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Vacuum Sealing Dry Foods in Mason Jars
http://2footalligator.blogspot.com ^ | 8/20/12 | Wendy Dewitt

Posted on 08/20/2012 5:22:43 PM PDT by Kartographer

I've had a vacuum sealer for several years and I love it! I bought it because I was tired of freezer-burn on the meats in the freezer, and for sealing veggies in bags to freeze... but I haven't been using of all the functions... like vacuum sealing dry goods in mason jars.

(Excerpt) Read more at 2footalligator.blogspot.com ...


TOPICS: Food
KEYWORDS: canning; drypackcanning; preparedness; preppers; survival; vacuumsealer
This is a method I have used often. I have used with a number of off the shelf products as as food I've dehydrated myself. There's a section in my Preparedness Manual that also describes this method.
1 posted on 08/20/2012 5:22:56 PM PDT by Kartographer
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To: appalachian_dweller; OldPossum; DuncanWaring; VirginiaMom; CodeToad; goosie; kalee; ...

Preppers’ PING!!

And if the power is out you have one of these ready:

“The Alvin” Vacuum Sealer

http://www.instructables.com/id/The-Alvin-Vacuum-Sealer/


2 posted on 08/20/2012 5:25:47 PM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: Kartographer

When I go to Alaska fishing, all my fish gets vacuum packed and flash frozen. I can eat halibut and salmon for years.


3 posted on 08/20/2012 5:29:45 PM PDT by umgud (No Rats, No Rino's)
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To: Kartographer

I never heard of this vacumn sealing method. I like it, it sounds like a good idea.


4 posted on 08/20/2012 5:31:11 PM PDT by kindred (Jesus Christ is the Lord God and Messiah of Israel, a present help in time of trouble.)
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To: Kartographer

Don’t flame me, bro — but I use this principle even on plastic-bagged items for short-term use in the refrigerator, like 1/2 lb. packages of bacon, lunchmeat or cheese. I seal up the bag all but a small hole, insert a drinking straw, and suck out as much of the air as possible, snapping it shut while withdrawing the straw. It keeps perishables or so much longer. Great for the singles or couples who have to manage small amounts of food.


5 posted on 08/20/2012 5:41:05 PM PDT by Albion Wilde (Liberty means responsibility. That is why most men dread it. -- George Bernard Shaw)
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To: Kartographer

Works good for brown sugar, confec sugar too. They will last forever without getting hard


6 posted on 08/20/2012 5:44:56 PM PDT by Buck-I-Guy
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To: Kartographer

I have used the mason jar sealing option when saving dehydrated peppers and other dried produce and also to save home made soups. I keep the cooked soups in the fridge and use them in a week or two. No problems.


7 posted on 08/20/2012 5:48:54 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Albion Wilde

The newer “Foodsaver” vacuum sealer models have jar sealer attachments included. I buy whole spices in bulk and seal in smaller portions in canning jars. BTW... They have a 12v model as well.


8 posted on 08/20/2012 5:49:35 PM PDT by ProfoundBabe ("Every real thought on every real subject knocks the wind out of somebody or other." - OW Holmes)
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To: Albion Wilde

LOL! I do that exact same thing when I bag my sammiches before work.
I keep biting my lips when I’m pulling the straw out and sealing the bag at the same time, though.

OW!

(and there’s the bread chunks getting sucked into my lungs....)


9 posted on 08/20/2012 5:50:39 PM PDT by RandallFlagg (Obama hates Mexicans (Fast and Furious))
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To: Red_Devil 232

my sil “cans” her home made soups...hot,clean jars, sealed in a very quick water bath, and then kept in the fridge....they’ll several weeks that way...


10 posted on 08/20/2012 5:52:26 PM PDT by cherry
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To: RandallFlagg
(and there’s the bread chunks getting sucked into my lungs....)

Yowsa! Watch out for the frozen peas, too!

11 posted on 08/20/2012 5:52:38 PM PDT by Albion Wilde (Liberty means responsibility. That is why most men dread it. -- George Bernard Shaw)
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To: Kartographer

It works very well for dehydrated foods that you don’t want crushed.


12 posted on 08/20/2012 5:55:25 PM PDT by Cyber Liberty (Obama considers the Third World morally superior to the United States.)
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To: Cyber Liberty

Exactly!


13 posted on 08/20/2012 6:00:41 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Kartographer

dry canning only needs an oven - and they keep for 20-30 years

http://suite101.com/article/dry-pack-canning-for-long-term-food-storage-a187387


14 posted on 08/20/2012 6:08:33 PM PDT by maine-iac7 (Christian is as Christian does....)
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To: cherry

I can the soups I want to save for a longer period time with a pressure caner. The soups I want or expect to eat soon I use the mason jar attachment with my vacuum sealer and keep in the fridge, much easier. As mentioned above it is great for foods that will be crushed by a bag.


