Abstract: The present invention includes an improved food enclosure designed to harness the steam produced during cooking so as to rapidly thaw and cook the food; however, the enclosure also advantageously vents the steam in order to provide a crispier, more desirable food product. A “venting” container according to one embodiment of the present invention, includes a tubular body having at least one open end and a cap for engaging the open end. The cap comprises upper and lower ends, which define an intermediate region therebetween. The tubular body and cap are at least partially sealed together by frictional forces resulting from the interference between opposing radially extending protrusions disposed on both the tubular body and the cap. These frictional forces are opposed and eventually overcome by a steam pressure generated from within the container, whereby the cap is driven from a closed to a vented position.

Abstract: A tubular container for fragile products is provided according to the present invention that includes a flexible end closure that moves inwardly against the products when vacuum is applied during packaging for providing cushioning support to the products. The flexible end closure is secured to an end of a tubular body wall having opposed ends and inner and outer surfaces and comprises a wound strip of material. A flexible liner having opposed end portions is secured to respective ends of the tubular body by way of an adhesive band between the liner and the inner surface of the tubular body wall. The flexible liner thus has a free medial portion between the end portions which moves inwardly against the products when vacuum is applied. A vent hole may be formed through the body ply and an outer label by way of a laser for allowing the passage of air therethrough.