Sous Vide Confit - Fail

Hey all,

Tried my first sous vide confit in my Ball brand jars. Placed Garlic cloves in one container, shallots in another. Covered with canola oil (not to the very top, and some pieces floated a small bit.) placed on top, tightened to fingertip tight. Placed in bath at 190F, and all 3 looked like they were leaking oil. After about 5 minutes, it was apparent.

Any idea where I went wrong or how to remedy this? It's a disappointment, but at least it happened with cheap garlic and not the Pot De Cremes I wanted to try...

Any and all help greatly appreciated

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fisher23

When using jars you need leave about 1/2 " of head space ( air ) in the top of the jar to allow for expansion. For added insurance I usually vacuum my lids on, food saver makes a jar sealer that fits on most bag type vacuum sealers with a vacuum port. This removes the air so expansion isn't a problem. And as an added benefit removes the bubbles when you make that Pot de Creme.

You could always use a zip lock freezer bag using the displacement method for your confit.

Lou_34544

Thanks for the tip. I don't think I left enough space in my jars.

Lou_34544

John,

Your tip helped quite a bit. I placed the jar in the water bath, and all garlic cloves were submerged in oil. However, about two hours later some cloves began to float to the surface.

I understand it's important the cloves be submerged to prevent bacterial growth. Does anyone have any tips to keep them submerged or know why they may be floating now?

brian_martin2001

"I understand it's important the cloves be submerged to prevent bacterial growth." why do you think this? When you're up at 190°F it's highly unlikely that anything is going to survive. Further, when making things in oil, the main risk is from anaerobic bacteria: bacteria that prefers or needs the lack of oxygen. You're cooking it say a high enough temperature, however, that there should be little to no risk.

tshewman

If you are using herbs (which goes well with garlic confit) place them on top of the cloves and this should help keep them submerged.

Lou_34544

Todd, any ill effects if they float? At this point, all of them are floating in the oil for the most part.

tshewman

Take them out and smell them, but yes there is a small risk. I personally have never had my garlic flot in an oil after confit.