I am in the UK and we have been using a dehydrator for a couple of months and getting a sealer tomorrow. Thanks for all of your advice on both of these. The dehydrator videos have been so helpful and easy to understand. I fear there are bad time ahead for us all, and this will help us to help ourselves, family and friends. Thanks Darcy.
I recently subscribed but found this particular video with a Google search. I had no idea there was a mini food saver for jars! I hate the long process of "canning" and am hesitant to commit to a foodsaver and the bags. This looks like an affordable introduction to preserving my dry goods!
Hi, just subscribed and liked your video. You explained and showed everything so very well. I was in need of this information and WOW there you were, right on time. Thank you very much
Hi Darcy. I have a Foodsaver, I recently ordered the jar attachments. I actually got 2 sets, my friend told me that I will find that helpful. I received my Excalibur yesterday. And am getting a 23 qt Presto!! I used your technique for the regular lids (2 lids) on my 1st adventure with the jar attachment. I had some beans, chocolate chips, and popcorn. My son was very fascinated. Thanks so much for sharing!
You only vacuum seal those items that you mentioned (chocolate chips, popcorn, beans, etc.) after you’ve already opened the bag that they came in, and only because you didn’t end up using the whole bag at the time, right? You shouldn’t have to take a bag of chocolate chips from the store and remove them from the sealed bag they came in from the store and repackage them in order for them to last a super long time, right?
This pandemic sent me into gear ,im learning how to can food anyway I can to make sure we always have food i need your help? You're videos are great!!! Thank you so much..
Best teaching video on the food sealer accessories ever ! I have been using oxygen absorbers for dry goods so far. Now I am able to expand my dry goods such as marshmallows!! I'm excited & ready to go !! Thank you 😊
Thank you so much for this step by step tutorial. I was wondering if you had any rules or lists about what dry foods can be safely vacuum sealed for the pantry? For example, I am seeing warnings about vacuum sealing food with oil in it, but I also see information about vacuum sealing coffee and chocolate. Thank you again!
Vacuum sealing isn't necessary - and the LDS church is the only place I see that warning about vacuum sealing things with fat. Things with fat still don't have as long of a shelf life as things without because oils and fat do turn rancid over time, but there is no hard and fast rule because rancidity is from oxidation - which happens at a different rate for every food.
Darcy, thank you so MUCH! I am enjoying and learning from doing the Challenge. This video was very informative,helpful, too! 1 Ques. When you store the 25 lbs.of flour in previous lesson, where do you place the 5 300cc oxygen absorbers? In 5 ziplock bags left in bucket or in the 5 gal.food bucket? TY, You are an excellent teacher! I so, appreciate all this!
I'm not sure that you might not have been watching someone else's video, but I don't think I've done a large bag of flour storage on my channel, yet. But if this helps: If you are putting the flour in mylar, put the O2 absorbers in the mylar. If you are using zip top bags into a bucket that you don't expect to open again for awhile, put the bags in, the O2 absorbers in, and close the bucket. I don't use O2 absorbers in zipper top plastic bags because they are air permeable. Once you open that bucket, you'll have to replace any O2 absorbers you had out in the open as they are one use only. But if I'm putting into a bucket with a gamma lid, I don't bother with O2 absorbers as I will be getting in and out of it to restock.
How long do cranberries in the mason jars last? Also can I vacuum seal dried mango and raisins this way too? I always thought you could only vacuum seal dehydrated fruit. I’m new to vacuum canning. Thanks for all your advice.
You can vacuum seal fresh fruit in the fridge, but it only extends it a few more days. To put fruit on the shelf, it needs to be shelf-stable - dehydrated or freeze dried. Those cranberries were dried.
@@ThePurposefulPantry thanks for your reply, but I’m still really confused. I was asking if I could vacuum seal shelf stable dried mangos and raisins (from Costco) in the mason jar? I always thought there was a difference between dried and dehydrated fruit. I’m new to all this and really trying to learn how to prep.
Yes, but remember they are still high fat and even with vacuum sealing, won't last forever, but it will help them last longer than just storing them in a box.
