Sous Vide Canning

In the Getting Started with Sous Vide Forum

I can tomato sauce each year in a hot water bath with excellent results. However, I have not canned other items, because often it will overcook the ingredients or requires a pressure cooker. I am also concerned about the higher temperatures in a pressure cooker affecting flavor.

Is there any reliable knowledge regarding using sous vide for sterilizing canned items?

Richard Fisher

By rrllff on Friday, July 08, 2011 at 05:46 PM

1 Reply So Far

I've thought of this too and I'm really not sure what the answer is. It seems like it would work just fine but I definitely don't know enough about the safety measures to recommend it. Maybe someone else has more knowledge.

By Jason Logsdon on Saturday, July 09, 2011 at 11:27 AM

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Sous Vide Canning

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