FoodSaver Canning: A Fast and Easy Food Preservation Method

SurvivalWoman SurvivalWoman  |  Updated: April 15, 2021
FoodSaver Canning: A Fast and Easy Food Preservation Method

A few weeks ago, I received an email from a Backdoor Survival reader asking my opinion on a device she had seen being promoted to preppers.  It was basically a vacuum sealer that could be used to seal up packages of dry foods.  Holy moly!  I could hardly believe that someone would consider something like this when a less expensive FoodSaver would do the same thing. Plus a Foodsaver can be used for frozen items too. There is no better way to prevent freezer burn.

They are also excellent for marinating and sous vide style cooking.

I have had a FoodSaver for years.  I use it for all sorts of soft and dry goods, such as cheeses, meats, specialty flours, and even things like coffee beans and tea bags.  It works great.  The surprising thing, however, is that at least half of the time, I don’t bother with the bags.  Instead, I use Mason jars.

Without further delay, here is how to use a FoodSaver…

How to Use a FoodSaver for Vacuum Canning

You have seen me talk about my sealed canning jars many times in the past but I have never gotten around to telling you about them in detail.

Enter contributing writer, Rob Hanus, who has done all of the work for me.  In today’s Fast Track Tip, Rob will explain how the FoodSaver canning jar attachment works in words while I show you how it works in pictures.  (And by the way, those M&Ms make for great comfort items while hunkering down for whatever reason!)

Vacuum Canning Using a Food Saver Jar Sealer Attachment

Thanks to the numerous infomercials, there is hardly a person in the US that doesn’t know what a vacuum sealer is. The most common being the Food Saver units. You’ll find that even people that aren’t preppers will have these in their home. Vacuum sealing works great for keeping food fresher, especially in the freezer. To get an idea on how long you can keep some foods, check out this recent blog post: How Long Do You Freeze Food?

If you have ever used a vacuum-sealer, you know that one of the pitfalls of using one is having to buy more bags. Even when you try to save a little money and buy the rolls of bags, you still have to spend time cutting them and sealing one end before you can even use it. And washing the bags doesn’t work as well as it would seem it should.

However, there is something that you can do to vacuum-seal food without having to buy replacement bags. It’s not a complete replacement for using the bags, but in some ways, it can be more efficient.

FoodSaver Jar Attachment Set Up

Getting it all set up.  Note the canning funnel.

I’m referring to the jar sealer attachment. There are jar sealer attachments for both wide-mouth and regular-mouth jars. Mine came with the wide-mouth and we bought the regular-mouth. This is a good investment as it allows you to use both sizes of jars.

FoodSaver Jar Attachment - Lots of M&Ms

Using the jar sealer is as simple as sealing a bag. To set up, you place the hose into the sealer and the other end into the top of the jar sealer attachment. Next, fill your jar with the item you’re going to seal and place the lid on top. Don’t put the ring on yet, though. With the jar sealer connected to the vacuum sealing unit, place the attachment over the jar and firmly seat it on top. Then, press the button on the sealer unit. The air will be sucked out of the jar and when the light goes green, release the button. When you’ve confirmed that there is a vacuum, then you can put the ring on.

The vacuum that is inside seals the lid onto the jar. If the lid is damaged, it might slowly leak air back in, so use only lids that aren’t damaged or have holes. However, the great thing about vacuum-sealing these jars is that you can reuse the lids. Because you’re not heating them up, the sealing compound on the lid isn’t destroyed, like in normal canning. So long as the lid holds the vacuum, you can reuse it.

FoodSaver Jar Attachment - Holding it down

To ensure a good seal, hold the jar attachment down during the sealing cycle.

FoodSaver Jar Attachment - A Nice Seal

A nice tight seal!

Backdoor Survival Tranquilizers

Done!  A batch of Backdoor Survival Tranquilizers for when the SHTF!

Because there is no bag crushing the contents, you can seal items that are fragile or easily crushed. It’s also quite easy to reseal, so keeping your bulk herbs and spices just became a lot easier. After you (carefully) open the lid and take out the amount you need, just run the sealer and it’s vacuum sealed again!

One of the things we use this quite a bit for is freezing homemade soup and tomato sauce. The lack of air extends the amount of time you can keep the food in the fridge for freezer. Just remember that vacuum sealing isn’t like water bath or pressure canning and most things will need to be kept in the refrigerator or freezer.