How long will the cranberries last in the canning jars versus in the Selah meal bag if I want it to last longer do I put an oxygen absorber in either one of them also thank you
Fruits generally last a about a year no matter how you store it. Nothing additional is needed, but for fruits, I'd use a moisture absorber, not an O2 absorber.
I have some Styrofoam coolers that I have gotten from QVC with my food product shipped in it can I store my jars of cereal rice dried milk etc. in the Styrofoam coolers in my closet
Amazon, Target, Foodsaver's website, Walmart, etc. You'll have to search as we're going through another dry patch of them not being readily available. You can also try farm stores, or other stores that specialize in food preservation.
There's no need to vacuum seal it at all - but if you do, put a paper towel, muffin paper or coffee filter over the turmeric (inside the jar), and then seal it. FWIW - moisture absorbers are better for powders than vacuum sealing.
Hi ... What's the name of those lids and the little device you hold in your hand when you vacuum? and do you have a link where to buy it? I have a big vacuum machine and a small plug hose ... but I can't find the gold caps for the jars to buy and I can't find the big white lid that is put on the jar to empty ... what are they called and where to get them from I buy ?
Hi I jut signed up for the 30 day pantry challenge, Im excited! But can’t find the jar attachments for mason jars anywhere. Any suggestions.? Thank You
Unfortunately, with the huge surge of interested in food preservation, they are out everywhere. You can pre-order through the Amazon link in the description if the option is available at the moment as they seem to get them in about every two weeks. But vacuum sealing is not necessary, just helpful, so if you can't find them now, it's okay....they will come back and you'll be able to grab them.just keep an eye out at Amazon daily, at local canning supply places (independent hardware stores), Foodsaver, etc.
A thousand reasons. If it's regular mouth, try doing it with 1 lid, and a 2nd lid inverted on top, seal it, then remove the top lid. Other reasons - not clean rims, you didn't seal long enough, you didn't keep the ring on, and other reasons. But remember, as long as the ring is on, no worries, vacuum sealing isn't necessary.
Thank you for your videos!!! I’m new to dehydrating and I just wanted to ask if I reused old glass jars (eg beetroot) that have the press seal thing in the centre of the lid, do the vacuum sealers work on these or do they only work with mason jars? ;)
I have a Vacuum Sealer and use it often not necessarily to full vacuum with things that I do not want to crush but I know will be used soon. The fragile items go into the Mason Jar. I have had trouble sometimes releasing the adapter from the jar afterwards and was hoping that you would inadvertively demonstrate a technique but your technique was more brutal than mine. I think it may be related to rim cleaning or just that I am getting used to it because it has not happened recently. Many Thanks. btw I generally seal twice. The first and then move the bag back a few mm and seal again.
Not once you've taken the air out of it, you'd need to do it before. But there's no real need - if you've properly dried it, no air is getting in carrying moisture.
No, I only use them if I'm in and out of a jar of things that need more protection like powders that will stick. They really aren't necessary. I only vacuum seal those things that I am storing for long-term. I have learned that over time, uness you live in a VERY high humidity climate, they aren't necessary.
Correct - like other organic matter - it does eventually degrade. Flour turns rancid, things lose nutrition, nothing lasts forever. Freeze dried foods last about 15-20+ years in the cans , but once you open them, just like with dehydrated foods, last just a few years.
I am back. I purchased one of those hand carried vacuum. It did not worked after I charge it for two days. nothing. After that it was for 3 days. nothing. Light comes on but nothing. Help
I'm sorry your unit didn't work. All I can suggest is that after it being fully charged and it is not drawing any air when vacuum sealing properly, that you call the manufacturer or return it.
