Oh, my yes - I keep so many dry-goods in storage and they are vacuum-sealed in canning jars. Tip for the day - Always pre-soak new metal lids. Bring water to a boil, then turn off. Pre-soak lids 5-10 minutes. This will soften the sealing compound to assure a good seal.

I don't use the rings. I go through my jars periodically to see if the seal is still holding.

You'll get more use from your FoodSaver if you can keep it out and ready-to-go. I have mine on a Baker's Rack. A pretty basket on one shelf holds the rolls of bags, Sharpie, scissors, Universal Lids, Hose and Jar sealer. The lower shelf holds my FoodSaver Canisters and an assortment of canning jars. I also have the FreshSaver (a small hand-held FoodSaver) and a variety of containers I use with it, and it's ready-to-use on the Baker's Rack as well.

-Grainlady

Yes, the jar sealers work, and I use them all the time. After I make marinara sauce, I always vacuum seal the jar and then I don't have to use it right away. I recommend getting a jar burper like the ones Jessy gave us at one of our L.A. get-togethers. I wasn't sure what it was at first, but now I use it all the time.

When I make chicken stock, I portion it out into Mason jars and let it cool so that some fat seals the top, usually overnight in the fridge. Then I vacuum seal it just to make sure. This way I do not have to defrost stock to use it, and I don't have that much space in my freezer anyway. Make sure you do not try to vacuum seal jars with hot (or warm) liquids, or they will start to boil when the air pressure gets lowered, since the boiling temperature drops with the drop in air pressure.

Lars

Thank you for the helpful hints. Now to find some of the accessories for my new toy. What took me so long to get it out and use it?
Grainlady I still say I'd love to have your wealth of knowledge. I already have a plan on where I'm going to store the Foodsaver and it will be out and handy to use.
Lars do you keep your stock in the fridge once it's sealed? And thank you for warning me about warm or hot liquids. That sounds like something you have some experience doing....LOL.

I do keep my stock in the fridge once it's sealed, although I do not know how necessary that is. I also keep the pasta sauce in the fridge after it's sealed - I guess I want extra protection, but I do have an extra fridge in the garage, and so it's not a problem.

I was warned about the hot liquids boiling at lowered air pressure, which is something I had learned in high school chemistry as well. I also took chemistry at university, and the class I took at Rice was quite advanced. I was a bit surprised at how low a temperature pasta sauce would boil at near vacuum, however, and yes I did experience it happening.

Lars

B, sealing mason jars with a FS is not the same as canning it for shelf storage. If using meats or veggies you must either freeze them for longer term storage or fridge them for short term. Do NOT shelf store.

Dry goods, such as flour, dried beans, rice can be shelf stored. Please check your owners manual and the Ball Blue Book for canning ans preserving.

My FS came from a yard sale a few years ago. Seller bought it thinking great for vac sealing "family packs" of meat/chcken for family with 2 growing boys. She found that stuff didn't stay in freezer long enough to really make it worth her time. I like it cuz cooking for one. EVERY package of just about any meat/chicken from supermarket is WAY too much for 1-2 servings. When I find something on sale, I repackage into individual servings. Seal is so good that I pretty much never end up with "mystery" food that's freezer burned beyond recognition. And just about anything goes from frozen rock-solid to ready for pan/grill after about 20-25 minutes in room temp water.

Have found several of the FS cannisters (also at yard sales) and really like them. Good for things like crackers that you open and might not finish quickly... hate finding them stale.

Like the canning jar thingie for small pastas and rice... other things that really don't go bad but can get an old taste over time.

Bought one piece I can't get to work?? Found out it's a "marinater"?!? Almost square, dark-ish plastic. Checked it out on-line and says it can be used for dry storage, too, but I can't get it to seal??

I use mine all the time.
Seal everything is sight. LOL
I even have the small one that you use the resealable bags for the frige.....

Linda

I also use the jar sealer and it's very convenient. The lids (flats) just need to be heated to soften the sealant. Older lids required boiling but the newer sealing compounds don't.

I wanted to add to pkramer's caution about vacuum sealing such foods as chicken stock and then shelving or placing in the refrigerator long-term. In either case, vacuum sealing increases not decreases the risk of food poisoning because micro-organisms such as botulism grow best in low-acid oxygen-free environments. Pulling out the air creates perfect conditions for the growth of toxins.

Even though the chicken broth may have been previously processed and sealed (i.e. commercial broth), once it's opened it's as susceptible to contamination as any unprocessed product.

So if you choose to vacuum-seal chicken broth for convenience, either place in the freezer or plan to store in the fridge no more than a few days, just as you would with any chicken broth.

Carol

Thank you for all the helpful hints. Where is a good place to buy accessories for my FS? I live in a small area and some of the stores may have the bags, but I haven't found the jar sealer or any of the canisters if I want any of them.

I just bought additional universal lids at the Kitchen Connection at the outlet mall...love those things. Frequently there are codes for discounts on purchases made on the Foodsaver website. I just ordered 4 packages of assorted bags for 50% off and no S&H. Ace Hardware has supplies.

I use Mason jars more than the bags so I use my hand held unit for things like peeled garlic, cat food (in gallon pickle jars), grains, etc.

I keep the FS and accessories conveniently located on the counter but in incognito.

Will someone please tell me about the hand held unit?

Bryan, sorry, I shouldn't have mentioned my most used accessory (hand held) because they aren't made any longer. I bought two when I heard they were being discontinued. I gave one to my friend Claire de Luna. I use it for mason jars, FS canisters, FS universal lids, and other recycled jars.

However there is a newer hand held; it isn't as versatile as the old hand held. It's good for reusable bags.

Here is a link that might be useful: Discontinued Handheld

Thank you everyone for you help. I found some accessories at the Kitchen Collections Store. I got the jar sealer for regular mason jars, some deli keepers that SO wanted and a set of 3 canisters. Some rolls of bag material, one canister and a jar sealer for the wide mouthed jars came with my FS.