Just starting with my Anova sous vide. I have a recipe in 8 oz glass jars that I want to try and the directions say to fully submerge the jars for 12 hours. But I see recipes online that warn you not to submerge the jars over the seal / lid. Are there recipes where jars should be fully under water?
Hi ya @Kat6
The issue may be simple physics. Water expands when heated. If the glass container is full with no room for water expansion and without a vent the jar may burst.
If you are using a Ball type two piece lid then leave it a bit - just a bit - loose. Pressure can then escape and the lid will seal on vacuum due to cooling.
Best wishes.
Sous vide means under vacuum. I too am just starting and am trying to stay with simple recipes - in bags.
1 Like
Like Douglas said, you just tighten them finger tip tight. Iāve done a couple of recipes in jars without incident. You should use a jar lifter available in canning supplies. Good luck!