Fun Tip #1: Marinade meat in record time. Putting your meat in the jar along with your favorite marinade and vacuum-sealing it will cut down the amount of time you need to marinade. The vacuum allows the juices to penetrate into the meat much faster. What used to take hours now takes about 20-30 minutes.

Fun Tip #2: Put a handful of marshmallows into the jar and have your kids watch as you vacuum seal it. The marshmallows will expand! This one never ceases to amaze my kids. The air in the marshmallows expands in the vacuum, which in turn makes the marshmallows bigger. If you leave them in there for a while, though, or if you open the jar, they will shrink again. Great way to teach science to your kids!

About Rob:  Rob Hanus frequently posts original podcasts on his website at the Preparedness Podcast.  He also is the author of an eBook, the Preparedness Capability Checklist which can be purchased from links on his website.  His podcasts are informative and his Prepper News Watch is the best.  You can bet that his book is good as well.

What About an Oxygen Absorber?

When packaging dry goods in a mason jar, I use an oxygen absorber.  Why do I do this?  Whereas the FoodSaver reduces the amount of air inside your mason jar, it does not remove all of it.  By adding an oxygen absorber, you know that the oxygen will be reduced to almost nothing; thus preventing mold and spoilage.

For a pint sized or quart sized jar I will use a 100 cc packet.  They cost about 10 cents each and I figure that this modest expense  provides an extra cushion of freshness, especially if my vacuum canned dry goods will sit on the shelf for longer than a year or two.

Looking for the Best Vacuum Sealers?

The FoodSaver is a fan favorite, but it’s not the only vacuum sealer on the market. In fact, there are many other competent options. You can read my top recommended list of food sealers here.

Additional Tips

Something that Rob did not mention is that it helps to leave a bit of head space in the jars.  I don’t know why, but if you overfill a jar, it will not seal.  Likewise, regular mouth jars seem to seal more successfully if you use two lids.  One lid gets sealed to the jar and the other acts as a shim that can be used again on another jar.  Again, I don’t know why this works but it does.

Another good use for the jar sealer attachment is storage of unused oxygen absorbers.  By storing the unused packets in a sealed jar, you can pretty much guarantee that they will still be good the next time you have a food packaging session.

The Final Word

As much as we prepare for off-grid situations, we still need to live our lives in the here and now.  There is no shame in using modern, 21st century conveniences.  That is why I promote the use of Crockpots, Automatic Bread Machines, and Food Savers.

Does this mean I do not know how to bake bread from scratch the old fashion way? No, of course not. Nor does it mean I do not know how to cook with my cast iron Dutch oven over an open fire.  I do and do it well, mind you.

In using modern conveniences to save time, we carve out those extra hours needed to learn other survival skills such as fire-making, hunting, fishing, sewing, gardening and a myriad of other things that may be handy down the road.  Personally, I think it is worth it.

Be sure to also check out the Pros and Cons of freeze drying your own food here. It’s definitely something to consider in addition to vacuum sealing.

Enjoy your next adventure through common sense and thoughtful preparation!

New:  Click Here To Vote For Me at Top Prepper Websites!

If you have not done so already, please be sure to like Facebook which is updated every time there is an awesome new article, news byte, or link to a free survival, prepping or homesteading book on Amazon.  You can also follow Backdoor Survival on Twitter, Pinterest, and Google+ and purchase my book, The Prepper’s Guide to Food Storage from Amazon.

Bargain Bin: Today I share some tools and supplies for using a FoodSaver to vacuum can your emergency food.  For help with your food storage questions, my new eBook: The Preppers Guide to Food Storage.

FoodSaver Vacuum Sealer: As long as the unit has an accessory port (and this one does), and inexpensive FoodSaver will work just as well as the fancier models. That is my two cents, at least.

FoodSaver Wide Mouth Jar Sealer: Already have a FoodSaver? If so, check out this jar sealer which can be used to vacuum seal your Mason jars. This is a great option for short to mid term storage of items such as beans, rice, sugar and salt. Store your jars in a cool, dark place and you are set with the added advantage of removing a small amount for current use without having to disrupt your large Mylar bag or bucket of food.  There is also a version for regular sized jars.

