"The Alvin" Vacuum Sealer

Step 4 Evacuate the air.

Press the conical tip of the vacuum pump into the hole in the mason jar sealer (be sure to press hard!). Pump the brake bleeder and watch the gauge. Pump until you have at least 20 inHg vacuum (the higher the reading, the higher the vacuum). When you have a good vacuum pulled, quickly pull the vacuum tip out of the hole, then remove the jar sealer attachment from the jar. That's it! The jar should be vacuum sealed!

Comments

[catnip4all]

The harbor freight pump disappointingly got about 20-22"hg after lots of sweating. Mityvac Bleeder pump decently made about 23-24"hg. Very tiring. If you want a real hand pump get the pumnseal, but it's probably already discontinued. It's rated for 28"hg. If 12V doesn't bother you then a $5-$7 pump will probably go up to 23"hg without a sweat. In the end of the world scenario, 12V supply will likely be available.

[Peter Mckee]

Do you need any special jars or are there vacuum sealing lids you need?

[Eric Forman]

No special lids needed - just the regular canning jars and lids.

[mkinthegarden]

Just to make sure... you can remove the Food Saver top and leave only the Kerr or Ball lid, correct? The reason I don't like the Food Saver vacuum system for dry goods, besides the price and a machine that can wear out and break is that you have to buy a special lid for each jar. ( I could be mistaken)

[phaedon]

 That's right.  Here's a YouTube video of a seed company using one to vacuum seal some seeds for storage.

[qz9090]

Are there any concerns related to botulism with this technique? It is my understanding the botulism (one teaspoon-worth is sufficient to kill 100,000 people) grows in environments with minimal oxygen and moisture. If I were to use this technique, I would use it with great care. Botulism is deadly!!! People that do home-canning should always take great care in sterilizing their jars, utensils, etc.

[Eric Forman]

You are correct. This technique is ONLY appropriate for shelf-storage of dry goods which contain less than 10% moisture. Moist foods which are vacuum sealed still need to go in the refrigerator (for up to a week) or freezer. This technique will not replace wet-pack canning with a pressure canner.

[qz9090]

Eric, Thanks for the clarification. I have always had a curiosity about those "food saver" devices and botulism. I think your technique is good for things like coffee beans, seeds, and maybe things like popcorn (I'm not very imaginative). There are probably a multitude of applications for both food and non-food items. You Instructable is very well written and makes applying the technique very clear.

[kill-a-watt]

Crackers, peanuts, dried beans, cornmeal, flour, sugar, teabags, non-fat dried milk etc.

I use it for the storage of any dried bulk goods. Things like seeds and nuts will store better because there isn't any (or very little) O₂ left in the jars to make the fats in the food go rancid.

[whca]

This is NOT a substitute for canning. It only extends the life of shelf-stable foods. There is therefore no botulism concern, if used only on appropriate items. IF you are sealing a food that needs refrigeration, this will help it keep longer IN THE REFRIGERATOR. It doesn't change WHERE you store the food, but just how LONG it will keep.

[crash893]

Could you use this to marinate steaks and other foods?

[kill-a-watt]

I don't see any reason why not, (subject to the limitations of the jar, you aint gonna fit a turkey in there). Just remember to put it in the fridge, like you would any maranate.

[got2go4hike]

Fantastic