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Vacuum Sealing Dry Goods in Mason Jars
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- Опубліковано 27 бер 2020
- Vacuum Sealing jars is a great way to extend the shelf life of your dry goods.
Items I used in this video:
Foodsaver: amzn.to/3dvDqKJ
Regular Mouth Jar Sealer: amzn.to/2wAzHLn
Accessory hose: amzn.to/2y7O5uH
Brake Bleeder: amzn.to/2UndZ6p
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Great tip to use "re-used" lids for the vacuum sealing. Since lids are in short supply in the stores, it's a great way to stretch your lid supply.
I've never used the brake bleeder for anything other than brakes, but having said that the plastic ones are great just don't leave them in direct sunlight over extended periods of time or in toolbox on back of truck in southern heat.. the handle will break I glued the handle back on the last one still works 10 years later gauge doesn't work but it still vacuuming
Thank you. I am going to try your methods, learning.
Thank you for using the correct terminology in your title line !
You bet!
great to see someone do the brake bleeder I've heard it mentioned but never saw it used
Thanks for the info. I'm getting oxygen absorbers but probably need to do the vacuum sealing as well since O2 makes up only a portion of the air in the jars. Storing rice, then beans. Not doing the freezing as some advise, since others say it contributes to mold and spoilage.
I made this tonight and Oh My Goodness it is so good. I added more Turmeric a few green onions, Moranga and some of my canned chicken so it became a meal that my husband would eat. Definately going in my recipe box.
Love the manual sealer.
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.
Just a tip, rubbing alcohol takes Sharpie off of the lids if that’s the only pen you have.
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
Great Idea with the brake bleeder - OUTSTANDING.
Thanks 👍 I love having non electrical options!
Superb for off-grid and other scenarios without power!
Just ordered the sealer.. thanks for your great videos, and again thanks for sharing 👍😎
Nice tutorial
😳YOUR the BEST! Thank you for that idea.
I'm new to gardening & preserving. Did not know we could seal the jars. Good video. I just subscribed. Thank You. 🤗🤗🤗
Glad it was helpful! There are tons of options for preserving foods. :)
Love the brake bleeder idea. Thank You
Great video getting started on vacuum sealing:)
You can use a little bit of alcohol to remove the permanent marker too...
Cathy Varner yes, that works too! And hot soapy water, just needs a little more scrubbing. 😉
Going to get the brake bleeder Friday. Thanks for the tips 😊❤
I am new to this, as well. Do some of the starches, rice, pasta, beans have insects or or larvae and 1. How would I know this? and 2. In another canning video they said to heat the rice, pasta and beans in the oven to kill any larvae. 3. will the Vacuum Sealer take care of that problem and I will not have to worry. I have had those bugs before. I don't know where they came from. I had to throw everything out. It took me 5 years to get rid of them. Thank you for your help.
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 👍
Thanks 😀👍
Jenny, you didn’t mention any sanitizing or oven drying for the jars, or didn’t mention any need for absorbers?
Wow video great job
Thank You! 😊
Great info!! Thanks!
I just saw this on another Channel. Just ordered one.
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
How do I know when is ready?
Thank you for the video.
I bought a brake bleeder for my dry stuff an the darn thing will not work my husband also did it 2 or 3 times an it is going back to the place I bought it. I will try another way
Do a lot. And do use auto break pump. Also use oxi seal tabs for removal of extra ox. And starve any buggs that might make it. Ps also put food stuffs on Back stoop. To near freeze them . For 3 nights.
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
That break bleader kills my hands an forearms bought hand held vac but never works....so bought the big sealer and works
" big sealer" ?
I got a brake bleeder! What a genius idea, thanks! Do you have a video on oven canning?
I just watch a video on that and ITS NOT SAFE!
Can you use the break bleeding method for dry beans?
You sure can! 😁
I love your videos and I’m new to canning and sealing. I have a quick question. When I’m done sterilizing my jars and lids and ther totally dry can I put the lids on to keep them clean till I’m ready to vacuum seal? Or do I have to stearalize again? I’m wanting to do flour beans oats nuts and things like that. I thank u now for your help
Good content 👍 have you tried the oven method? I have been wanting a food saver for a long time Ray keeps saying wait wait lol .. I like the hand held but by wrist I don’t think could do it ✌️☮️👍❤️🌷
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!! 💞😊😘🇺🇲
Do you only use bags for rice, beans, etc w/ dehydration 100cc? Sorry, new. Ty for your time ❤
I know this is an older video, but here's hoping you or someone will see my comment and be able to help. I just want to know if there is special preparation for the jars before using them to seal up. I mean as far as washing/sterilizing them.