100-Pack Oxygen Absorber, 100cc:  I always have these available.  At less than 10 cents each, I consider adding a 100 cc oxygen absorber cheap insurance that ensures that my vacuum sealed food will remain nice and fresh – even five years later.

Sharpie Permanent Markers: Sharpies were invented for preppers! And without question, Amazon is the cheapest place to buy them.

VacMaster 3 1/2 Mil Vacuum Bags Combo Pack, 60 Count Box:  I prefer these over the make-it-yourself FoodSaver brand bags.  I have been using these for years with great luck.  To re-use them, I turn them inside out and wash them in the dishwasher.

Mylar bags & Oxygen Absorbers: What I love about Mylar bags and oxygen absorbers is they protect against every single one of the food storage enemies. Prices do vary but for the most part, they are inexpensive and easy to keep on hand. And while you can seal them up with a FoodSaver, some tubing and a common clothes iron, I find it infinitely easier with a cheap hair straightening iron that you can pick up for very cheap.

The Prepper’s Guide to Food Storage: My eBook will provide you with everything you need to create an affordable food storage plan, including what to buy and how to store it. Nothing scary and nothing overwhelming – you really can do this!  Now available at Amazon.

Shop the Emergency Essentials Monthly Specials: The monthly specials at Emergency Essentials feature discounts of up to 35% off sometimes a bit more.

One item I can recommend available is their Do It Yourself SuperPail Combo. It includes 6 x 6-Gallon Buckets with Lids, 6 x Metallized Storage Bags and a 10-Pack of Large Oxygen Absorbers.

Emergency Essentials Bucket Combo

Don’t forget that you do not need fancy equipment to seal the metalized bag. A cheap hair iron will do the job.

The Amazon Top Ten Most Wanted Survival and Outdoor Items
Emergency Preparedness Items from

Help support Backdoor Survival. Purchases earn a small commission and for that I thank you!

Aff | Emergency Survival Blanket

[DEAL] Emergency Survival Blanket

Pocket-size survival blanket could save a life - throw in your bag or car.

Get Cheap Security
Aff | Tactical Pen
[DEAL] Ultimate Concealed Weapon Stay Protected

66 Responses to “FoodSaver Canning: A Fast and Easy Food Preservation Method”

  1. Gaye you really covered a lot of excellent information plus the “where to buy”. Thanks. I’ve wondered about such a devise and never knew they actually made a vacuum sealer for mason jars. I always thought it would be cool if someone would invent it. I guess you could say I’m a little late. Thanks again. Excellent post.

  2. Excellent article.
    I wanted to do this too but don’t own a sealer. I found a video where they used a brake bleeder with the jar sealer attachment. It works great.. I bought this one but there are many.

  3. I just received my Food Saver and jar attachments. Something I want to try but also wanted to find out from other is this: would the Tattler lids work as well? Considering they are more durable than the metal lids, you would be unable to crease one when you remove it, making it unusable again.

    • When used in this manner, the standard lids can be reused over and over. Save the Tattlers for pressure canning; there is no need to use them with a vacuum sealer.

  4. For those of you who just want to seal mason jars, Foodsaver also makes a product called “Foodsaver Mealsaver Compact Vacuum Sealing System” which sells for under $40 on Amazon. As a senior, I don’t have a lot of freezer space so I really like being able to seal things in jars. I do a lot of dehydrating and this helps extend the self life of what I do.

    Pros: Compact, small footprint for countertop

    Cons: Must purchase jar sealers separately
    Does NOT seal bags

  5. With this device, don’t forget there are 1/2 gallon jars available. You can’t use in the pressure canner, but work great for vacuum sealing. We have a second home and use these for everything in the cupboard to keep things fresh, along with long term storage.

    • Ohhhhh I too love my 1/2 gallon jars. They are difficult to find but I did finally order them through Ace Hardware at a reasonable price.

    • I do not know exactly but assume they are too tall for some canners. I use them to vacuum seal dry goods (beans, sugar, salt, nuts, and chocolate) for long term storage. I remove borax and washing soda from their boxes and store them in large mason jars.