I am trying to find sealer bags for my tysmo sealer machine. 8.7 x 11.8 inch and 11 x13.8 inch vacuum bags plus they want me to use texture sealer bag on both sides. I had checked every where. They told me I could use any brand just as long both side of bags are texture. Help. I am new at this. Thank you ps I thought I already subscribed to your channel but I had not. I just subscribed
Hey Darcy…I’ve been trying to vacuum seal my first dehydrated foods. I have a new hand-held FoodSaver and I have off brand canning jars (no name on the lids) and they’re not sealing. I made sure the jars and lids were clean. Do I perhaps need to purchase different lids? A friend said I need to boil the lids and put them on while hot. What do you suggest? HELP!!! 🥴😟😖
I tried the two lid method 1. One upside down on the other…no seal 2. Two lids together…sealed the two lids together, but did not seal my jars. 3. Put the jar inside the FS canister…no luck Any suggestions? P. S. These are off brand jars/lids. Do you think it would help if I purchased Ball/Mason brand lids?
@@coolstamper The same things happened to me . You are right. The off brand jars won't fit the lids. If you'll look closely (or feel with your finger), the lids are either ever slightly bigger, or smaller. Stick with true canning jars/lids. Eventually, reuse condiments glass jars that have rubber seal inside the lid. Good luck :-)
When you use the jars or bags is there a recommendation for things being sterile? I am asking because I noticed you using your hands and wonder if bacteria would grow with the longer storage time. Also, how long do these items last? Thank you 😊
I used my hands that had been washed between processes. If you need sterile, use gloves. Most foods that are properly dried, conditioned and stored can safely last up to a year, and even longer.
Margaret, microorganisms need moisture to grow and reproduce. Properly dehydrated foods do not have enough moisture to allow mold, yeasts and other such life to grow. Further, in our kitchens we cannot maintain a sterile environment. Inside a properly canned jar of food is sterile. Nothing can get in and cause spoilage in this wet environment. That said, when a jar is sterilized by boiling in water, as soon as the jar is removed and allowed to dry, enough to store dehydrated foods, the jar is no longer sterile. For example, to DIY sourdough bread starter the yeast for fermentation comes directly from the air in our kitchen. Think about laboratory situations that you've seen in the news lately. In a sterile environment, as would be need to keep jars, utensils, lids, etc. sterile, would require the same degree of hazmat protective gear. Shelf life of dehydrated foods, depends on the food itself. White rice, for example, properly stored has a 30+ year shelf life. As do beans, plain pasta and more. Some things have a very short shelf life due to the fats they contain. Brown rice is a good example. It has about a year before it starts going rancid. Storage conditions can shorten or extend shelf life, as well. When I dehydrate foods my goal is for a couple of years. Many items will last considerably longer than that, while others, shorter. Hope this helps.
Do you have to use new lids for the jars and can you can with the lids after they have been used this way, just wondering. I like to re-use the lids when possible instead of just tossing them, except when canning. Thank you, I really enjoy your channel 💗
I’ve seen people do canning projects with their foods like jams they make and such. It looks like a huge process with special equipment in where they put the filled jars in boiling water or something with special equipment, and vacuum seals it using a liquid pressure process. Can you explain the difference between this process and that process? Does that technique help the foods last longer in storage (is it any better)? Or are they simply different techniques that accomplish the same thing when all is said and done? Like, this is just basically newer technology? It seems like this equipment is better to invest in if they do indeed accomplish the same thing, because you have the option to store food in bags in addition to cans. And it seems to take a whole lot less time too, and is a lot less dangerous (some people accidentally burn themselves when handling the huge pots with all the jars in them coming out of the oven and such). Sorry for such a long question haha. I am just learning about this stuff and just signed up for your 30 day challenge. I am debating about whether to get a big machine like this, or one of those small handheld machines instead, because I live in a small apartment with a tiny kitchen, and I need to invest in some other things that take up space too (like a food processor, a Dutch oven, a handheld blitzer electric mixer, etc). Having a small kitchen sucks when you want to cook more!! Hahah.
Follow up question regarding whether I should get the bigger air vacuum machine or the handheld one… Which one saves more money over time? I am under the understanding that for the bigger machines you can buy those rolls of plastic bags that you custom cut down to the right size you need per each time you make a food package, so that saves money versus buying the individual bags that are already pre-sized, which you have to buy for the handheld device (and I’m told you need to wash the bags and reuse them, which I don’t know how much one is able to do that with certain foods that get stored in them).
