Vacuum canning

dpietranczyk_49940

@chris So, I have a question in regards to preserving. Traditionally when using a boiling water canner, the jars are boiled to remove air, sterilize the jar and its contents. If one were to use a sanitizer such as one step, typically used for hombrew sanitation, fill the jars with cooked either cooked jam, hot pickled vegetables, or RAW vacuum pickled vegetables, and use a chamber sealer to remove the air and create the seal, would it have the same shelf life as a jar processed in a Boiling water bath?

Also I had sous vide some rhubarb to maintain its texture. If I were to stir it into the set, cooled, strawberry jam, and canned it in a chamber, is there room for spoilage?

Chris_Young_80640

@dpietranczyk — I looked into this a lot for MC. The problem is the USDA cannot confirm what the target organism is for boiling water canning. Which means we were unable to work out time/temperature tables at lower, sous vide temperatures. What I can tell you is that if you do what you describe, and use sous vide pasteurization temperatures for, say, salmonella (posted in another thread) and then keep the product refrigerated, you will easily get 6 months to a year of high-quality "canned" food. Indeed, this idea goes back to the 1960s and an early predecessor to sous vide cooking pioneered by a guy name Kohlman who called this technique frigi-canning.