I have some tutoring in pressure canning, and an engineering background, so please don't judge me for what is about to be a naive question.
I understand that pressure canning uses a sealed liquid environment at higher than atmospheric pressure at 250 F for a measured period of time to create a sterile environment.
I want to pack small containers of food samples fully submerged in liquid in thier respective half inch cube closeable thin glass boxes (microscope slide thickness) stacked next to each other inside the jar, to occupy the space within the jar.
They would be separateable thusly so the flavors would not mix.
These cubes would occupy the nominal headspace limit of the jar, then the jar filled with water per jar requirements.
On other words, the ingredients of the mason jar would be fully but individual sealed.
The mechanism would be an electric pressure canner.
Would the pressurized water bath properly heat the cubed through thier in glass envelopes?
Would the mason jar do its job of maintaining a sterile environment until opened, just as it would if the ingredients were tightly packed?
Would the heat and pressure conditions still transmit to within the contents of the sealed cubes, given sufficient cooking time?
The purpose is to make a bento-box in glass.