Wet MRE's

[TOF]

This is the reason I gave up coming here, all the bollox that is spouted.
River, I don’t know where you studied Microbiology, but your are sadly mistaken in your belief that Bacterium only grows in the presence of Oxygen. There are many strains that happily do so. The one of interest to home preservation enthusiasts is Clostridium Botulinum.
Taken from USDA Complete Guide to Home Canning.

Ensuring safe canned foods
Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly
form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores,
which are comparable to plant seeds, can survive harmlessly in soil and water for many years.
When ideal conditions exist for growth, the spores produce vegetative cells which multiply
rapidly and may produce a deadly toxin within 3 to 4 days of growth in an environment
consisting of:
• a moist, low-acid food
• a temperature between 40° and 120°F
• less than 2 percent oxygen.
Botulinum spores are on most fresh food surfaces. Because they grow only in the absence of
air, they are harmless on fresh foods.
Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh
food reduces their numbers only slightly. Peeling root crops, underground stem crops, and
tomatoes reduces their numbers greatly. Blanching also helps, but the vital controls are the
method of canning and making sure the recommended research-based process times, found
in these guides, are used.
The processing times in these guides ensure destruction of the largest expected number of
heat-resistant microorganisms in home-canned foods. Properly sterilized canned food will be
free of spoilage if lids seal and jars are stored below 95°F. Storing jars at 50° to 70°F
enhances retention of quality.

And here’s the link.
http://county.wsu.edu/kitsap/agriculture...Items.aspx

The only way to produce safe savoury meals is to pressure can them. You can buy retort pouches, which are able to withstand the high pressure and temperatures to safely preserve food. These would be perfect for wet MRE’s.

Speaking from personal experience, the only way you will find dehydrated fruit and veg for making up meals is in your own dehydrator, in the kitchen.
I pressure can a lot of food, I had one imported from USA for the princely sum of £83. I also did not pay VAT or the Post Office handling charge. So there’s another fallacy in the bin.

If only some people knew how to use the internet to their advantage.