I did a retort bag run with tuna 11yrs ago. Just out of curiosity I pulled one I've had on the boat for emergency snacks. It was subjected to heat/cold for 5-6? years. I couldn't believe it was actually edible but it was.
JVR just moved to the top of my vacuum chamber sealer wish/want list, especially with that kind of customer service response!! Really now looking forward to your future retort videos!!
Awesome work Darin! JVR is so responsive there's really no question as to who has the best sub 1000 sealer. Now, add the fact that it can do retort... I would argue it now competes in the sub $2k market due to functionality. I would argue that due to the lack of light vs. glass jar, and the pressure canning involved... You're likely to push way past 5 years. And... The weight savings vs. ball jars is amazing.
Literally got off the phone with customer service today and they said the stock bar will seal them no problem, it will just cause wear and decrease longevity
Very interesting, looking forward to seeing the retort cooking video. A few months ago I saw a video review of a channel sealer where they showed it can seal chips bags (if I understand correctly that's what you called Mylar), and it was a fairly normal sealer.
they mylar bags I am talking about are 7 mil thick, not the thin ones they use for chips.. the ones they use for longterm storage in a vacuum sealer are much thicker and a regular chamber sealer cannot seal them...
For long term storage of dry goods, many people use oxygen absorbers.. would it be wise to use a vac 100 to initially vacuum seal the mylar bag, and perhaps throw one oxygen absorber in to ensure any remaining air is taken care of? I'd like to make my long term storage of dry good quick and easy.
@fire&watercooking. I just ordered on of these yesterday with the special seal bar. Can this setup be used with zippered Mylar bags? I still have tons of them!
the retort bar has a less wide but more robust wire strip to make it more compatible for retort bags. It will last longer and do a better job on retort bags then the standard bar..
the retort bags are food safe, just like the ones that sit on the shelf with tuna and other stuff at the supermarket.. just like regular cans.. and actually there is a thin layer of food safe plastic that lines them anyway... no need
you are missing the fact that the Amazon listing says 4.6 mil wall thickness. there are 2 walls per bag, so technically the retort bags are more than 7 mil. the standard mylar bag is 7 mil. the standard sealing bar will not seal either of them.
New subscriber - thinking about getting into sous vide cooking, and don’t have any equipment yet. Interesting to see the extended uses of this vacuum sealer. At the end of this video you mention having to pressure cook the food after you seal it - So just sealing it doesn’t get it ready for storage? Sorry for the newbie question…
Hey All! You can Also join my FaceBook Group covering Vacuum Sealers and Food Preservation! = facebook.com/groups/Vacuumsealers
Thanks, but I don't do Facebook. Too many anti-freedom policies.
Thanks, but I don't use Facebook. Too many anti-freedom policies.
@@GIJeaux1 good for you...
I did a retort bag run with tuna 11yrs ago. Just out of curiosity I pulled one I've had on the boat for emergency snacks. It was subjected to heat/cold for 5-6? years. I couldn't believe it was actually edible but it was.
Thanks for the comment @robertalnham2082! your thoughts are appreciated...
Wow I searched a long time on RUclips and you are the only one that showed me a sub $1000 retort vacuum saver
JVR just moved to the top of my vacuum chamber sealer wish/want list, especially with that kind of customer service response!! Really now looking forward to your future retort videos!!
That is awesome!
Awesome work Darin! JVR is so responsive there's really no question as to who has the best sub 1000 sealer. Now, add the fact that it can do retort... I would argue it now competes in the sub $2k market due to functionality.
I would argue that due to the lack of light vs. glass jar, and the pressure canning involved... You're likely to push way past 5 years. And... The weight savings vs. ball jars is amazing.
Thanks for the comment Paul Cilia! your thoughts are appreciated...
Literally got off the phone with customer service today and they said the stock bar will seal them no problem, it will just cause wear and decrease longevity
yeah, the retort bar is pretty cheap so no reason not to get it if you will be doing a lot of retort canning
@@FireWaterCooking sure, I just thought it was worth mentioning
Very interesting, looking forward to seeing the retort cooking video.
A few months ago I saw a video review of a channel sealer where they showed it can seal chips bags (if I understand correctly that's what you called Mylar), and it was a fairly normal sealer.
they mylar bags I am talking about are 7 mil thick, not the thin ones they use for chips.. the ones they use for longterm storage in a vacuum sealer are much thicker and a regular chamber sealer cannot seal them...
@@FireWaterCooking Ah I see, thanks for the explanation.
my 2
favorite pieces of equipment
Thanks for the comment Mike Q! your thoughts are appreciated...
For long term storage of dry goods, many people use oxygen absorbers.. would it be wise to use a vac 100 to initially vacuum seal the mylar bag, and perhaps throw one oxygen absorber in to ensure any remaining air is taken care of? I'd like to make my long term storage of dry good quick and easy.
yes they do
@fire&watercooking. I just ordered on of these yesterday with the special seal bar. Can this setup be used with zippered Mylar bags? I still have tons of them!
yes..
Does one need a pressure CANNER for this act or is typical off-the-shelf pressure cooker up to the task?
you need a canner... some have both functions though
This is not a fair comparison. Try the regular seal bar with the same settings that you use for the "retort" bar and vice versa.
the retort bar has a less wide but more robust wire strip to make it more compatible for retort bags. It will last longer and do a better job on retort bags then the standard bar..
I don’t want the aluminum and other metals in the bag touching my food. Can I put the food in an open baggie and then insert in the retort bag??
the retort bags are food safe, just like the ones that sit on the shelf with tuna and other stuff at the supermarket.. just like regular cans.. and actually there is a thin layer of food safe plastic that lines them anyway... no need
Those open baggies will melt in the bag while being processed in the pressure canner.
In the video, you state the bags are 7mil thick. Your Amazon link to bags say they are 4.6 mil thick. What am I missing? Love your videos BTW.
you are missing the fact that the Amazon listing says 4.6 mil wall thickness. there are 2 walls per bag, so technically the retort bags are more than 7 mil. the standard mylar bag is 7 mil. the standard sealing bar will not seal either of them.
@@FireWaterCooking Thank you for the clarification. I emailed JVS about their gold bags and was told they are 2.8 mil thick.
@@dmathews who is jvs? JVR does not have any retort bags that I am aware of
@@dmathews the JVR gold pouches are not retort pouches... Retort pouches are made for canning....
@@FireWaterCooking Thanks, got samples in of their "gold" pouches and found that out.
New subscriber - thinking about getting into sous vide cooking, and don’t have any equipment yet. Interesting to see the extended uses of this vacuum sealer. At the end of this video you mention having to pressure cook the food after you seal it - So just sealing it doesn’t get it ready for storage? Sorry for the newbie question…
not for self stable like canning...
@@FireWaterCooking - But ok for freezing or fridge, right?
@@LDBecker yes.. but these are specialty bags made to be used in-place of cans and Ball jars for canning...
Think of retort bags just a flexible canning jar. They both have to pressure processed to make them shelf stable without refrigeration.