Give us a call we have what you are looking for in vacuum sealing. 1-800-227-3769
Monday, May 6, 2013
Thursday, January 17, 2013
Free SousVide Cooking Web Site Recipe
Check it out:
http://www.sousvide-cooking.com
What does a bad retort pouch look like?
1) The bag is leaking right out of the caner. Most of the time we find this when the vacuum sealer used is not up to standard for sealing retort bags.
2) Microscopic pin holes in the seal is another issue we find with vacuum sealers that are not rated for retort canning or when an impulse sealer is used.
The larger wide open seals will generally be seen right away. Washing and inspecting each bag before it is stored is good advise. The microscopic holes in the seal will be seen in a few weeks when the product has rotted. Usually the smell is obvious the food has turned bad.
We highly recommend acquiring the proper vacuum sealer before attempting to retort can. More than one sad story has been told of those who have lost hundreds of pounds of food due to the chamber vacuum sealer they were using. We have done extensive testing with all types of sealers and vacuum chamber units. If in doubt give us a call before you buy a unit, find out what our tests turned up on a wide range of vacuum sealers. If we have not used it, we can help you tech it to find out if it will work or not.
Toll Free USA and Canada 1-800-227-3659
3) The bag will puff up like a balloon.
The 3 bags pictured are still sealed but have blown up like little balloons or pillows. These bags were sealed with a top rated vacuum sealer designed for retort canning. These did not go bad due to the vacuum sealer but rather a test of temp and time.
Normally these bags would be tight or flat against the product. All three of these bags were a test to see if canning at a lower heat for less time would adversely affect the product.
Our answer YES.
Do not alter home canning times and temps when using retort bags. For best results the bags should be snug in the caner to keep the pressure inside from bursting the seams. Run the caner for a longer period of time to ensure the entire mass is heated through.
The highest success rate vacuum sealers we have tested come from the MiniPack Torre line and the Sammic line.
The MiniPack Torre line needs to be upgraded in the heat bar. But the Sammic line comes retort ready.
Take a look at both of these manufactures here.
http://vacupack.com/commercial-vacuum-sealers-packers
Wednesday, December 19, 2012
Wednesday, November 7, 2012
Small Batch Retort Canning
Over the summer our little garden only produces a few tomatos, beets, carrots, and so on a day. After we eat what we want for that day. There is never really enough left at one time to can an entire batch of sauce but far to much to consume right then.
We use our vacuum packer to vacuum pack and freeze these small batches daily. Then at the end of the summer when the garden is done we remove the frozen tomatos, cook them down, cool in the fridge, then retort vacuum seal and can them.
We never waste from the garden this way and make easy work for canning retorts for a full caner batch. And have food storage for the winter months from our own garden or collected from the local Farmers Market.
Here is some pictures of our Tomatillos this past summer.
After we thaw these frozen tomatillo tomatos we will cook them down, add seasoning and cool the batch completely. After the sauce has cooled we were able to put 16oz of the sauce in an 8oz pouch *remember retorts hold more liquids than solids*
They were then vacuum sealed in our Sammic 204T then canned it at 10lbs of pressure for 45 minutes. We want to make sure we start everything off cold so the entire mass comes up to heat at the same time. We added 20 minutes to this process to make sure all bags were evenly cooked.
This is the finished bags after they cooled to zero pressure for 30 plus minutes. When we opened the caner the bags were still very hot but not so hot that they pushed out of the caner. We put the hot bags in a sink of ice water. This process instantly shrinks up the retort bags and lets us see leaking bags easier.
We now have 16oz bags of Tomatillo tomatos to use in recipes until next year.
We use our vacuum packer to vacuum pack and freeze these small batches daily. Then at the end of the summer when the garden is done we remove the frozen tomatos, cook them down, cool in the fridge, then retort vacuum seal and can them.
We never waste from the garden this way and make easy work for canning retorts for a full caner batch. And have food storage for the winter months from our own garden or collected from the local Farmers Market.
Here is some pictures of our Tomatillos this past summer.
After we thaw these frozen tomatillo tomatos we will cook them down, add seasoning and cool the batch completely. After the sauce has cooled we were able to put 16oz of the sauce in an 8oz pouch *remember retorts hold more liquids than solids*
They were then vacuum sealed in our Sammic 204T then canned it at 10lbs of pressure for 45 minutes. We want to make sure we start everything off cold so the entire mass comes up to heat at the same time. We added 20 minutes to this process to make sure all bags were evenly cooked.
This is the finished bags after they cooled to zero pressure for 30 plus minutes. When we opened the caner the bags were still very hot but not so hot that they pushed out of the caner. We put the hot bags in a sink of ice water. This process instantly shrinks up the retort bags and lets us see leaking bags easier.
We now have 16oz bags of Tomatillo tomatos to use in recipes until next year.
