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  • Re-packaging canned foods

    On one of the other forums that I belong to, we were talking about those little foil packs of corned beef hash that one could buy for backpacking trips. Well, they no longer make them. Someone brought up the idea of taking the stuff that is in the cans, and transferring it to a food saver bag, sealing it, and then putting it in boiling water for X amount of time to kill off any bacteria that may have hitched a ride in the transfer or resides in the bag itself.

    This would not be for any long term storage, but more like a week to 10 days. Whats your take on it? What about doing the same thing in a pressure cooker? Would it work? Or would the bag explode?

    Did a little research on this (less than 5 minutes LOL) and some long term storage people mentioned repacking foods in the foil lined bags.

    Just lookin for thoughts on this.
    https://youtu.be/ZcqprrIlbcIli

  • #2
    I think those types of things are irradiated Meat... hmmm... hard to know I guess... but unless you have a nuclear lab, or live near Chernobyl, I don't think this is possible. But...I don't know shit. Well, I do...if I get a whiff...but other than that.... bets are off...
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      I would think that just boiling it wouldn't get it hot enough to kill off botulism bacteria, you'd need a pressure cooker for that. And I'm not sure that the vac bags would hold up to the increased temps required.

      Though for something like 10 days I think you'd probably be ok. But I'm not even anywhere close to an expert, so really I have no idea.
      Mike
      Life In Pit Row

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      • #4
        What aboot dehydrating it first?

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        • #5
          If dehydrating is an option I think you'd be better off making it from scratch and dehydrating the meat separately from the onions and potatoes. Add in a little beef bouillon powder maybe.

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          • #6
            i am sitting here trying to figure out how the mountain men of old did it... unfortunately with todays fish and game laws you cant live off the land

            isnt there a place that sells MRE's
            Island of Misfit Smokers Member #92

            How to heal the world. Love people and feed them tasty food.

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            • #7
              Originally posted by crusty ol salt View Post
              i am sitting here trying to figure out how the mountain men of old did it... unfortunately with todays fish and game laws you cant live off the land

              isnt there a place that sells MRE's
              lots and lots of salt
              Mike
              Life In Pit Row

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              • #8
                Back in my Boy Scout days...I packed them canned ones in...split half with another Scout...Even did scrambled eggs in the empty can...When done burned the can crushed it & hauled it out...Ain't much on dehydrated eggs/taters but it tasted fine after hiking all day...Thinks/thoughts...
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  Well, some of the folks on this site are avid backpackers and needless to say, a post comes up that is less than safe, to say the least. Especially the ones that involve taking meats into the outdoors.

                  I for one, wouldn't think there would be a problem doing such method for a short trek, but I think I would feel better if I dehydrated everything first. Not to mention the food pack would be lighter.
                  https://youtu.be/ZcqprrIlbcIli

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                  • #10
                    Originally posted by PitRow View Post
                    lots and lots of salt

                    I forgot to mention, this place that we go to there are NO cans or glass bottles allowed.

                    Boundary Waters Canoe Area.


                    Aw shit, my sausage finger hit the wrong quote button. Slanted, this was for your reply :)
                    https://youtu.be/ZcqprrIlbcIli

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                    • #11
                      Originally posted by Meat Hunter View Post
                      This would not be for any long term storage, but more like a week to 10 days. Whats your take on it? What about doing the same thing in a pressure cooker? Would it work? Or would the bag explode?
                      Yes the bag would explode shortly after the moisture in the meat reached 212, remeber your canning lids vent as they boil and only seal when they cool off.
                      It's a "time at temp" thing. if you could keep the product below boiling for long enough, yeah it would work, but the problem there is your food would be mush. At least that's what my 1950's ball canning guide says. Id go with lowering the moisture content(dehydrating) or the ph(raise the acid) think sausages man!
                      JT

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                      • #12
                        Originally posted by Whisky Fish View Post
                        Yes the bag would explode shortly after the moisture in the meat reached 212, remeber your canning lids vent as they boil and only seal when they cool off.

                        Yeah, was thinking that LOL

                        It's a "time at temp" thing. if you could keep the product below boiling for long enough, yeah it would work, but the problem there is your food would be mush. At least that's what my 1950's ball canning guide says. Id go with lowering the moisture content(dehydrating) or the ph(raise the acid) think sausages man!
                        Like I said, this is a question another person raised. I would dehydrate myself. Every now and then, ya get these folks that "that's how we've done it for years and no ones gotten sick yet"

                        The way I see, I'll offer my suggestions once. After that, it's just a matter of time before theres more air for me to breath.
                        https://youtu.be/ZcqprrIlbcIli

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                        • #13
                          If it was me, Id buy some spam slices(usually aboot a buck each)find some dehydrated hashbrowns, and make your own hash in the sticks. You could add whatever else you wanted to the mix as well.
                          Once you go Weber....you never call customer service....

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                          • #14
                            Originally posted by IrishChef View Post
                            If it was me, Id buy some spam slices(usually aboot a buck each)find some dehydrated hashbrowns, and make your own hash in the sticks. You could add whatever else you wanted to the mix as well.
                            Hmmm... now that makes sense. And don't sound bad. For stix food.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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