I saw in one of your other videos about the VacMaster VP210c, and I was wondering if you can do this with that machine and what size jars does it accomodate since the chamber is so small? I also saw the "udder sucker" attachment on another video, would that would on the VP210/215 models as well?
Great tip! I now and understand that "vacuum packing in jars is not canning". But i think you can use this method for a combination of sous vide and canning. Do you think is possible?
What are main benefits of vacuuming jars? Can you do this with sauce jars after canning? I am thinking of doing this for chili sauce, stir fry sauce type of canning. Thanks
@007Augman Always cool products completely before vacuum packing. This protects the pump from moisture collecting and causing long term water damage. The vacuum will be superior as the sensors will not be disrupted with moisture in the chamber while removing the air. Also this protects from any bacteria growing in the jar before it gets to the canner. This process does not eliminate the absolute need for hot bath canning with sauces!! Vacuum packing in jars is not canning!
Most uses for using jars in a vacuum sealer are for dehydrated foods, veggies, fruit, nuts, grains, poweder milk, sugar you get the point. Not sure what you mean by vacuum sealing after canning as canning will create its own vacuum seal. Maybe we should talk. 1-800-227-3769
@@topemeister3000 I just found this out the hard way! Put in hot strawberry preserves. Not good. Now it is cooling. Will seal later. I have the Vacmaster 215 and I love it!!!
How do you estimate the life of foods stored in this method. Eg, i want to make turkey stuffing mix and seal it? I have a small food business, cottage size!