Got a vacuum chamber and bags, trying it out seams to work. Found out after they sit on the shelf

What are you sealing?

Turkey and pork

What is retort canning?

Is it room temperature stable.
Or just vac sealed.

I don’t know if any vac sealing of meat that is room temperature stable? Still has to be frozen unless it is freeze dried first.

It’s canned the same as if it was in a jar. Think soft-sided jars.

Very interesting. I have never heard of this process for the home preserver. I will have to look into this.

Exactly don't have to worry about breaking jars. , 15 bags, had one let loose in the pressure canner

Are they quart?

If you could put 15 quart of beans or meat in a normal pressure
canned, that would be huge.

Any links to instructions?

I dropped a one quart retort bag of beef stew into the canner along with 7 quart-sized Ball jars of the same stew, and the retort bag turned into a balloon, leaked all over and made a huge mess.

Still have 49 retort bags sitting on the shelf.

Pint bags. https://www.topmylar.com/retort-canning I have a 4 qt canner, put 5 bags in and a rack on the top. After processing I left sit on the stove with the heat off and covered with a towel to cool down very slowly. Out of three batches had one bag let loose

I assume you have to pressure can?
No water bath.

More info

https://www.sciencedirect.com/topics/food-science/retort-pouches




https://forums.outdoorsdirectory.com/forum/alaska-living/alaska-pantry/160087-retort-canning

Pressure can, using the guides for time and pressure