Last question, I promise lol. I remember reading someone with experience in canning say that people shouldn’t put on the screw on ring after they’ve taking the air out of the jars for some reason, but I can’t remember what the reason was. Have you ever heard of that? If so, can you remind me of the reason and what you think about it? I noticed that you did put the ring on the jar afterwards, so I was just curious about that. Thanks… Hopefully I didn’t overwhelm you with questions!
Canning (pressure canning or water bath canning) cooks the food in a jar and it seals the jar for long-term shelf-stable storage - so a lot like the canned foods you can buy on the grocery store shelf. Open it and you can eat it. But heating it up is best ;) Drying the food doesn't cook it - it just removes the moisture to make it shelf stable. It's just a different way. A small hand-held works for everything well in short spurts. But if you end up doing a bunch of jars or a lot of meat at once for the freezer, a larger unit works more efficiently, but takes up a lot of storage room - so you have to weigh your options.
There's a difference in canning and dehydrating. So when storing jars that have been canned (whether pressure canned or water bath canned), it's best not to store with the rings on because it could break the seal, you wouldn't know, and the food would be ruined. When dehydrating, you can keep the ring on, because vacuum sealing it isn't necessary, and the ring holds the lid on. If you happen to vacuum seal your lids, you can still store with the ring on because if the seal does happen to break, and you catch it, you can always dry the foods more (as long as it hasn't been a long time), and use. Canned jars that have broken the seal and you don't know when - cannot be used.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I am in the UK and we have been using a dehydrator for a couple of months and getting a sealer tomorrow. Thanks for all of your advice on both of these. The dehydrator videos have been so helpful and easy to understand. I fear there are bad time ahead for us all, and this will help us to help ourselves, family and friends. Thanks Darcy.
I recently subscribed but found this particular video with a Google search. I had no idea there was a mini food saver for jars! I hate the long process of "canning" and am hesitant to commit to a foodsaver and the bags. This looks like an affordable introduction to preserving my dry goods!
Hi, just subscribed and liked your video. You explained and showed everything so very well. I was in need of this information and WOW there you were, right on time. Thank you very much
Thanks for playing the sound of the saver sealing. I was wondering about the sound.
From one Darcy to another, I enjoyed your video! Thank you!
Awesome! Thank you!
Hi Darcy. I have a Foodsaver, I recently ordered the jar attachments. I actually got 2 sets, my friend told me that I will find that helpful. I received my Excalibur yesterday. And am getting a 23 qt Presto!! I used your technique for the regular lids (2 lids) on my 1st adventure with the jar attachment. I had some beans, chocolate chips, and popcorn. My son was very fascinated. Thanks so much for sharing!
That's great, Monica! You're well on your way to stocking that pantry!
You only vacuum seal those items that you mentioned (chocolate chips, popcorn, beans, etc.) after you’ve already opened the bag that they came in, and only because you didn’t end up using the whole bag at the time, right? You shouldn’t have to take a bag of chocolate chips from the store and remove them from the sealed bag they came in from the store and repackage them in order for them to last a super long time, right?
This pandemic sent me into gear ,im learning how to can food anyway I can to make sure we always have food i need your help? You're videos are great!!! Thank you so much..
Any time
Best teaching video on the food sealer accessories ever ! I have been using oxygen absorbers for dry goods so far. Now I am able to expand my dry goods such as marshmallows!! I'm excited & ready to go !! Thank you 😊
Glad it was helpful!
Are saltiness ok to preserve in Mason jars ?
Thanks! Just got a Food Saver and I was wondering how to seal the jars 👍🏼
THANK YOU !!! you have swayed us to doing this. finally a video explaining it for us. thanx!
You're welcome! I'm glad it was helpful!!!
Don’t know if I told you I watched you dehydrate Kale Nd make powder. I DID IT. came out so good. Thank you
Awesome, Pam! I'm so glad!
thank you from Ecuador
Yes I would like to join the journey.
Thank you! Helpful!
So glad!
