Canning rhubarb sauce

Does anyone can in the sou vide?

The only thing that would be really safe would be pickles (as they’re high acid).

Some info here:

It’s just too risky at these lower temperatures (for actual canning - storing foods at room temperature).

I’ll do desserts (e.g. creme brûlée) in jars, then freeze them (loosen the lids as they freeze), so they’ll keep indefinitely, but don’t do any canning myself.

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