Syrup peaches sous vide

Hello, in Joan Roca's book (chef from the best restaurant in the world and inventor of the roner) "low temperature cooking" he gives a recipe of peaches in syrup (melocotón en almíbar). He cooks it for 1h 85°C, and my big question is: is it possible to make peach in syrup with joule for the whole year? (shelf stable like your pickles) Or is there a risk of botulism? When peach is boiled in canned peack it becomes mushy, but with joule it's perfect. Plus now it's mango time here in spain and it would be fantastic to be able to preserve it (it's just 2$/kg)

Find more posts tagged with

How To Joule

Comments

FrankM_3301

That's not hot enough for the destruction for spore-formers. I think this would be pretty risky. Plus different peaches have different pH values. Canning requires a few safety hurdles...85C is certainly below the temperature hurdle. I've only seen guidance for canned sous vide vinegar pickles. In that case you've also got high acid working in your favor. So, this is probably not a good idea.

whenric

This is probably more acidic than you want but should avoid botulism risk: https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick

Specifically the sweet brine recipe

Nicolas_1529236

I don't think peaches in vinegar would have much gastronomic interest, but it's probably the only safe option

montebello1964

Ph needs to be <4.6 or you need to pressure can (former prevents bacterial growth, latter kills bacterial spores).