    • YES.. The 1/2 Gallon Jars are Priceless… I can stuff a 3-pack of Romaine Lettuce, chopped, in 1, and it will last up to a month if put in unwashed.. Just wash as you use… In Las Vegas I’ve found them in-stock at Walmart, and Hobby Lobby.. Haven’t been to Ace yet to see if they’re in-stock, or need to be ordered.

  6. The reason you have to use 2 lids on the regular jars is the mold they use, to injection mold the device, is incorrectly made. If it were dimentioned correctly it wouldn’t need another “shim” to work correctly. P.S. it cost a lot of money to “fix” this issue with the mold. It ‘s much cheaper to tell you use 2 lids than for foodsaver to fix it correctly. That being said, it is cheap, as you never really have to waste but 1 lid for hundreds of jars.

  7. Okay, so I used mine for the first time last night and I’d like some recommendations. When my wife bakes bread, the recipe makes two loaves. The problem is that we can’t get through both before it starts to go bad. Yes, I have tried putting one in a gallon sized freezer zip-loc in the fridge but I’d also like to put a couple in the freezer for when we don’t have the time to bake them when needed. So I used the Food Saver on a fresh (but cold) one last night. And of course, it shrank down and is hard as a brick. Now while this may be fine for a lot of things, the bread is probably not going to pop back into shape. When I was looking at the various containers that work with the Food Saver that would prevent the compression, none seemed to be big enough to put a loaf from a standard loaf pan into. Anybody got any suggestions?

    • Except for the “marinater” container, I feel that the various FoodSaver canisters and containers are a huge waste of money. I have a lot of them; they crack and after a while, loose their seal. Don’t waste your money.

      For breads, use the pulse or manual feature on your FoodSaver. Before your loaf starts to compress, stop the machine and your baked goods will be fine. Another thing to do is to freeze your bread first (put the loaves in your freezer for a few hours) and then vacuum seal. Again, I would use the manual feature so you can control when the “sucking” part ends and the sealing part starts.

      Good luck and let me know if you need additional assistance.

    • Thanks, Gaye. I had heard the same thing about the containers.

      Yeah, I should have shut off the vacuum. It was kind of interesting to hear my wife when she saw what has happening to that loaf of bread. I guess it is mine now. Might make a good doorstop 🙂

    • things that will compress like that ive seen the suggestion to freeze it first, then vacuum seal – that way the bread/muffins/whatever will hold their shape during the sealing process.

    • Just got the Marinator, needed it for larger cuts of meat… Used the canister before for Pork Loins, etc.. and it worked really well…

      Won a 90’s 750 FoodSaver on eBay for $29 with ALL accessories still sealed, only 2 preformed bags used.. from Elderly lady’s estate sale.. !!

      Was buried back in a Cabinet 4 yrs.. dug it out, and now I’m a Fanatic !!! Got the WM Jar Sealer, and Tons of WM Canning Jars… Seal ALL my produce, except cruciferous.. Broc/Cauli, etc.. Flour, Leftovers, reseal chip / cracker / cereal bags.. LOVE my FoodSaver !!!

  8. I’ve also used the hand held sealer for about a year with both the regular & wide mouth attachment. I do mostly fruits & veggies that I’ve dried, all kinds of dried beans, lentils, flax seeds, grains (rolled oats, quinoa, barely, rice). With anything that might have an “infestation” problem like the grains, I freeze for a couple days & then seal. Works great cause you can transfer the items into smaller jars as it’s used so you’re not sealing an almost empty jar. I always have empty canning jars and then never have to worry about bags.
    The hand sealer is battery operated with an charging cord & so quick & easy to use. Sometimes there is a sealing problem & it’s usually the lid. Have found that used canning lids work the best as after used once for canning the sealing ring seems to have softened a bit. But if it hasn’t sealed on the second try then get a different lid. The double works too if I can remember to do it. Have never tried the oxygen absorbers because I’m usually only “holding” the food for a year or two. Never really thought the seal would hold for an extremely long time.
    It’s great to open the pantry and see all the sealed jars of dried carrots, green peppers, onions, oatmeal, peaches, plums, garbanzo beans, cracked corn – heck I even do bird seed for my pet bird!!

