[Bloody Sam Roberts]

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.

[metmom]

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.