Seal in Freshness: The Ultimate Guide to Vacuum Sealing Mason Jars

It's common knowledge that creating a vacuum seal is an important part of canning. You may have even used a vacuum sealer to seal bags. But did you know that you can seal Mason jars without canning, heat, or boiling water?

Today, we'll teach you how to vacuum seal a Mason Jar without using any heat or canning. It's important to note that this method can only be used for dry goods and cannot be used for anything with liquid.

The most popular way to create an airtight seal is by using a vacuum sealer system along with a Mason jar vacuum lid. The vacuum lid covers the metal lid of your jar, and suction is used through a hose to remove all the air, creating a perfect seal.

The most common way to achieve this is by using an electric vacuum sealer. One popular brand is FoodSaver, which has become synonymous with vacuum sealer. To seal your jar using an electric vacuum sealer, simply fill the jar with your dry goods, center the metal lid over the rim and ensure it's seated properly. Secure the Mason jar vacuum accessory over the metal lid and attach the suction hose to both the machine and the vacuum lid. After locking the machine, press the Vac/Seal or Accessory button and let it run until it stops. After unlocking the machine, remove the Mason jar attachment by pulling straight up.

If you don't have an electric vacuum sealer, you can achieve similar results for dry goods with oxygen absorbers. Oxygen absorbers work by actively taking in oxygen from the jar, creating an airtight seal. Simply place an oxygen absorber into the jar with your dry goods and seal it with a tight-fitting metal lid and ring.

In the event that you have no electricity, you can still preserve your dry goods by using a hand pump called a brake bleeder. A vacuum seal attachment that covers the jar lid is still required, but instead of attaching the suction hose to your FoodSaver appliance, you'll attach it to the brake bleeder.

Once your jar is sealed, it's important to test the seal before storing it. Here are some ways to test the vacuum seal on your jar: press down on the lid in the center with your finger. Does it feel firm and unyielding? If so, it's a good seal. Pick up the jar by the lid only (without the band). If it falls out of your hands, then it's not sealed.

Are you wondering how to check if your canning jar is sealed properly? One method is to tap the lid and listen for a high-pitched ping noise. A hollow sound indicates a bad seal. However, I personally don't trust this method as I have doubts about my own ability to pick the best watermelons and find wall studs by thumping, so take my opinion with a grain of salt.

Alternatively, you can tell that the seal is strong by being able to pick up the jar by its lid. So, how do you break the seal when it's time to enjoy your preserved food? Don't worry, it's easy. All you need to do is wedge something thin, like a butter knife or a bottle opener (also known as a "church key"), in between the lid and the jar rim. Avoid using your nails as this can cause them to break or become short.

Just remember, vacuum-sealing glass jars is only recommended for dry goods such as dehydrated or freeze-dried fruits and veggies, flour, rice, and spices. Fine-grained powders like flour can sometimes prevent a proper seal, but you can remedy this by inserting a folded disposable coffee filter in your jar.

Vacuum-sealing is not a substitute for canning, but can help inhibit deterioration caused by oxygen over time. Also, be cautious when using oxygen absorbers as they can cause a toxic reaction when used with brown sugar.

If your jar doesn't seal properly, troubleshoot the issue by checking for any dirt or particles between the jar rim and gasket, sticking with name brand jars, and ensuring the jar attachment is properly centered over the lid. The best thing about vacuum-sealing is that you can always try again without ruining the contents of your jar.