Vacuum Sealing Dry Goods in Mason Jars 

You bet!

Makes your arm a bit tired if you have a lot of jars, but it works awesome!

I'm very new to all of this and since the pandemic I haven't worked so a vacuum sealer is a little out of my price range. But the manual one I think I can do that. Can't wait for to get her to try it out.

Thanks 👍 I love having non electrical options!

Superb for off-grid and other scenarios without power!

Glad it was helpful! There are tons of options for preserving foods. :)

Yes, That's a great Tip!!! 😊🌿🌱🌻

I use the brake bleeder. Works without power ♥️ I could only get a cheap plastic one and it does work, but I don't know for how long.

Also hairspray

Thank you so much. I'm new

Yes, they can have larvae in them... some people say an airtight environment will not allow them to live, but i always freeze for a few days or heat in the oven .... you just want to make sure everything is back to room temperature before you vacuum seal.

Does it kill the larve or do we need to do twice ? How long in oven and at what temp is good? and how long one thing good at least if one jar gets bugs it cant spread to other jars.. lol

I also heard add 100c oxygen observers and it will be OK 👍

Rebecca Sanford awesome! I love the break bleeder for vacuum sealing!

Homestead Corner - I have arthritis in my hands so I will have to see how difficult to compress the handle

Cathy Varner yes, that works too! And hot soapy water, just needs a little more scrubbing. 😉

Thank You! 😊

I do oven can, it's great for rice, pasta, beans & flour. I don't do herbs & more delicate things in the oven.... I do love the foodsaver though, it really helps make your frozen goods last longer! Stay safe & Healthy!! 💞😊😘🇺🇲

😘

I just watch a video on that and ITS NOT SAFE!

You sure can! 😁

Yes, the heating element will heat up when you’re sealing a jar, if I use a food saver, I try to click it off as soon as the jar is sealed... I really love the break bleeder, saves loads of wear and tear on the food saver.

It heats up in case your using a bag. It doesnt heat the jar area. turn it off as soon as jar seals so it doesnt wear out

" big sealer" ?

Both methods will give the same end result... anything you may want to sprout in the future, beans, lentils, etc, you don't want to oven can, as it will stop them from sprouting in the future.

@@HomesteadCorner awesome thank you! 🤓

Wayne 00k I’m not adding a ring. I bring the pressure up to 15- 20 pounds and they stay sealed... maybe depending on the item you might want to wipe the rim with vinegar before adding the lid, might be a little food dust.

@@HomesteadCorner I'm glad that your system is working for you. I did find on the vacuum sealer company page an instruction video that stated to apply the ring after drawing down the vacuum. I think that instruction is based on using "New" lids, and I think this is a big difference from your method - that works. Basically, the rubber seal on the NEW lid is a bit stiff - normally when we do traditional canning, we pre-heat those lids in some boiled water, then they soften further in the processing. But this was a "dry" vacuum method - I still used a new lid (a wide mouth; I haven't been saving them yet - but will begin to do so now... been using the screw-on plastic lids just to save a few leftovers, etc). In my latest experiment, I drew down to 20-inches of Hg (not pounds; I think that's what is measured on your gauge too). Both lids and rims were wiped down with vinegar. One had the ring placed onto it - just snug. The other only the lid. Placed them side by side in the pantry closet and after 3 days the one without the ring broke it's seal. The one with the ring has maintained it's seal. Up to about 6 days now. One more week of success and my confidence will be high enough to start dry canning! So, I think your pre-used lids have a softer gasket and provides a seal that doesn't require the ring that a new lid would require (and was specified by the vacuum sealer company - but without reason behind their statement). So - keep on doing what you are doing 'cause its working for you! My next test will use a previously used lid and I'll update you. I'll have to eat some soup before it gets too warm this weekend :) Thanks for sharing your tips and insights! If this lock-down ever ends, maybe we can all go out for dinner when we next visit my sister-in-law in Farmington - Cheers!

