Use sous vide instead of pressure cooking

pressure-cookersous-vide

In a recipe, I have to pressure cook vegetables in mason jars in duck fat. I don't have a pressure cooker but I do have an Anova Sous Vide Immersion Heater – can I use that instead?

Any other factors I should be considering, or alternate methods to pressure cooking?

UPDATE:

  1. Place vegetables in 500ml / 16 oz Mason jar no more than 3/4 full, cover with duck fat. Screw lid on jar tightly, and then loosen 1/4 turn to allow expansion of air during cooking
  2. Pressure cook at a gauge pressure of 1 bar/15 psi until tender, about 20min
  3. Strain duck fat through sieve and reserve

Best Answer

If this is a recipe that will be served immediately, you may be able to use an alternate cooking method. If the reason is to store in your pantry, NO, do not use any method other than pressure cooking. From Pressure cooking Wiki

The standard cooking pressure of 15 psi was determined by the United States Department of Agriculture in 1917. At this pressure, water boils at 121 °C (250 °F).

You need this higher temperature to safely process certain items for storage.

From Fresh Preserving.com

When preserving vegetables, meats, poultry and seafood, safety is key. To keep what your canning safe to eat, and fresh tasting, you’ll use the Pressure Canning method which heats the contents to 240º F eliminating the risk of foodborne bacteria. You should also know that if even you’re mixing high acid foods with low-acid foods you must use the pressure canning method

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