Vacuum seal Mason jars or still finger tighten?

I just got a food saver vacuum sealer (I primarily use an oliso) the food saver has an attachment to vacuum seal Mason jars, is there a benefit to vacuum seal the jar instead of the finger tighten method?

I tried googling but couldn't find an answer, so please excuse if this has been asked before.

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brandon.balin

This is in regards to Sous Vide cooking

Brandon_Byrd_40557

The whole point of going "fingertip tight" is that it allows air and steam to escape so your jars don't crack. Vacuum sealing would create a seal that's too tight.

tshewman

@Brandon_Byrd_40557 was addressing the use for SV. Finger tip tight. As the ingredients heat up, gas (steam) is created as a result. moist heat = steam = increase in pressure. It needs to escape or the jars will break.

brandon.balin

Thanks!!!

brandon.balin

Thanks!!

szeder_185682

Even if you vacuum seal the jar, the steam released from the cooking food inside will decrease the vacuum...

Brandon_Byrd_40557

Right. And that will pressurize the jar. And that can lead to the jars cracking if the rings aren't on there fingertip tight.

szeder_185682

Indeed, but vacuuming doesn't tighten the ring.

Anyway, I can only think of one case when vacuum sealing a mason jar could be useful: it could protect the top layer of the liver pâté from oxidation.

fisher23

I have done it and didn't have any problems or broken jars. My thoughts are that it is the air that expands during the cook so by removing the air it can't expand. I didn't account for steam, so that may be a problem.

szeder_185682

[This is a repost of my reply to pd3ski's comment below, because the original disappeared.]

Yeah, I didn't express myself properly.

I know how to insert links, but the problem is that there is no link to insert. The mentioned comment is not here in the forums, but among the comments under the liver pâté recipe, and there are no permalink icons over there, and the comments' timestamps are the same useless "X months ago" braindamage.

pd3ski_278514

Ah.. I get it

loewislin

Is it possible that if you do finger tight, the sous vide water could get in????