share with us. Meal ready to eat is something we are focusing on.
@marygallagher3428
2 жыл бұрын
Great information, thanks!
@meldlew
2 жыл бұрын
Great video!
@happy2cya70
2 жыл бұрын
Thank you so much! You are a treasure! Your precise methods and careful assessments have really made me feel at ease. I thoroughly enjoy watching all of your videos! God Bless! 🙂
@RoseRedHomestead
2 жыл бұрын
Happy: Thank you for watching our videos. Jim
@RiceaRoni354
2 жыл бұрын
Interesting I’ve never heard of retort canning. Thank you.
@richl2723
Жыл бұрын
Excellent description. Thank you!
@RoseRedHomestead
Жыл бұрын
You're very welcome! Jim
@bettyolis6228
2 жыл бұрын
Interesting...as a beginner in canning it was new to me, so thank you for spreading the knowledge, Pam!
@RoseRedHomestead
2 жыл бұрын
betty*: Your re welcome! Jim
@6996katmom
2 жыл бұрын
Wow, that is something I have never heard of .
@dorasimon1268
2 жыл бұрын
I’ll stick to my old way that I learned from my mother and grandmother! Thank you for the info.
@MiscMitz
2 жыл бұрын
Very cool. I hadn't even heard of this. Thank you
@RoseRedHomestead
2 жыл бұрын
You are very welcome.
@carolinebaines8735
2 жыл бұрын
Thanks for sharing this. Another channel did retort canning in Mylar with a regular vacuum sealer. Despite a ton of comments stating it’s not safe, he states it’s how the Canadian military does it. It’s so dangerous.
@RoseRedHomestead
2 жыл бұрын
Caroline: We agree with you. Jim
@sharonchaffins9841
2 жыл бұрын
Thank you for this lesson I learn from you everytime I tune in,thank you again.
@RoseRedHomestead
2 жыл бұрын
Sharon: Your are welcome. Jim
@luisagreen9394
2 жыл бұрын
Wow ,didn't know that. Thank you⚘
@Stephenrsm7600
2 жыл бұрын
Ms. Pam, thank you for doing this video. You have brought up excellent questions!!! And I doubt that many people at home would have the money to outright buy the needed vacuum sealer. Unless it is like a group that buys it for its members. Otherwise I do not see the "average Joe" having money to spend on this. Excellent idea, same with freeze drying, but again the "average joe" do not have the money!!! But, excellent ideas and questions!!! Brava!!!
@RoseRedHomestead
2 жыл бұрын
Stephenrsm7600: We agree with you. Jim
@seikox1
2 жыл бұрын
I worked at Abbot bottling pediasure ensure and several other products and we sealed them using retorts but those retorts were the size of a milk tanker and held about 6400 bottles. It was very interesting.
@thevillagecannery6083
2 жыл бұрын
Wow I think I will wait till more research is done
@RoseRedHomestead
2 жыл бұрын
Twisted: Our current decision is that we will not the Retort processing as Pam mentioned at the end of the video. Jim
@jacquelinegan958
2 жыл бұрын
Hi Rose, I love your videos. Please do more videos on fermentation, if you can. Thank you.
@jeannainnc8390
2 жыл бұрын
Once again you bring great information and food for thought. Thank you.
@RoseRedHomestead
2 жыл бұрын
Jeanna: Thnk you for the nice comment. Jim
@currentfaves65
2 жыл бұрын
Never heard of this. Thanks for letting us know. Need to add salt per the link you shared, so I think regular canning is better for me.
@sbrumfield95
2 жыл бұрын
Very interesting, I’ve never heard of retort canning.
@RoseRedHomestead
2 жыл бұрын
It is a commercial process that is now finding its way into home canning.
@laurajohnson9753
2 жыл бұрын
Excellent info, I will stick with my pressure canner.
@RoseRedHomestead
2 жыл бұрын
DCB B: We agree! Jim
@sharonsalyer4912
2 жыл бұрын
Thank you for sharing this. I didn't realize we could pressure can this way. Fascinating. I'm not thinking it's in my budget 😁. But it could be an option for those who travel a lot or hike a lot 🤗
@janicemartin1580
2 жыл бұрын
Excellent review. I bought a vacuum chamber sealer and retort bags, several years ago, to retort can. I diligently searched for reliable information as to how to safely home retort can. Is there a flavor or texture improvement in foods? Yes, I think so. Longevity? Retort canners say so; like you, I have eaten home canned food far past a years time. Needs research. Space saving and great for camping or picnics! When you take the bags out of the pc, they are extremely bloated. They crunch flat as food cools, so is that the same as the canning jars needing to be only finger tight so air can escape? Is air escaping through the special bag? So my bottom line, it is a useful tool. But like dehydrating and pressure canning, it is an alternative preservation method.
@shibui99
2 жыл бұрын
Wow! Thanks Rose for all the concise information that I've been looking for; however, this method of canning seems to be far too complicated for me to handle, I will buy retort packages from the store and just stick to my vacuum canning of dry products.
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