Thank you so much for this step by step tutorial. I was wondering if you had any rules or lists about what dry foods can be safely vacuum sealed for the pantry? For example, I am seeing warnings about vacuum sealing food with oil in it, but I also see information about vacuum sealing coffee and chocolate. Thank you again!
Vacuum sealing isn't necessary - and the LDS church is the only place I see that warning about vacuum sealing things with fat. Things with fat still don't have as long of a shelf life as things without because oils and fat do turn rancid over time, but there is no hard and fast rule because rancidity is from oxidation - which happens at a different rate for every food.
Thank you sooo much for this video!
You are so welcome!
Love my food saver! GREAT INFO
Thanks!
Great info. I signed up for the challenge.
Awesome, Sue! It'll start on Saturday morning! - but for anyone else who sees this - it is a rolling 30 days, so you can sign up any time!
Darcy, thank you so MUCH! I am enjoying and learning from doing the Challenge. This video was very informative,helpful, too! 1 Ques. When you store the 25 lbs.of flour in previous lesson, where do you place the 5 300cc oxygen absorbers? In 5 ziplock bags left in bucket or in the 5 gal.food bucket? TY, You are an excellent teacher! I so, appreciate all this!
I'm not sure that you might not have been watching someone else's video, but I don't think I've done a large bag of flour storage on my channel, yet. But if this helps: If you are putting the flour in mylar, put the O2 absorbers in the mylar. If you are using zip top bags into a bucket that you don't expect to open again for awhile, put the bags in, the O2 absorbers in, and close the bucket. I don't use O2 absorbers in zipper top plastic bags because they are air permeable.
Once you open that bucket, you'll have to replace any O2 absorbers you had out in the open as they are one use only. But if I'm putting into a bucket with a gamma lid, I don't bother with O2 absorbers as I will be getting in and out of it to restock.
How long do cranberries in the mason jars last? Also can I vacuum seal dried mango and raisins this way too? I always thought you could only vacuum seal dehydrated fruit. I’m new to vacuum canning. Thanks for all your advice.
You can vacuum seal fresh fruit in the fridge, but it only extends it a few more days. To put fruit on the shelf, it needs to be shelf-stable - dehydrated or freeze dried. Those cranberries were dried.
@@ThePurposefulPantry thanks for your reply, but I’m still really confused. I was asking if I could vacuum seal shelf stable dried mangos and raisins (from Costco) in the mason jar? I always thought there was a difference between dried and dehydrated fruit. I’m new to all this and really trying to learn how to prep.
Can we use the food saver to preserve Ritz crackers & cheese its in Mason jars ?
Yes, but remember they are still high fat and even with vacuum sealing, won't last forever, but it will help them last longer than just storing them in a box.
When sealing this way are the lids reuseable?
For dry storage, yes.
Does your Selah meal container stop when your ceiling on the jar or is it like the handheld one that you have to listen for the sound
The large machine stops. The handheld you have to listen and test.
How long will the cranberries last in the canning jars versus in the Selah meal bag if I want it to last longer do I put an oxygen absorber in either one of them also thank you
Fruits generally last a about a year no matter how you store it. Nothing additional is needed, but for fruits, I'd use a moisture absorber, not an O2 absorber.
Must I use fresh seals with the jar sealer? Or may they be used seals if they’re not bent?
You can reuse lids as long as they are not damaged for vacuum sealing only (not for canning).
Thank you
Can you reuse the lids since they're not heat sealed.
You can reuse them in any dry storage (even ones that have been used in canning). You just can't reuse pressure canning lids on other canning safely.
I have some Styrofoam coolers that I have gotten from QVC with my food product shipped in it can I store my jars of cereal rice dried milk etc. in the Styrofoam coolers in my closet
If you want. Styrofoam isn't airtight or rodent proof, so it would be just a container to contain things in.
Do you use regular lids
Yes
Where can I purchase the kit for wide mouth reg jars...have several old foodsavers ..finally dug out of the barn...thanks
Amazon, Target, Foodsaver's website, Walmart, etc. You'll have to search as we're going through another dry patch of them not being readily available. You can also try farm stores, or other stores that specialize in food preservation.
