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Save my glass jars

Bengt_Bjorkberg_168419

So been playing around with making creme Brulee in the sous vide. My problem is that the glass jars I have is not tempered, so I lose about 20% of them every time I cook it.

Been looking for alternatives, thinking aluminium pots might be an option, or properly tempered glass, could go metal as well I guess (was thinking old army tins would be a cool way to server them, but not certain where to get it from. Any suggestions?

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Comments

douglas_bd

What kind of jars are you using? Any jars that are made for canning should have no issue at temperatures in a water bath. Ball is the brand I use because they are widely available here.

tangma27

http://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F/ref=pd_sim_hg_6?ie=UTF8&refRID=1NXNJFVTR1NFJ30TMF4F&tag=delvkitc-20

Those ones haven't broke on me. But I've only water bathed them like 10 times.

SteveM_20803

Just for giggles, are you sure your not screwing the covers on too tight? Took out half my jars on one cook because of that. There needs enough give to let the air pressure out.

Bengt_Bjorkberg_168419

I think the jars I used where made for decorative use by Sainsbury. So ordered a bunch of jam jars, and will try to leave the lid a little bit looser. Thanks everybody

Luis_58461

just put the jars in tab-hot water before you fill them and give them enough time to warm up. I wouldn't recommend putting the jars straight into a ice bath after the cooking process. Although CS does this everytime i don't really see the point in this. There's obviously the point of bacterial growth but with a clean product in a sv Waterbath, with the right temp, i see no problem by leaving it 20 min. longer in the critical temp area. I prefer the way of Aduriz where he let cool the produce 10 m. out of the water- then put it 10m. in lukewarm water before cooling it down completely. Especially with meat i think this method works really well.