  9. Is it possible to place liquid items, such as soup or juice into a mason jar, and vacuum seal it in order to preserve it longer in the refrigerator? I know you can freeze the liquid first, but I make fresh veggie/fruit juice in the morning and would like to place it in a pint jar, vacuum seal it to take out most of the air, and take it to work to have later in the day. I am afraid to try it for fear of sucking up the juice into the Food Saver and ruining it.

    • Valerie – Not to worry, it works well and makes your liquids highly transportable as long as you are mindful of the glass. Something else that works well in the mason jars is berries – such as strawberries. They stay fresh for a week when vacuum sealed.

    • Berries! Before you vac and cold-store them, try giving them a diluted vinegar rinse and a quick draining period on a towel. It seems to deal with the origins of that white fuzz that ruins our tasty berries.

    • Thanks Gaye. I tried it and it worked great! I just left a little head space and the juice and soup sealed just fine! Thanks for your very fast reply and great tips! I bought the Food Saver from the link on your web site and am very happy with it! I sealed all kinds of dried beans, seeds, pasta and even fresh ground whole wheat flour. I put the freshly ground flour in a 1/2 gallon jar and it vacuumed sealed just fine!

  10. I just discovered you and am delighted. The information on vacuum sealing is exciting and opens a new area of preserving food. I have questions about retort bags and jaw-style impulse sealers. What is a jaw-style impulse sealer, how does it work and where do find them. Also where do you find gusseted-style retort packages? What size are they? Will they hold a quart of meat or veggies? I have been looking on line and still don’t what they are, where to get them, etc.

    Is this a safe way to preserve food? I now pressure can and have done this for many years. Using retort bags is intriguing and an exciting new venture in storing food. Is there more information on this somewhere. I own the book “Meals in Jars”.

    I loved the clarity of your instructions on vacuum sealing. I just ordered a food sealer and will be using it soon. I hope you will do a similar article on preserving food with gusseted retort packages and jaw-style vacuum sealers with information on where to purchase them.

    Thank you so much for the information I have already gained from you.

    Charlotte Heiney

  11. Any idea how long dry items will last in a vacuum sealed jar? Things like dry brown rice, lentils or beans? I don’t store them in the fridge. Just on the shelf. Is there a chart somewhere that maybe tells what the shelf life of these sorts of foods are? Thanks!

    • There are many factors involved including storage conditions (in a hot garage?) and whether or not you use an oxygen absorber. As a rule of thumb, I personally try to use my vacuum sealed dry goods within 3 to 5 years. Beyond that, I seal in Mylar bags and buckets.

      Two things. First, this is the formula I came up with and so far, it has worked out well. My jarred items are still usable after 4 years. Second, I have read that even with perfect storage conditions, legumes will turn hard after a long period of storage and will need to be softened with a pressure cooker before they become usable. My own food storage is less than 10 years old so I have no way of verifying this myself.

      Here is an article for you: //

    • I have the jar sealer, so I don’t know why it never crossed my mind to use mason jars for my almond flour and coconut flour. How long do you think they will last when sealed?

    • I add an oxygen absorber to my jars of dry goods before sealing them with the FoodSaver Jar Sealer. I started doing this about six years ago and so far so good. I know this because I have used flour and beans that were stored in this manner. My jars are kept in the coolest part of my house which I am sure is also helpful.

    • Question: I sealed up some tang in a mason jar with my food saver and I put an o2 packet in as well. I looked at it in a week and the top of the package was hard and the o2 packet was in there. The jar sealed fine. Wonder what would cause the sugar to melt?

    • One other thing. These days, any one can post anything on the internet. Some of the so-called shelf-life charts I have seen online are off-the-wall bogus. Always consider the source and do your own research.

  12. I’ve used the Foodsaver to seal canning jars. However, you can use it also to seal dry goods in recycled jars that have the safety button in their metal covers (just to be sure the seal takes and holds).

    If you have a large food saver canister (found a lot at thrift stores), you fill your recycled jar, tighten on the cover, and place in the food saver canister. Vacuum seal the canister. I usually wait a few seconds. When you release the vacuum, listen for that distinctive “ping” of the safety button. I have pinto beans sealed in recycled pasta sauce jars that are still sealed over a year later.

    • I have had good luck sealing mason jars using just an oxygen absorber without the Foodsaver attachment. I sealed a bunch of jars of beans a few months ago and the seal is still holding. I am not, however, recommending this for the long term (over a year) until I can do more testing. Still, its a thought.

