This is fantastic. I already own a sous vide machine, and I'm going to get these pickles in it in just a minute.

This guy is a great presenter. I hope that you have him on, again.

I'm new to sous vide and love pickles. There's a lot of good information in your video. Thank you.

Great job Steve! Glad you got this opportunity!!

Recently bought a Sous Vide and started pasteurizing my raw eggs. Canning is next.

This guy has an amazing tone to his voice. He can read me the phone book.

Oh my goodness. That was so very easy! Wow I just may begin canning again. Thank you for your knowledge.👍

I'm with you! 130 degrees for steak. Perfect every time and it's the only way I will cook steak.

Love Steve's presentation! You should have him on again.

This is a good video. Informative, without information overload.

Awesome. I have always wanted to pickle but it seemed to much work. Now I can do it, and it will remind me of my grandma, she always was canning. Now for some bread and butter pickles, my favorite.

Always wanted a Sous Vide ! Another reason to add to the list ! I have never canned. You make this look easy. Thanks ! Now to find canning jars.

Caution: To pasteurize this way is risky. Although it's theoretcally possible, the jar and its contents do not circulate as the water does. So the internal temperature at the center of the food is not up to temp as soon as the water is. Pasteurization time tables are based on the whole mass of food being at temperature for the full time, but inside a jar you are trying to seal, you can't check the temperature. You could do a series of timed measurements by opening jars periodically to learn the time required, but this would waste the food in the process while learning Also, do not do this with low avoid foods. Pickles with vinegar are fine.

the instaPot can do Sous Vide.

I have that same PC. But I use it to sterilize substrate for mushroom cultures.

have you tried liquid monk fruit sweetener with pickling and canning low carb?

Could you do one of these for meat How do you prepare it? How long do you sous vide it for?

How long would you think these are shelf stable using the sous vide method?

Have you ever smoked salmon and the soups vide canned it?

Actually starts around 4:15, you're welcome. Wish somebody had told me🤦🏽‍♂️