# Question about cooking in glass jars
**URL:** https://community.anovaculinary.com/t/question-about-cooking-in-glass-jars/30632
**Category:** First Cook Essentials
**Created:** [May 3, 2022, 8:57pm UTC](https://community.anovaculinary.com/t/question-about-cooking-in-glass-jars/30632 "2022-05-03T20:57:06Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@Kat6](https://community.anovaculinary.com/u/Kat6)
#### Post date: [May 3, 2022, 8:57pm UTC](https://community.anovaculinary.com/t/question-about-cooking-in-glass-jars/30632/1 "2022-05-03T20:57:06Z")
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?
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### Author:  [@Douglas](https://community.anovaculinary.com/u/Douglas)
#### Post date: [May 3, 2022, 11:36pm UTC](https://community.anovaculinary.com/t/question-about-cooking-in-glass-jars/30632/2 "2022-05-03T23:36:26Z")
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.
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### Author:  [@wiseb](https://community.anovaculinary.com/u/wiseb)
#### Post date: [July 20, 2022, 9:24pm UTC](https://community.anovaculinary.com/t/question-about-cooking-in-glass-jars/30632/3 "2022-07-20T21:24:57Z")
Like Douglas said, you just tighten them finger tip tight. I’ve done a couple of recipes in jars without incident. You should use a jar lifter available in canning supplies. Good luck!