Retort Bags vs Mylar for Canning
How does one know if they are buying actual retort bags designed for canning or Mylar bags not designed for canning?
Although big companies have retort bags made in any size, color, shape they desire. For those of us buying just the few hundred for our own personal use, there really is only one bag consistently on the market you can be sure is designed for retort canning. It has writing on it, it is gold and comes in 2oz, 4oz, 8oz, and 16oz no gusset, a basic flat pouch.
All other products you should ask for the specs from the seller. There are many sellers now a days pushing foil bags in all types and colors as retort. The concern here is chemicals in the bags that will be released with the extreme heat. Retorts are BPA and chemical free. Also the air barrier properties of the bag will most likely be far less than that of retort pouches thus lessening the storage time and increasing the spoilage ratio.
Be careful when you buy if the bag does not have the FDA printing on the bag ask for the exact specs and information certifying it as a retort cannibal bag before using it.
Although big companies have retort bags made in any size, color, shape they desire. For those of us buying just the few hundred for our own personal use, there really is only one bag consistently on the market you can be sure is designed for retort canning. It has writing on it, it is gold and comes in 2oz, 4oz, 8oz, and 16oz no gusset, a basic flat pouch.
All other products you should ask for the specs from the seller. There are many sellers now a days pushing foil bags in all types and colors as retort. The concern here is chemicals in the bags that will be released with the extreme heat. Retorts are BPA and chemical free. Also the air barrier properties of the bag will most likely be far less than that of retort pouches thus lessening the storage time and increasing the spoilage ratio.
Be careful when you buy if the bag does not have the FDA printing on the bag ask for the exact specs and information certifying it as a retort cannibal bag before using it.
Bad Retorts!
We have had several people ask how can one tell if a retort bag has gone bad?
The answers are:
- Can you smell the product? There should be no odor just like smelling a can on the shelf. If you can smell the product good or bad do not eat it.
- Has the bag puffed up like a balloon? The seals do not need to be open and the bag can be clean with out any moisture. But if it has blown up puffy like a partially inflated ballon or even gone so bad as a tight ballon. Do not open it or eat it.
- An obvious open seam that has been on a shelf for more than one hour do not eat it.
Call us if you have any questions about your retort canning projects.
Toll Free USA and Canada 800-227-3769
See us online at http://www.vacuumpacker.com
Successful Retort Canning
Over the past 4 years since we were introduced to the retort canning bag, we have figured out a few tips for success. We have to give credit to our many customers who have reported back to us their process for all types of foods, temperatures, pressures, caners and most important vacuum packers.
The excellent result and the disasters have made up the knowledge we currently use. Here are a few quick tips.
The excellent result and the disasters have made up the knowledge we currently use. Here are a few quick tips.
- Keep the pressure while cooking between 10-12 lbs. 15 plus lbs will explode the bags.
- Cook the product at least 10% longer then in jars or cans to insure the mass is cooked throughout.
- With liquids the retort bags can hold more. IE 8oz pouch can hold 16oz water.
- With solids such as meat. Cut the meat in thinner slices load flat do not put a big lump in the bag.
- Also with meats approx 2 oz more can be put in the bag so long as it is flat.
- Load the bags snugly on their edge, off center of each other.
- For double layers, cross the opposite direction for the 2nd layer.
- The caner must be snug but not over stuffed. To loose they failure rate doubles.
- Fold the edges of the bag into the center before putting on the lid to avoid cutting the bag with the lid.
- Use a vacuum sealer with domed and crimping heat wire one or two wires does not make a difference.
- Increase the seal time 3.2 to 4.3 depending on the unit.
- Flat band heat wires either one or two will have the highest rate of failure. Upwards of 50% as they do not crimp the bag but rather burn it.
- Let the caner cool to 0 pressure before opening it. Usually this is 30 to 45 min or more.
- Open a properly cooled caner but still hot product and place the bags in ice water. This will shrink up the bag, wash it off and let you see if you have leaks with bubbles.
- Do not let the pressure off the caner with the cock pit. An overly hot opened caner will allow the bags to pop out and bust open the side seams. This is the biggest reason for failed bags after cooking.
- Wash the bags check all the seams completely if a seam looks to be weak, place it in the fridge and eat do not store it.
- Use bags of water to fill a partial caner. This creates sterile water for emergency uses and fills the caner to keep the other bags from expanding to much. These bags can be made new each time or reused over and over.
- Since the products can only be vacuum sealed when they are cold place cold water in the caner, allow for extra time to heat the entire mass before starting the clock for canning.
- Shelf life is looking like upwards of 6 years for meats in a cool storage area.
- Rotate, Rotate and more rotation is best.
Thursday, November 1, 2012
SousVide-Cooking Site
We have a new web site. SousVide-Cooking.com The site has over 5,500 free recipes for the taking. Add your recipe or take a few it is free enjoy.