I have the same exact machine but I don't know what's the model number?
It should be on the back or bottom plate of the machine.
@@ThePurposefulPantry oh I see it now, it's written in black on a black surface 😅. Thank you
I just put turmeric in big jars it's dried and it's powder can I use a FoodSaver on it or would it clog it up ?
There's no need to vacuum seal it at all - but if you do, put a paper towel, muffin paper or coffee filter over the turmeric (inside the jar), and then seal it.
FWIW - moisture absorbers are better for powders than vacuum sealing.
Hi ... What's the name of those lids and the little device you hold in your hand when you vacuum? and do you have a link where to buy it? I have a big vacuum machine and a small plug hose ... but I can't find the gold caps for the jars to buy and I can't find the big white lid that is put on the jar to empty ... what are they called and where to get them from I buy ?
I always put the links in the description box of the video.
Hi I jut signed up for the 30 day pantry challenge, Im excited! But can’t find the jar attachments for mason jars anywhere. Any suggestions.? Thank You
Unfortunately, with the huge surge of interested in food preservation, they are out everywhere. You can pre-order through the Amazon link in the description if the option is available at the moment as they seem to get them in about every two weeks. But vacuum sealing is not necessary, just helpful, so if you can't find them now, it's okay....they will come back and you'll be able to grab them.just keep an eye out at Amazon daily, at local canning supply places (independent hardware stores), Foodsaver, etc.
I finally found one on food saver web site
I use my jar sealer for mason jars but they don't stay sealed. I hear them pop. Why?
A thousand reasons. If it's regular mouth, try doing it with 1 lid, and a 2nd lid inverted on top, seal it, then remove the top lid. Other reasons - not clean rims, you didn't seal long enough, you didn't keep the ring on, and other reasons. But remember, as long as the ring is on, no worries, vacuum sealing isn't necessary.
Thank you for your videos!!! I’m new to dehydrating and I just wanted to ask if I reused old glass jars (eg beetroot) that have the press seal thing in the centre of the lid, do the vacuum sealers work on these or do they only work with mason jars? ;)
They work if you use a chamber to seal them in and then remove them, but not with the foodsaver jar attachemnt.
What vacuum seal machine is this?
It's an older Foodsaver that's no longer in production.
What is the best way to vacuum seal flour and sugar? With a bag or in a jar?
Don't do sugar, and in a paper bag then in vacuum bag for flour. But remember, it isn't long term food.
I have a Vacuum Sealer and use it often not necessarily to full vacuum with things that I do not want to crush but I know will be used soon. The fragile items go into the Mason Jar. I have had trouble sometimes releasing the adapter from the jar afterwards and was hoping that you would inadvertively demonstrate a technique but your technique was more brutal than mine. I think it may be related to rim cleaning or just that I am getting used to it because it has not happened recently.
Many Thanks. btw I generally seal twice. The first and then move the bag back a few mm and seal again.
It's a clean attachment, it just fits so snugly that it's hard to get off sometimes. And great tip about the double-sealing!
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@@meghamehta4052 You seem to have posted your Paypal password on-line. Did you think that was wise?
Do lids need to be new
No I use my older canning lids to do this. And save my new ones for canning liquids, jellies etc
lids need to be in good shape, but do not need to be new.
Could use a video on how to clean it
can you put a moister packet in the jar after taking the air out of it?
Not once you've taken the air out of it, you'd need to do it before. But there's no real need - if you've properly dried it, no air is getting in carrying moisture.
@@ThePurposefulPantry would you want to do this when actively eating it during the week or month? Once you open it up?
No, I only use them if I'm in and out of a jar of things that need more protection like powders that will stick. They really aren't necessary. I only vacuum seal those things that I am storing for long-term. I have learned that over time, uness you live in a VERY high humidity climate, they aren't necessary.
Can you toss the bags into the freezer? I am wanting to get a vacuum sealer to save my stuff from freezer burn.
Yes, that's what I use them for primarily - to help meat storage in the freezer.
@@ThePurposefulPantry Thanks so much!!!!