How long will items last in jars if I do my items for example that will expire in Aug. 2022?
Hello 👋
Do you have any trouble dealing with the regular size? I’ve only gotten one to seal. I don’t have any trouble with the wide mouth jars. Any tips?
I bought a large container of Maple Syrup, can I divide it into smaller jars and reseal.
I it has been opened and in the Refrigerator?
Do I have to prep jars other than washing?
Girl. I just love ya!
😘
I saw video which said you don't need to vacuum pack or use oxygen absorbers for dried beans and corn . What is your opinion on this because as I've already firmly packed normal jars as I didn't have the vacuum accessories you are using. One more question when you said to get extra tubes do they need the connections as well
I’m new to all this.. so does the food saver heat element heat up when you’re just vacuum sealing a jar? Is that ok? Do any of them have just the vacuum option on them? Sorry, I’m shopping around & trying to find a good one :)
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
Can store bought croutons be vacuumed sealed for long storage
THUMBS UP THERE AND HERE!
Hello I am new to this but would you sterilize the jars as you normally would when you store hot food in it?
Do have use oxygen thing or freezing them for this way ? Thank you
What's the shelf life
Do you put oxygen absorbers in your dry goods like popcorn?
Does anyone out there feel a need for oxygen absorbers or silica packets using these methods?
How do you prep your jars for this? Do you sanitize in oven as you would for dry canning and then just let them cool?
yes...
Hi Jen, I saw your video on vacuum sealing Goya beans . I live in Puerto Rico so I found this to be very helpful. however, i purchased the same sunglife machine that you used and i purchased the mason jar sealer kit . I received everything today however, the foodsaver hose doesn't work with this machine. the sunglife came with this other type of hose that doesn't work with mason jars. I really don't have funds to buy anything else any ideas on how i an solve this issue. Thanks.
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..
what kind of dried mushrooms are in the background
Those are oyster mushrooms that we grew.
Hi. I new to all this.
For pastas flour. dry, goods which lasts longer vacuum sealing or dry canning? I’m trying to do a lot relatively quickly to build up my long term storage.
Thank you.
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! 🤓
Hi
Need to ask... are you adding the ring after vacuuming? I've tested with 12 lb and 15 lb vacuum and both failed after 3 and 4 days (using new and clean lids - widemouth). I'm up to a 20 lb test now and have fingers crossed.
Is there something else that I might have missed?
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.
If you use a lid the first time dry canning can you use it again for regular canning?
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
What if the jar is larger, like a 32oz, is it still 17 lbs of pressure using the Break Bleeder?
Yes, we do the same for half gallons, works perfect! 💕🇺🇲
For long is te pasta preserved how many years?
Everybody everywhere seems to be out of the vacuum sealer lids, or else they are price gouging....smh
Can homegrown dried herbs be vacuum sealed safely using this method? Just letting them air dry.....not sure if there is enough moisture left in them to make this method unsafe....
Yes we vacuum seal all of our homegrown herbs, just make sure they are really dry. 🙂
Ones the dry food , beans, lentils,corn is sealed how long will it stays?
Dried foods will last years all sealed up, your beans and lintel will last for decades!
All my jars seal, but a few days later one or two become loose. Any suggestions? Would putting the rings on help? Thank you!
Some people do use the rings, I would try just a few more pounds of pressure.
how long does this last after sealed
Is botulism a risk since you're not heating the food and container up to kill the bacteria?
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.
Hi madam thanks excellent
And IAM Asia how can I buy this divice thanks lot
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
Do you find it harder to seal 1/2 gallon mason jars with rice or flour? I am having a problem getting them to vacuum seal.
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.
You don't use the rings?
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
No oxygen absorber??
Its really not needed when vacuum sealed.
Thank you for the information but Are you ok ? you are out of oxigen.
I am ok, I have asthma so I sound a little funky some times. 😉 thank you for asking 💕
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