  13. If I use the Foodsaver to seal jars containing cinnamon, baking soda, dehydrated potatoes, brown sugar, powdered sugar, or other dry goods will the hose get plugged? I am just starting this new adventure. What items should I put an oxygen absorber in for longer storage? Thank you!

    • Using the jar attachment, the hose is protected from and does not come in contact with the food items. So no, it will not get plugged.

      You do not want to use on O2 absorber with salt, sugar or sprouting seeds. Other than those three items, you are good to go and can/should use an oxygen absorber with other bulk items.

  14. ok so i am a little late to the party, but i got one of these seal a meals with the food saver jar attachments for christmas. I do a lot of canning in the summer and fall. Potatoes, apple butter, apple sauce, and items like that. Can i use this attachment to seal these for the pantry? Or do i need to just go buy a new stove since i have a glass top stove and can no longer can on it due to possible cracking of the glass from the canning?

    • Hilary – No!! The Foodsaver is great for storing pantry items and bulk foods but it absolutely does not preserve canned goods for long term storage. Those must be heat processed.

      Looks like you need a new stove although I know of people who do their canning outdoors on a Coleman grill. That might be a less expensive option for you.

    • Just buy one of those single countertop burners.. and use it for canning… and as an extra burner… I like the Infrared burners… problem solved..


  16. To can fresh fruit and vegetables you are going to need a pressure canner. No if or buts about it. On the other hand, a food sealer is great for “dry canning” bulk food items.

    I do not make my own food saver bags. Instead, I purchase pre-made bags on Amazon. I think there is a link for those in the bargain bin. Beyond that, however, I use mason jars as you have suggested. Just be aware that fresh foods need to be refrigerated or frozen after sealing.

    Enjoy your new food sealer!

  17. Thanks for the information concealing jars with the food saver. I am considering getting one. Just trying to decide what size is best for us. Thanks for all the information,very helpful.

  18. Thanks for the information sealing jars with the food saver. I am considering getting a food saver. Just trying to decide what size is best for us.You have been very helpful.

  19. I see a lot on mason jar storage for dry goods but am interested in jar storage of fresh fruit in the refrigerator.
    If I cut up fruit like peaches or plums, put into a mason jar, seal and store in the refrigerator, how long should the fruit last? Should I add liquid to the jar?
    Also, can you mason jar seal whole fruits and if so, how long will they last in the refrigerator?

  20. I don’t know the answer but you might want to call FoodSaver and ask them. I know they promote using a FoodSaver to extend the shelf life of fresh fruits and veggies so I am sure they will be glad to help.

  21. Has anyone every vacuum canned banana bread or other sweet breads in a mason jar? I make up cookies and preserve them this way and have not had problems. Also, would it be necessary to put an oxygen absorber in with it?

    • I hope someone can answer this because this is not something I have tried. I have vacuum canned oreo cookies but since I knew the 2-legged household “pest” would find and eat them, I did not bother with an O2 absorber.

  22. I’ve been doing some researching before getting started with my mason jars and food saver! My question is…. Can i use this method for like salsa and store it in a cool dark place for several months? Or what about other liquid foods?

    • Negative, definitely not. This method is not meant to be a substitute for traditional canning methods. It can, however, be used for dry, bulk foods or, as in the case of your salsa, foods to be stored in the freezer.

    • So you would freeze fresh salsa? What is a traditional canning method? We love making fresh garden salsa and do not want to cook it but would love to seal it. If we sealed it with our vaccum sealer, could we store it in the refrigerator? If so, for how long? We don’t really want to freeze it. Thank you in advance for your help.

  23. I cannot get my brand new wide mouth Mason jars to seal. I have the smallest Foodsaver. I have two brand new wide mouth sealer tops and neither of them work. I have tried different lids, two lids and nothing. My jars will not seal and I’m wondering if there is something wrong with my device. I can get bags to seal just fine.

    • Have you checked the hose; perhaps it is defective? One more thing to check is that the jar is not too full. Be sure to leave about 3/4″ of head space.

      When mine do not seal, adding a second lid usually takes care of the problem.