So even if you use a vacuum sealer the food doesn’t last forever? My machine says flour is only saved a year?
Correct - like other organic matter - it does eventually degrade. Flour turns rancid, things lose nutrition, nothing lasts forever. Freeze dried foods last about 15-20+ years in the cans , but once you open them, just like with dehydrated foods, last just a few years.
I am back. I purchased one of those hand carried vacuum. It did not worked after I charge it for two days. nothing. After that it was for 3 days. nothing. Light comes on but nothing. Help
I'm sorry your unit didn't work. All I can suggest is that after it being fully charged and it is not drawing any air when vacuum sealing properly, that you call the manufacturer or return it.
Do you have a link to the brand bàgs and size you are using?
Here's the pre-made bags, Anna: amzn.to/38TeoSH
(this is an Amazon affiliate link)
Why don’t you boil the leads to do a full seal?
You don't need to.
I am trying to find sealer bags for my tysmo sealer machine. 8.7 x 11.8 inch and 11 x13.8 inch vacuum bags plus they want me to use texture sealer bag on both sides. I had checked every where. They told me I could use any brand just as long both side of bags are texture. Help. I am new at this. Thank you ps I thought I already subscribed to your channel but I had not. I just subscribed
You can purchase them on Amazon or Ebay - here's my affiliate link to some that should work for you. amzn.to/3jkDUoE
i checked price of hand handle on amazon. It was fifty dollars where did you get the twenty dollar from. Thanks
It's $25 USD right now - but it's the newer black one and I got it on Amazon
Hey Darcy…I’ve been trying to vacuum seal my first dehydrated foods. I have a new hand-held FoodSaver and I have off brand canning jars (no name on the lids) and they’re not sealing. I made sure the jars and lids were clean. Do I perhaps need to purchase different lids? A friend said I need to boil the lids and put them on while hot. What do you suggest? HELP!!! 🥴😟😖
Double the lids - I show you how in this video: ua-cam.com/video/MB_YMvyFK0A/v-deo.html
@@ThePurposefulPantry Okay Darcy…I’ll try that!!! TY 💕🌸💕
Well, I tried several times and they’re still not sealing! Any other ideas? 🥴
I tried the two lid method
1. One upside down on the other…no seal
2. Two lids together…sealed the two lids together, but did not seal my jars.
3. Put the jar inside the FS canister…no luck
Any suggestions?
P. S. These are off brand jars/lids. Do you think it would help if I purchased Ball/Mason brand lids?
@@coolstamper The same things happened to me .
You are right. The off brand jars won't fit the lids. If you'll look closely (or feel with your finger), the lids are either ever slightly bigger, or smaller.
Stick with true canning jars/lids. Eventually, reuse condiments glass jars that have rubber seal inside the lid.
Good luck :-)
When you use the jars or bags is there a recommendation for things being sterile? I am asking because I noticed you using your hands and wonder if bacteria would grow with the longer storage time. Also, how long do these items last? Thank you 😊
I used my hands that had been washed between processes. If you need sterile, use gloves. Most foods that are properly dried, conditioned and stored can safely last up to a year, and even longer.
Margaret, microorganisms need moisture to grow and reproduce. Properly dehydrated foods do not have enough moisture to allow mold, yeasts and other such life to grow. Further, in our kitchens we cannot maintain a sterile environment. Inside a properly canned jar of food is sterile. Nothing can get in and cause spoilage in this wet environment. That said, when a jar is sterilized by boiling in water, as soon as the jar is removed and allowed to dry, enough to store dehydrated foods, the jar is no longer sterile.
For example, to DIY sourdough bread starter the yeast for fermentation comes directly from the air in our kitchen. Think about laboratory situations that you've seen in the news lately. In a sterile environment, as would be need to keep jars, utensils, lids, etc. sterile, would require the same degree of hazmat protective gear.
Shelf life of dehydrated foods, depends on the food itself. White rice, for example, properly stored has a 30+ year shelf life. As do beans, plain pasta and more. Some things have a very short shelf life due to the fats they contain. Brown rice is a good example. It has about a year before it starts going rancid. Storage conditions can shorten or extend shelf life, as well.