15 posted on 08/20/2012 6:12:12 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: maine-iac7

oops - I meant this link for dry canning - super simple
http://www.permies.com/t/10635/cooking/Oven-canning-preserves-dry-goods


16 posted on 08/20/2012 6:16:26 PM PDT by maine-iac7 (Christian is as Christian does....)
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To: Cyber Liberty

We went to a seminar that included food storage tips and a vendor was telling people that they could can all kinds of nuts by dry canning. Just place them in a jar and seal - place in the oven at 250 degrees for 2 hours were the approximate directions.

We were very interested in this, however we have never been able to find confirm this. Most nuts have oils that I believe would go rancid even if they were dry canned or vacuum sealed. Peanut butter (non-MRE types that may or may not really be peanut butter) can’t be stored long term for this reason.

Am I wrong on this or do you or anyone else have any knowledge of this? It seems like dried/preserved nuts would be terrific food to keep on hand if they would last more than a few years. We have done a bit of googling without success.

Thanks in advance!


17 posted on 08/20/2012 6:17:09 PM PDT by volunbeer (Don't worry America, our kids will pay for it!)
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To: volunbeer

from the linked site:
Not all foods, however, are right for dry pack canning. Only items that contain less than 10% moisture can be dry pack canned. Good candidates for dry pack are:

Beans
Flour
Pasta
Oats
Rice
Sugar
Wheat
Powdered milk (non-fat)

Check carefully which products are safe for dry pack canning. Foods with higher moisture or oil content, such as nuts, cereal, brown rice, or whole wheat, are not recommended.

Other foods like brown sugar, baking powder, and oil should also not be dry packed. They should be kept in their original containers and rotated often.


18 posted on 08/20/2012 6:22:56 PM PDT by visualops (artlife.us)
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To: Kartographer
I have been doing this with a wide variety of foods for years. Potato flakes, rice, powdered milk, brown sugar...all kinds of stuff. I use the 1/2 gallon jars for most.

One tip for those who want to try it;
Have a pot of warm to hot water ready. Dunk your lids in the water for 20-30 seconds, remove and paper towel dry then quickly seal with the Foodsaver or other unit.

The hot water will soften the sealer ring and provide a much longer lasting seal.

19 posted on 08/20/2012 6:29:19 PM PDT by Bloody Sam Roberts (Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.)
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To: Albion Wilde

“. I seal up the bag all but a small hole, insert a drinking straw, and suck out as much of the air as possible, snapping it shut while withdrawing the straw. It keeps perishables or so much longer. Great for the singles or couples who have to manage small amounts of food.”

I just put up 50 pounds of rice. I ordered some mylar bags, some oxygen absorbers and made a fitting for my shopvac with pvc tubing. I load the rice, throw in an oxygen absorber, suck the air out while sealing the mylar with an old iron. Works good.


20 posted on 08/20/2012 6:36:45 PM PDT by dljordan ("Tyranny, like Hell, is not easily conquered.")
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To: Kartographer

I do this for certain things. I have started oven canning flour, corn meal, wheat and other dry goods. The good part about dry canning or oven canning is that when you eventually use the goods, you have canning jars for produce from your garden.


21 posted on 08/20/2012 6:42:01 PM PDT by Starstruck (Only the wealthy and the poor can afford socialism)
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To: visualops

I read that and have come to the conclusion that this person was simply wrong. I hoping that I was wrong and it was possible because nuts would be a great food to store.

We did plant some almond trees in our orchard and hope to be harvesting fresh almonds in a few years!


22 posted on 08/20/2012 6:49:17 PM PDT by volunbeer (Don't worry America, our kids will pay for it!)
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To: maine-iac7

Nothing wrong with dry canning, but the vacuum sealer doesn’t use near as much energy and living in the southwest I don’t use my oven from about May through October.


23 posted on 08/20/2012 6:58:29 PM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: volunbeer

My experience with trying to vacuum seal stuff in jars that is oily, is that the vacuum pulls the oils out. Of course my sealer wasn’t too sophisticated, I guess it couldn’t tell when to stop. Something I do with some things is freeze, then vacuum. But not a high vacuum. I saw some comment about if you froze and then high vacuum, would the ice crystals vaporize giving you a real freeze dried.


24 posted on 08/20/2012 7:23:52 PM PDT by visualops (artlife.us)
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To: Bloody Sam Roberts

Thank you for that advice.

I did the vacuum sealing thing and found some of the lids just didn’t seem to take the seal well and that probably explains it.