  24. I have been getting gallon pickle jars from a local restaurant. I would like to seal them but have not been able to find lids or a vacuum attachment. Do you know where to find them? The jar mouth is 4 1/8 inch diameter.

  25. I used the FoodSaver on the canning jars for several things with mixed results. Salt and any dry non-powdered items were great all around. (I am assuming freshness down the road since it’s only been a few months but the seal has held and it’s got to be better than the box the stuff comes in.)

    But, when I tried to seal some powdered spices (garlic, onion), when I took the attachment off, the spices poofed out in a cloud. It is not fun to inhale powdered garlic, fyi. When I took the lid off, it poofed even more. Any solution to this or a clue to what I am doing wrong?

    I also tried cutting up cucumber, green onions, celery, etc and then putting in the fridge and it all was ruined within a couple days. That’s about 3 times as fast as just tossing the stuff in the fridge as is. But I don’t really care about this even though it was my original purpose.

    My big concern is liquids. I understand you use cool liquids but I am VERY concerned the liquid will splash/spray out similar to my experience with the powdered stuff. Can anyone provide some details on sealing liquids?


  26. Just got into the loop about vacuum canning and oven canning. I am gluten intolerant and was wondering how to dry my flours after they have been in the fridge for about 6 months, before vacuum sealing them in glass jars. Their shelf life is not long and are more expensive than regular flours.
    Can you help?

  27. I also like your preparedness paragraph. Having lived through 2 major huricanes in Hawaii, I learned a thing or two about such things. We had to toss out a lot of food items due to lack of refrigeration and love learning about the different ways of preserving foods. I most certainly will buy your book and thank you!

  28. Gaye, We purchase so much from amazon you would think we owned stock in it. Do you receive a commission on anything purchased on Amazon or is it only items related to prepping? if it is anything do you have a code for those purchases. Love this blog. I came across it couple of weeks ago and am amazed how many memories it brings back. I am in my late seventies and so much of this info parallels my everyday childhood and early adult life. I am so glad someone is teaching the younger generations to survive under diverse circumstances. My children and grandchildren (who have every new device and
    electronic marvel available and enjoy all he modern amenities) have all been taught “Survival 101” from earliest child to adulthood. Thank you for bringing old skills and new ones back to life..

  29. Gaye,
    Another item you might want to check out/ test is the Pump-N-Seal. It is a manual vacuum sealer. You can use recycled jars like for pickles, spaghetti, etc. or mason jars.DO NOT use it with your tatler lids as you do have to poke a hole in the lid. When I Googled it just now there were you tube videos on how to use it. I tried to copy the Web address so I could post it here but lost the page.. if you Google it you will be able to get to their site.

  30. OMG Gaye!!! You just became one of my heroes!! I have one of the nicer Foodsaver machines, but getting the jar sealer to work has been a struggle. I have both the small and large mouth sealers as we have a large number of both types of jars. But, getting them to seal consistently is something I’ve had a constant struggle with. In some cases, it could take as much as 10 or 15 attempts before I finally got a jar to seal. It didn’t matter if it was one of the wide mouth or small mouth jars. Some would seal the first time. Others just seemed to be stubborn beyond measure.

    Then I read your suggestion about using two lids instead of one. We just made a huge pot of chili, and vacuum packing and freezing in one-pint jars is our preferred method for preserving such soup-like foods (my wife and I have different work schedules, so preserving smaller servings is preferable). Getting the jars to seal, even with brand-new lids, has been a constant struggle. Tonight’s chili pot resulted in a total of 10 one-pint jars. After the fourth jar, I thought to myself, someone must have endured this same struggle and have some ideas on how to overcome it. I’d probably hit the “accessory” button on my Foodsaver at least 30-40 times at that point. I did a Google search, which resulted in me visiting your blog. Thank the good Gods for that!!!

    There were six jars left when I started in with the double-lid technique. From that point forward, not a single jar failed to seal properly. HALLELUIAH!!! Even if I do get a failure on occasion in the future, the suggestion of using a second lid as a shim has turned out to be a MASSIVE time-saving device for me.

    Thank you, thank you, thank you!!! Funny how such a simple thing can make life so much easier.

  31. Studying fermenting. Now people are saying you need to keep oxygen out. There are numerous jars, lids, oxygen extractors on the market. Will my food saver do the same?

Leave a Reply