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In article >, says...
> Melba's Jammin' wrote:
>
> > Sure, inasmuch as it could work as a container. They probably
> > won't spoil in that length of time in transit. Doing it right,
> > though, it would be properly canned and processed and
> > sent that way -- no spoilage. A vacuum seal via a Tilia
> > is not a substitute for proper heat processing.
>
> Yeah, but the Seal-A-Meal bags can be boiled. What if
> you sealed the food in bags, then subjected them to heat
> and pressure in a pressure cooker, the same time and
> temperature used for canning in Mason jars. Wouldn't
> that be completely safe?
>
> [Note that I added rec.food.preserving to the newsgroups.]
>
Thanks for the cross-posting warning. I always forget to look...
Anyway, my guess is that if you did the pressure cooking before the bags
are sealed, your suggestion *could* be valid.
But:
- It's not clear that the plastic bags could survive the elevated
temperatures of a canning pressure cooker.
- The vacuum sealing equipment would have to be as sterile as a Mason
jar lid would be after the pressure cooking, and able to handle the
higher temps as well.
- The plastic vacuum bags would have to be as impermeable as a glass jar
over time.
In a nutshell, we probably would have seen our canned (and "jarred")
goods delivered in plastic bags long ago, if that were a practical
process for these items.
Bob
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