Can I can vegetables using sous-vide?
Here is why it's stupid:


Sous-vide doesn't get hot enough to kill botulism spores. Low acid foods will be very dangerous.
Boiling is required for a strong seal on canning jars.
All pectin jellies I have seen require boiling to set.


High acid recipes often call for processing in a water bath for a mere 10 minutes to seal the lids. Recipes that don't call for the water bath universally call for the product to be refrigerated.

Perhaps high acid foods could be vacuum sealed instead of bottled and pasteurized. It seems feasible but this is not the sort of thing you should experiment with. The failure conditions are catastrophic.