Food Saver + Mason Jar Sealer = Lettuce Keeper
cathyinpa
8 years ago
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mustangs81
8 years agoplllog
8 years agoRelated Discussions
Sealing jars with FoodSaver vacuum sealer
Comments (33)There are two sizes of the FS canning jar attachments. One is meant for regular mouth canning jars, and the other is for the larger mouth canning jars. Yes, they use the exact same lids used in home canning. The lids are placed on top of the jar, and the attachment is pushed down over it to make a seal between a rubber ring and the glass bead just below the threads of the jars. Once air is pulled out, and you pull off the vacuum hose from the attachment, a tiny 'slug' of air, blasts into the small vacuum hole and the lid is forced down onto the jar and seals it. You remove the attachement then and rinse off the jar if its wet. The seal is very strong and is usually far better than a regular canning process would do. As mentoned, The FS vacuum pump is NOT powerful enough to be safely used as an alternative to regular canning processing. Besides that, if the very small vacuum pump inside the FS gets any trace of moisture in it, it can cause damage to the FS machine. I use a much higher powered piston type vacuum pump and also have a water/moisture trap on the vacuum line. The pump I have quickly goes down to 30 inches, which is sufficient for a decent vacuum. I also vacuum seal dried herbs like dill weed. It remains very fragrent and bright green color, even after 2 years of storage....See MoreFoodSaver question
Comments (12)I had something similar to that device for marinading meat. It came with a shorter version of a hand pump and a squareish container with flat cover and a rubber seal in the center that would allow the hand pump to pull the vacuum. If the vacuum were done in the down stroke it would be much easier to pull a decent vacuum, but it will not pull a vacuum until you pull UP on the plunger, using pull force. For most people thats a bit more exercise than I would like. The electric pumps on the FS go down to about 25in mercury where 30 is usually the maxiumum for larger, more powerful vacuum pumps. My special external vacuum is a dual chamber diaphram type pump and all this is done by a double shaft motor and two pistons. The full strength 5% vinegar will eventually soften the tender peppers, but if stored, they usually last up to about a year before getting soft. I also add the Pickle Crisp to act as a buffer for all that acid when doing the peppers. The method I use has no heat of any kind applied to the jars or contents. Because of that, I don't think that diluting the 5% vinegar is a very good idea unless a heat processing were done after filling the jars, and that heat process is what will soften them. If I were to attempt to can them using a conventional pickling recipe, the end result would be all green mush. Sweet cherry peppers are also a favorite of mine, and are very hard to find pickled in jars. I grow them here as well, but have not tried the vacuum method on them yet. Marinades work very fast to tenderize things if they have acid in them. Even soy sauce marinades can make mush out of beef if left soaking in it for too long. Simple brining marinades like salt, sugar, a little flaver and a good soak in a vacuum for about 2-4 hours will work nicely. The thicker the meat, the longer it should soak. One of my favorites on the grill in summertime is a marinade made of lime juice and a few other herbs. Chicken breasts are marinaded in it for about 30-60 minutes and they come out really tender. Red wine vinegar is OK as a marinade, but again, because of the high acid, a very short soaking is needed. I don't know what a potato would do in a red wine vinegar, but must assume it would turn dark and be like a potato salad without the added dressings....See MoreDeni JarVac Vacuum Sealer
Comments (0)What do you think of this product? Can I freeze soups in it? Deni JarVac Vacuum Sealer Model: 1200 The Deni JarVac Vacuum Sealer has patented technology that reseals and vacuum packs food in its original glass jar or container. It will also marinate food in minutes. Just place the jar under the Deni JarVac dome and within seconds the jar will be vacuum sealed. The vacuum is held in place by using the rubber seal underneath the jars original lid. Every time a jar is reopened, a "pop" will sound, indicating the airtight seal has been released. Food will stay fresh up to five times longer than conventional food storage methods. The Deni JarVac includes three universal lids for turning glass jars, containers or bowls into vacuum packed storage containers. A Bottle Saver is also included for vacuum sealing wine, oils and dressings right in their own bottles. Features: Commercial quality vacuum sealer. Vacuum seal food in its original jar. Vacuum seal food in mason jars. Use universal lids to vacuum seal in glass bowls or jars. Use the Bottle Saver to vacuum seal bottles. Great for keeping soups, sauces, salsa and condiments fresh. Vacuum seal leftovers and salads in glass bowls or jars. Marinate food in a fraction of the time. Keep wine, oils, vinegar and other liquids fresher longer. Convenient accessory storage inside unit. Large platform and dome with room for jars of various sizes. Includes 3 universal lids. (4 inch, 7 inch and 10 inch) and 1 Bottle Saver. Picture: http://64.233.179.104/search?q=cache:-oOK1T2bFacJ:www.everythingkitchens.com/deni-jarvac.html+deni+jar+sealer&hl=en&gl=us&ct=clnk&cd=8...See MoreFoodSaver cannisters/accessories??
Comments (2)I don't have the system, but I love a bargain! Evidently you need a separate lid/jar sealer to which the vacuum hose connects--it fits over the cannister lid. I found a demo on Youtube--not sure if it's the info you need: Here is a link that might be useful: vacuum sealer/jar sealer...See MoreRusty
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