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Blowing out jars

Kyle_Swanbeck_13795

so I have been cooking creme brûlée for the last several years with my immersion circulator with no problems. However I have blown out the bottoms of three jars in my last two batches. I'm not doing anything different other than the jars I am using have been used for 10+ batches. Any thoughts on why suddenly I am having this issue?

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Comments

fisher23

Thermal shock, warm them in hot tap water before putting them in the bath.

torridice_498271

And just finger tight in the lid. Don't crank it down

tshewman

when are they blowing out?

lockgavin

I've been keeping the empty jars in the bath as it heats up, pouring in the warm jars. Haven't had a problem since.

Kyle_Swanbeck_13795

I know not to crank down the kids. Like I said I've been making them like this for a long time now and this is the first time I've had any issues. They are blowing out about 2 mins in.

fitzek2000

Oh I hate the jars in water technique so much.... why don t we cook it all in a Sousvide bag and later on transfer everything in steril jars? Especially because in Europe we don t have mason jars and I wrote that several times to chef steps...best wishes... do understand ur frustration