I’ve successfully cooked meat in glass. I used Mason jars and also I used a jar with a wire clip lid. If you are concerned about air in the jar you could just fill up the air space with broth. (After all whenever you souse vide meat, it ends up swimming submerged in it’s own juice so why not use broth?) I didn’t bother to use broth because I reasoned that the air in the jar would take on the temperature of the surrounding water. If the surrounding water is at 130 F what difference would it make if the meat is in liquid or sitting in an air pocket for 12 hours? Time + temperature would take care of the cooking. I made sure that the tops were not too tight so that air could be expelled as the jar heated up. I placed each jar in a plastic bag so that the bath water wouldn’t leak into the cooking jar. I cooked the meat for 12 hours at 130 F. I looked like crap when I took it out ( like a biology experiment gone bad but hey, any time meat is cooked sous vide it always looks nasty). When I cut into the meat it was succulent and pink and juicy and no different from meat cooked in silicone bags. My next attempt will be to lay a piece of steak in a flat glass dish with a lid and enclose that in a plastic bag and submerge it in a souse vide. The steak will retain its shape laid out in a flat position instead of being squished and distorted in a jar and will be easy to sear.
If you use glass you will have to make sure you weigh down the jar with weights to make sure it stays properly submerged in the bath.