# Safety first.. please share

**URL:** <https://community.anovaculinary.com/t/safety-first-please-share/19440>\
**Category:** Anova Precision® Cooker\
**Created:** [January 12, 2019, 5:14am UTC](https://community.anovaculinary.com/t/safety-first-please-share/19440 "2019-01-12T05:14:33Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![GaryP](https://avatars.discourse-cdn.com/v4/letter/g/ccd318/32.png) [@GaryP](https://community.anovaculinary.com/u/GaryP)\
**Post date:** [January 12, 2019, 5:14am UTC](https://community.anovaculinary.com/t/safety-first-please-share/19440/1 "2019-01-12T05:14:33Z")

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I have been browsing through Ball canning and have a few questions.; They often will give us a recipe to boil for a like 15 minutes (in the jar)… With a Sous Vide method obviously it is a much slower process. So, if I had a temp or 190 and set it for 90 minutes would it essentially give me the same results as a 15 minute boil. Thanks for sharing

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [January 12, 2019, 7:41am UTC](https://community.anovaculinary.com/t/safety-first-please-share/19440/2 "2019-01-12T07:41:24Z")

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The information that you are looking for is in Douglas Baldwin’s Practical Guide to Sous Vide found [here](http://www.douglasbaldwin.com/sous-vide.html#Safety).