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Pectin needs acid to work. Fruit never has the same amount of acid. Not only do blackberries have much more acid than apricots, but two different cultivars of apricots and even two apricots of the same cultivar but grown in different conditions will have a large difference in the amount of acid. Ditto for lemons. Your fix proves that this is the reason - ...


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There are microwavable (non metallic) retort pouches designed to withstand 130 degrees C which exceeds the required temperature for full sterilization in an autoclave / pressure canner or perhaps even a pressure cooker. These effectively become MRE's once they've been processed properly. You will need to ensure thet the cold point within the pouch reached ...


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(disclaimer: I've only heard of people doing this, not done it myself.) Yes, it can be done. You're looking for retort pouch canning. Various places will sell you the bags, and you can vacuum seal them with a chamber vac, though you may need an upgraded heat bar. Then you can process them in a pressure canner (or preferably autoclave). I'd definitely ...


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Note that in pressure canning (and regular canning) the material in the jar BOILS, and the lids vent excess pressure, then seal as the jar cools. A sealed vacuum bag would presumably burst, as it has no relief mechanism (which the properly tightened canning lid does, even if many are blissfully unaware of it.) As such, I don't think this it at all ...


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I'll add to what Jefromi said. I think you're going to have a hard time finding a heat sealable bag that can handle 252F in a pressure canning process. A quick look at mylar bags and HDPE shows a melting point of right around 250F. I'd be afraid they would leak or leach unpleasantness into the food. There should be a process for this because you can ...


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The safety of pressure canning depends on reaching a sufficiently high temperature (generally 240-250F), holding it for long enough, and having a good vacuum seal in the end, and using a trusted recipe that's actually safe to can with that process. The jars typically used aren't magic, they're just something that can take those temperatures and reliably ...



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