be carefull with that theory. You can for 90 minutes and some of the reason is to get then internal temp of the meat up past a 160 degrees. If you start out with cold cooked meat or cold raw meat you still have to get it up to the same temp to kill bacteria. I do AT LEAST 60 minutes with anything with meat in it. Like canning chilli or spaghetti sause I made a big batch of that has meat in it. Now you might be able to reduce that time if your starting out with just cooked hot meat but not cold meat.