SousVide-Cooking.com
SousVide-Cooking.com
Tuesday, September 11, 2012
Sous Vide Cooking, A truly unique kitchen technology
Sous Vide Cooking
A truly unique kitchen technology
There's stovetop cooking, baking, crockpot cuisine, rotisserie-style, barbecue grilling...and then there's sous vide. Originating in France, this cooking style has been used by professional chefs since the 1970s, but homecookers have recently clued in to this method to produce incredibly savory, picture-perfect food.
What is sous vide?
Meaning “under vacuum” in French, the sous vide technique involves immersing vacuum-sealed food in a very low-temperature water bath, where it's cooked slowly and evenly under precise, consistent conditions. Sous vide takes longer than crockpot cooking—some meat dishes require up to 24 hours of immersion however 4 to 12 hours is the normal time frame—but most people agree that the taste is worth the wait.
The science of sous vide cooking
With an average cooking temperature of around 60 degrees Celsius, or 140 degrees Fahrenheit, the sous vide method ensures even cooking and consistency. These low temperatures prevent cell walls in food from bursting, which is what leads to uneven heating. The outside never gets burned or overdone, and the inside is never left raw or undercooked.
Meat is a favorite candidate for sous vide cooking. Even low-quality cuts, or meat that normally cooks tough and stringy, becomes succulent and tender with this method. The collagen found in the connective tissue of meat is hydrated into gelatin, rather than the stretchy white gristle that results with pan frying or barbecuing.
The sous vide technique also produces unique results with cooked vegetables, which can be thoroughly cooked and still retain a firm, crisp texture—no more wilting carrots or mushy peas!
Sous vide and vacuum sealing
Vacuum packing is an important component of sous vide cooking. Because this method uses airtight, sealed vacuum bags, all of the flavor and nutrition is retained in the food. However, it's important to use only vacuum bags that are rated specifically for sous vide cooking—the prolonged cooking times can allow water to seep in to regular vacuum sealing bags.
With quality sous vide rated bags, you can enjoy incredible-tasting meals cooked to perfection, in the style of renowned French chefs.
Vacuum Sealers for Sous Vide Cooking
Find Commercial Sous Vide Vacuum Sealers
Or find Home Style Sous Vide Vacuum Sealers
Use only Sous Vide Bags to avoid water leaks.
Go here for Commercial Sous Vide Flat Pouches
And here for Home Style Sous Vide Textured Bags and Rolls
Written by Words By Melissa
Copy Write PMG Inc. 2012
A truly unique kitchen technology
There's stovetop cooking, baking, crockpot cuisine, rotisserie-style, barbecue grilling...and then there's sous vide. Originating in France, this cooking style has been used by professional chefs since the 1970s, but homecookers have recently clued in to this method to produce incredibly savory, picture-perfect food.
What is sous vide?
Meaning “under vacuum” in French, the sous vide technique involves immersing vacuum-sealed food in a very low-temperature water bath, where it's cooked slowly and evenly under precise, consistent conditions. Sous vide takes longer than crockpot cooking—some meat dishes require up to 24 hours of immersion however 4 to 12 hours is the normal time frame—but most people agree that the taste is worth the wait.
The science of sous vide cooking
With an average cooking temperature of around 60 degrees Celsius, or 140 degrees Fahrenheit, the sous vide method ensures even cooking and consistency. These low temperatures prevent cell walls in food from bursting, which is what leads to uneven heating. The outside never gets burned or overdone, and the inside is never left raw or undercooked.
Meat is a favorite candidate for sous vide cooking. Even low-quality cuts, or meat that normally cooks tough and stringy, becomes succulent and tender with this method. The collagen found in the connective tissue of meat is hydrated into gelatin, rather than the stretchy white gristle that results with pan frying or barbecuing.
The sous vide technique also produces unique results with cooked vegetables, which can be thoroughly cooked and still retain a firm, crisp texture—no more wilting carrots or mushy peas!
Sous vide and vacuum sealing
Vacuum packing is an important component of sous vide cooking. Because this method uses airtight, sealed vacuum bags, all of the flavor and nutrition is retained in the food. However, it's important to use only vacuum bags that are rated specifically for sous vide cooking—the prolonged cooking times can allow water to seep in to regular vacuum sealing bags.
With quality sous vide rated bags, you can enjoy incredible-tasting meals cooked to perfection, in the style of renowned French chefs.
Vacuum Sealers for Sous Vide Cooking
Find Commercial Sous Vide Vacuum Sealers
Or find Home Style Sous Vide Vacuum Sealers
Use only Sous Vide Bags to avoid water leaks.
Go here for Commercial Sous Vide Flat Pouches
And here for Home Style Sous Vide Textured Bags and Rolls
Written by Words By Melissa
Copy Write PMG Inc. 2012
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