When I dehydrate foods my goal is for a couple of years. Many items will last considerably longer than that, while others, shorter.
Hope this helps.
I love my FoodSaver!
It's my favorite tool!
Do you have to use new lids for the jars and can you can with the lids after they have been used this way, just wondering. I like to re-use the lids when possible instead of just tossing them, except when canning. Thank you, I really enjoy your channel 💗
When using in dry situations, you can reuse the lid a few times, though I usually only do a few times (I do a quick tick mark on the lid).
And thanks!
The small attachment, seems to be just intuition to know when the jar is sealed. I couldn’t hear a difference at all.
Can I still join the 30 day challenge?
It's offered as a self-paced ebook now: www.thepurposefulpantry.com/30-day-pantry-challenge/
Wish these prices were still the same. Now it’s $37 a piece.
Let's just say that the inflation rate varies between administrations...
I’ve seen people do canning projects with their foods like jams they make and such. It looks like a huge process with special equipment in where they put the filled jars in boiling water or something with special equipment, and vacuum seals it using a liquid pressure process.
Can you explain the difference between this process and that process? Does that technique help the foods last longer in storage (is it any better)? Or are they simply different techniques that accomplish the same thing when all is said and done? Like, this is just basically newer technology?
It seems like this equipment is better to invest in if they do indeed accomplish the same thing, because you have the option to store food in bags in addition to cans.
And it seems to take a whole lot less time too, and is a lot less dangerous (some people accidentally burn themselves when handling the huge pots with all the jars in them coming out of the oven and such).
Sorry for such a long question haha. I am just learning about this stuff and just signed up for your 30 day challenge.
I am debating about whether to get a big machine like this, or one of those small handheld machines instead, because I live in a small apartment with a tiny kitchen, and I need to invest in some other things that take up space too (like a food processor, a Dutch oven, a handheld blitzer electric mixer, etc). Having a small kitchen sucks when you want to cook more!! Hahah.
Follow up question regarding whether I should get the bigger air vacuum machine or the handheld one… Which one saves more money over time?
I am under the understanding that for the bigger machines you can buy those rolls of plastic bags that you custom cut down to the right size you need per each time you make a food package, so that saves money versus buying the individual bags that are already pre-sized, which you have to buy for the handheld device (and I’m told you need to wash the bags and reuse them, which I don’t know how much one is able to do that with certain foods that get stored in them).
Last question, I promise lol. I remember reading someone with experience in canning say that people shouldn’t put on the screw on ring after they’ve taking the air out of the jars for some reason, but I can’t remember what the reason was. Have you ever heard of that?
If so, can you remind me of the reason and what you think about it? I noticed that you did put the ring on the jar afterwards, so I was just curious about that. Thanks… Hopefully I didn’t overwhelm you with questions!
Canning (pressure canning or water bath canning) cooks the food in a jar and it seals the jar for long-term shelf-stable storage - so a lot like the canned foods you can buy on the grocery store shelf. Open it and you can eat it. But heating it up is best ;)
Drying the food doesn't cook it - it just removes the moisture to make it shelf stable. It's just a different way.
A small hand-held works for everything well in short spurts. But if you end up doing a bunch of jars or a lot of meat at once for the freezer, a larger unit works more efficiently, but takes up a lot of storage room - so you have to weigh your options.
There's a difference in canning and dehydrating. So when storing jars that have been canned (whether pressure canned or water bath canned), it's best not to store with the rings on because it could break the seal, you wouldn't know, and the food would be ruined.
When dehydrating, you can keep the ring on, because vacuum sealing it isn't necessary, and the ring holds the lid on. If you happen to vacuum seal your lids, you can still store with the ring on because if the seal does happen to break, and you catch it, you can always dry the foods more (as long as it hasn't been a long time), and use. Canned jars that have broken the seal and you don't know when - cannot be used.
Lit
sign me up!! how?...lol
My marshmallows got hard as a rock…😔
They are supposed to. And then when you bite into them, they shatter.