1.Food is prepared raw and then sealed into the Retort pouch.
2.Pouch is then heated to 240-250°F (116-121°C) for several minutes under high pressure, inside a retort or autoclave machines. (similar to pressure cooking).
3.Process reliably kills all commonly occurring microorganisms (particularly clostridium botulinum), preventing it from spoiling.
4.Packaging process is very similar canning, except that the package itself is flexible.
