[coronabarb]

My MFP instructor said that all commercial canning processing is done at least 260 degrees, and much quicker than what we do. Not duplicable in home kitchens. I'm not a fan of food in pouches either. The pouch is actually like canning in a jar but people think it is like vacuum sealing. I had a gal call me on our state food safety hotline once wanting to transport canned tuna (she had removed it from the jars) which she then vacuum sealed in bags. She was flying from Portland Oregon to NYC! She was more than irritated with me when I tried to explain how that was very unsafe (actually a botulism risk) taking it at room temp for so many hours sealed w/o oxygen. Common sense and thinking ability is a rare and beautiful thing!