@Lil Dab Yeah that plant is dead. It didn't look that bad to me at first.
It is not a canner other than for pasteurizing pickles at 180°F and I am not sure how it will fare at that temperature yet. The lid warped some at 145°F doing the ribs. It was the cheapest cooler I could find at Wally World. The maximum temperature the sous vide can achieve is 197°F. I will probably need to get a better quality ice chest that is also rated for hot foods. I can easily fit 12 Pints whicke as my goal I also think I can fit 12 quarts but haven't tried yet.