# Canning rhubarb sauce

**URL:** <https://community.anovaculinary.com/t/canning-rhubarb-sauce/7757>\
**Category:** Anova Precision® Cooker\
**Created:** [June 19, 2017, 10:01pm UTC](https://community.anovaculinary.com/t/canning-rhubarb-sauce/7757 "2017-06-19T22:01:31Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![Pamela](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/pamela/32/766_2.png) [@Pamela](https://community.anovaculinary.com/u/Pamela)\
**Post date:** [June 19, 2017, 10:01pm UTC](https://community.anovaculinary.com/t/canning-rhubarb-sauce/7757/1 "2017-06-19T22:01:31Z")

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Does anyone can in the sou vide?

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [June 19, 2017, 10:59pm UTC](https://community.anovaculinary.com/t/canning-rhubarb-sauce/7757/2 "2017-06-19T22:59:45Z")

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

Some info here:

> <https://cooking.stackexchange.com/questions/14007/can-i-can-vegetables-using-sous-vide>

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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**Author:** ![Pamela](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/pamela/32/766_2.png) [@Pamela](https://community.anovaculinary.com/u/Pamela)\
**Post date:** [July 17, 2017, 5:30pm UTC](https://community.anovaculinary.com/t/canning-rhubarb-sauce/7757/3 "2017-07-17T17:30:34Z")

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Thanks!