@@wayne00k I heard someone else say to boil the old lids a few minutes then let them dry to even out any imprints. I also heard you can warm the dry lids with a heating pad. Maybe try that to soften up the seals? I haven't tried it yet. I ran out of lids doing wet canning. I ordered new ones that won't be here until the end of September. So I'm just buying and will store later. I've got about 36 half gallon jars and maybe 24 quart and a dozen jelly jars left. Stores running out of lids put a halt to wet food canning. No applesauce for me unless I can freeze it in vacuum sealed bags.

@@cathyann6835 hi... thanks for sharing your insight on this. After a few more tries I do believe that it comes down to the softness of the lid gasket. A used clean lid did work well and so did the few lids that I warmed in a simmering pan. Since I have an abundance of rings I plan to use them on the more expensive dry items just to be on the safe side. Have you been vacuum canning Cathy?

@@wayne00k I did do a few things but I have to wait for lids. I made dehydrated peaches and I'll dehydrate Apple slices and stuff like that for snacks. Me and my husband love them. I'm going to vacuum seal my flour because we are gluten free for health reasons and the gluten free flour is expensive. I've been researching dehydrating foods and think I'll do lemon slices to put in lemonade. I've already done dehydrated corn and green beans. I have old all in one lids from jars of jam I got in Amish country. The jars are canning jars. I'm going to experiment using those lids but using an oxygen absorber too. They're one piece and have a white seal inside them. My sister bought new jars and they had lids like that. So I'll try it with something that will be ok if the seal breaks. I'm thinking it shouldn't with the oxygen absorber. Dehydrating takes longer but that's what I have to do. Thankfully I bought a bunch of vacuum sealer freezer bags so I will freeze stuff this year too. I bought the dehydrator for dried fruit. I also like that if you have a can of vegetables or tomatoes or something that is at the expiration date, you can dehydrate it, seal it and get a lot more time to consume it.

Awesome!! We don't freeze anything we have dehydrated, but always freeze dry goods from the store before vacuum sealing. :)

Do you freeze pasta, beans and flour? For 3 days?

@@HomesteadCorner Should certain dry goods be put in oven or should all go in freezer ? Thinking pasta may hold more moisture

yes...

I use the sunglife hose, I just hold it in place over the center of the lid sealer... it doesn't hook in, but I haven't had any issues with it..

heard risk is higher using the oven method as you must wait till all is back to room temp also once u heat the rings they cant be reused

@@kentgulley5259 something else I also learned is that botulism requires a low-acid environment that also contains water, in addition to the air being low or no oxygen content as well. I failed to reconsile those factors when I had the concerns about botulism. I've found that as long as the product being stored is sufficiently dry, I believe botulism should not be an issue.

Yes we vacuum seal all of our homegrown herbs, just make sure they are really dry. 🙂

We use our new lids for canning and save all our lids from that for vacuum sealing. I do use my lids over and over, they work great.

By dry canning I meant using the lid for beans and rice and pasta. Sorry I guess I used the wrong words. Then can I use the lid for jams or food that need water bath or pressure canning. Or do I have it backwards? I'm confused

So just the opposite of it. Water bath or pressure canning first time then dry canning

Dried foods will last years all sealed up, your beans and lintel will last for decades!

Yes, we do the same for half gallons, works perfect! 💕🇺🇲

Some people do use the rings, I would try just a few more pounds of pressure.

Dinuka Sampth hi! I purchased mine on Amazon, if you don’t have access to that you could check a local auto parts store.

Thanks I will try

I haven't tried half gallons, but I have heard of people having trouble with them... Something about the rim.

@@HomesteadCorner it turned out I had a rare slightly warped box of lids. I opened a new box and have had no issues since. I do reuse used lids when dry canning. I recently opened a canned half gallon jar of flour I dry canned in 2008. Smelled heavenly. I of course sifted the flour because some was clumpy. That's normal tho.

I don't use the rings... some will add a ring after sealing, but I don't.

@@HomesteadCorner you've never had any problems with not using them? Lids come unsealed etc?

@@ConfedVet Better to know they didnt seal then to find out later

I am ok, I have asthma so I sound a little funky some times. 😉 thank you for asking 💕

Its really not needed when vacuum sealed.

Those are oyster mushrooms that we grew.