Sous Vide Chili: Mason Jar Experiment

I just bought some mason jars (quart sized) for some pickling (mixed success so far) and was thinking of more uses for them. Then I thought it could be interesting to make ready-made chili in them to just transfer from cooked to storing to bring out on particularly cold days.

From poking around I've found a few suggestions from searing ingredients to make extra dry before setting for a long cook and being careful when moving the jars out from heat to cold.

Has anyone tried something like this/have a go-to recipe/any tips/pros and cons of doing this sous vide in mason jars as opposed to my typical way of cooking in a large pot and freezing in tupaware?

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Comments

fisher23

If you are talking about canning are you pressure cooking in a pressure cooker? Sous vide is not acceptable for canning chili unless you are storing them refrigerated. Actual pickling can be done sous vide due to the acidity of the brine, but it is not a method for canning most other foods. When I make chili, I just put mine in vacuum bags and chamber vacuum and freeze.

Matthew_Weston_376508

Not pressure cooking and will be storing refrigerated. Mostly interested in using the mason jars because of the convenient size and ease of going from cooking to storing until ready to reheat and serve.

If it's not practical that way but sous vide still provides benefits in just a normal ziplocks I could do that too. (Haven't invested in vacuum sealer quite yet)

fisher23

Jars should be fine then. If you are going to re-therm via sous vide. I would put the jars in the bath before heating as there would be less chance of thermal shock (jar breaking) then start the sous vide. Canning jars work great with sous vide, just don't put the rings on to tight as air may need to escape during cooking/re-therming.

tshewman

just use bags and save the mason jars for pickle practice....or garlic confit, or caramelized onions, or polenta. JMHO

wolfiegirl

Call me crazy but I think some things are best left to simple, old-fashioned methods. Big ol' pot of chili sitting on the stove, slowly simmering....that's how to do chili. Like Todd said, save the jars for other stuff.

On the other hand, here's a no-brainer bread 'n butter pickle recipe you might like to try.

http://foodwishes.blogspot.com/2014/08/bread-butter-pickles-one-of-great.html