25 posted on 08/20/2012 8:00:59 PM PDT by metmom (For freedom Christ has set us free; stand firm therefore & do not submit again to a yoke of slavery)
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To: volunbeer

I know nothing about this but happened upon this:

http://www.thefreelibrary.com/Oven+canning+preserves+dry+goods+for+years.-a0264672577

“The only thing you can not oven can is dry foods that have oils in them. I oven can almonds, and pecans, but walnuts do not can good at all. They will go bad, but it is due to the amount of oil, so they get tossed in the freezer.”


26 posted on 08/20/2012 8:10:21 PM PDT by bgill
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To: volunbeer; All

you post, re dry canning - “Just place them in a jar and seal - place in the oven at 250 degrees for 2 hours were the approximate directions...”

This may be very dangerous - exploding.

n dry canning - the instructions I have seen over and over - say put the jars in oven WITHOUT lids - at 200 for 1 hour -
Here’s an article that explains it - it’s the same as I’ve seen in magazines

http://www.thefreelibrary.com/Oven+canning+preserves+dry+goods+for+years.-a0264672577


27 posted on 08/20/2012 8:13:13 PM PDT by maine-iac7 (Christian is as Christian does....)
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To: Kartographer
I have learned a great deal from the youtube girls and some guys about canning and dehydrating. With the food saver you can get the round canisters. If you put jelly jars, Ragu jars, baby food jars, and other jars with the inner rubber seal inside the canister, it will vacuum seal. I use this method for small dehydrated items like squash chips that I give away and it doesn't cost anything.
28 posted on 08/20/2012 8:15:31 PM PDT by goosie
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To: Kartographer

Here’s a somewhat related question I’m hoping somebody here can answer:

How strong is the vacuum formed in the traditional ball-jar canning method.

The reason I ask: I discovered I could dye wood veneer with high quality light-fast dyes using a vacuum pump from an old oxygen concentrator. But one day I sucked some of the dye into the pump. So while waiting to figure out how to fix the pump, I got the notion of boiling the dye with veneer in the jar in the microwave and sealing it with the lid. It formed enough vacuum to dye “through and through” in the time it took to cool enough to handle.

Tried to find some rating of the vacuum in terms of inches-Hg but found nothing online. I was thinking I could do a write up for other wood-workers.

I fixed the compressor by the way, and got a little smarter too.

Here’s a tip for what it’s worth: a refrigerator compressor will draw 20” or so Hg, around say 3/4 atmosphere. They’re quiet and free. The only hitch is finding one and rigging a way to return the oil sprayed out as the pump runs.

Anyway, I’d appreciate any suggestions as to how I could find out about the vacuum in a canning jar. I’ve been to the how-to sites and they don’t give any measurements—all practical.


29 posted on 08/20/2012 8:47:18 PM PDT by tsomer
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To: bgill

Thanks! We are going to give this a shot with almonds. Will try them in a couple of years to see what they taste like.


30 posted on 08/20/2012 9:10:58 PM PDT by volunbeer (Don't worry America, our kids will pay for it!)
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To: volunbeer

“Most nuts have oils that I believe would go rancid even if they were dry canned or vacuum sealed”

‘Rancidity’ occurs when the unsaturated oils in the nuts, etc are oxidized by oxygen in the environment. If it were dry canned or vacuum sealed so as not to have any oxygen in the container, rancidity should not occur.


31 posted on 08/20/2012 9:15:09 PM PDT by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders.)
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To: volunbeer

“Most nuts have oils that I believe would go rancid even if they were dry canned or vacuum sealed”

‘Rancidity’ occurs when the unsaturated oils in the nuts, etc are oxidized by oxygen in the environment. If it were dry canned or vacuum sealed so as not to have any oxygen in the container, rancidity should not occur.


32 posted on 08/20/2012 9:15:13 PM PDT by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders.)
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To: tsomer

From what I’ve been able to find the Foodsaver usually pulls between 20 and 25 “in. Hg vac”


33 posted on 08/20/2012 9:34:19 PM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: Drumbo

That is some really cool stuff right there.
http://www.youtube.com/watch?v=lGfUwEf810g&feature=related

And notice that they’re dehydrated tomatos!


34 posted on 08/21/2012 3:05:44 AM PDT by Titan Magroyne (What one person receives without working for, another person must work for without receiving.)
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To: Kartographer

When you do dry canning using this vacuum seal method, do you add oxygen packets to the jars?


35 posted on 08/21/2012 5:56:04 AM PDT by 1_Rain_Drop
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To: 1_Rain_Drop

I do. I add 100cc oxygen absorber to each jar as an added measure to everything, but sugar or anything with a lot of sugar in it like chocolate milk favoring. It’s been reported oxygen absorbers make sugar get hard over time.


36 posted on 08/21/2012 6:05:02 AM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: Kartographer

bookmark for later


37 posted on 08/23/2012 4:07:49 AM PDT by PatriotGirl827 (Lord Jesus, direct my mind, possess my heart, transform my life)
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