Vacuum sealing is a fantastic way to extend the shelf life of food, prevent freezer burn, and keep ingredients fresh for longer. While vacuum sealers are often associated with bags, many people don’t realize the versatility of vacuum sealing in Mason jars. This method combines the benefits of vacuum sealing with the convenience and reusability of Mason jars. Let’s dive into the world of vacuum sealing food in Mason jars and explore what you can and cannot safely preserve.
Understanding Vacuum Sealing in Mason Jars
Vacuum sealing in Mason jars involves removing air from the jar, creating a near-airless environment. This slows down oxidation, inhibits the growth of many microorganisms, and preserves the quality and flavor of the food. Unlike traditional canning, vacuum sealing in Mason jars doesn’t involve heat processing; it primarily focuses on air removal.
This technique is particularly useful for dry goods and certain prepared foods, but it’s essential to understand the limitations and potential risks associated with it. While it extends shelf life, it does not eliminate the need for refrigeration or freezing for perishable items.
Equipment Needed for Vacuum Sealing Jars
To vacuum seal in Mason jars, you’ll need a few essential items. A standard vacuum sealer is necessary, but not all vacuum sealers are compatible with jar attachments. Look for a vacuum sealer that specifically supports jar sealing or has an accessory port for attaching a jar sealer.
You’ll also need a jar sealer attachment, which fits onto the vacuum sealer and creates an airtight seal on the Mason jar. These attachments are available in both regular and wide-mouth sizes to accommodate different jar openings. Of course, you’ll need Mason jars with two-piece lids (a flat lid and a screw band). It is recommended to use new lids for each seal to ensure the best possible vacuum.
Always check your vacuum sealer’s manual to confirm compatibility with jar sealing attachments. Using incompatible equipment could damage your sealer or result in a poor seal.
Advantages of Vacuum Sealing in Jars
There are several compelling reasons to vacuum seal food in Mason jars. One significant advantage is extended shelf life. Dry goods like grains, nuts, and spices can last significantly longer when vacuum sealed, preventing them from becoming stale or attracting pests.
Another benefit is protection against freezer burn. Freezing food in vacuum-sealed jars helps prevent ice crystals from forming on the surface, preserving the texture and flavor. Jars are also reusable, reducing waste compared to single-use vacuum seal bags. Finally, storing food in jars helps organize pantries and freezers. You can clearly see what’s inside, making meal planning and inventory management easier.
Foods That Thrive in Vacuum-Sealed Mason Jars
Many foods benefit from being vacuum sealed in Mason jars. The best candidates are typically dry goods, but certain prepared foods can also be safely preserved this way, as long as proper food safety precautions are taken.
Dry Goods: A Pantry’s Best Friend
Grains: Rice, quinoa, oats, and other grains are excellent for vacuum sealing. This method protects them from moisture, preventing mold growth and extending their shelf life.
Beans and Legumes: Dried beans, lentils, and peas can be vacuum sealed to keep them fresh and prevent them from becoming hard or infested with pests.
Nuts and Seeds: Vacuum sealing helps prevent nuts and seeds from going rancid due to oxidation. This is particularly important for nuts with high oil content, such as walnuts and almonds.
Spices and Herbs: Ground spices and dried herbs lose their potency over time. Vacuum sealing preserves their flavor and aroma, keeping them fresh for longer.
Coffee Beans: Coffee beans can be vacuum sealed to prevent them from staling. This is especially useful for storing freshly roasted beans.
Sugar and Salt: While not strictly necessary, vacuum sealing can help prevent sugar and salt from clumping due to moisture.
Pasta and Noodles: Vacuum sealing keeps pasta and noodles dry and prevents them from absorbing moisture from the air.
Prepared Foods: Extending Freshness
Baked Goods (Cookies, Crackers, and Dry Cakes): Vacuum sealing can help keep baked goods like cookies, crackers, and dry cakes fresh and prevent them from becoming stale. However, make sure the baked goods are completely cooled before sealing to prevent condensation.
Dehydrated Foods: Dehydrated fruits, vegetables, and jerky are ideal for vacuum sealing. The vacuum seal helps prevent them from reabsorbing moisture from the air.
Dried Fruits: Like dehydrated foods, dried fruits benefit from vacuum sealing. This prevents them from becoming sticky or attracting pests.
Pickles and Fermented Vegetables: While vacuum sealing cannot replace the fermentation process, it can help preserve the quality of pickles and fermented vegetables after they have been opened. Ensure these items are refrigerated after opening, even if vacuum sealed.
Sauces (Refrigerated): Certain sauces, like tomato sauce or pesto, can be vacuum sealed in jars and refrigerated to extend their shelf life after opening. Refrigerate immediately and use within a reasonable timeframe.
Soups (Refrigerated): Similar to sauces, leftover soups can be vacuum sealed and refrigerated for later consumption. This method is best for extending the shelf life by a few days, not for long-term storage.
Salad Dressings: Homemade or store-bought salad dressings can be vacuum sealed to maintain their flavor and freshness.
Foods for Freezer Storage in Jars
Vacuum sealing in Mason jars is an excellent way to protect foods in the freezer. The tight seal helps prevent freezer burn and keeps food fresher for longer.
Fruits: Berries, sliced peaches, and other fruits can be frozen in vacuum-sealed jars.
Vegetables: Blanched vegetables like green beans, corn, and peas freeze well in vacuum-sealed jars.
Soups and Broths: Homemade soups and broths can be frozen in jars. Remember to leave headspace in the jar to allow for expansion during freezing to prevent cracking.
Cooked Meats: Cooked chicken, beef, or pork can be frozen in vacuum-sealed jars for future use.
Sauces: Tomato sauce, pesto, and other sauces can be frozen in jars. Again, leave ample headspace.
Foods to Avoid Vacuum Sealing in Mason Jars
While vacuum sealing is a great technique for many foods, some items are not suitable and can even be dangerous if improperly stored. It’s crucial to understand these limitations to ensure food safety.
High-Moisture Foods at Room Temperature
Vacuum sealing high-moisture foods like fresh vegetables, fruits, or cooked meats at room temperature can create an anaerobic environment (an environment without oxygen) that promotes the growth of harmful bacteria, such as Clostridium botulinum, which produces botulism toxin. Traditional canning, which uses heat processing, is required for these types of foods to ensure safety.
Never vacuum seal perishable foods like cooked meats, poultry, seafood, or fresh vegetables and fruits at room temperature. These foods require refrigeration or freezing.
Soft Cheeses
Soft cheeses like ricotta, cream cheese, and brie should not be vacuum sealed at room temperature due to the risk of bacterial growth. While vacuum sealing and refrigerating or freezing can extend their shelf life, it’s important to monitor them closely for any signs of spoilage.
Garlic and Herb-Infused Oils
Infusing oils with garlic or herbs creates an anaerobic environment that is conducive to the growth of botulism-producing bacteria. Never vacuum seal garlic or herb-infused oils unless they are properly acidified or refrigerated and consumed quickly.
Fresh Mushrooms
Fresh mushrooms contain enzymes that can cause them to deteriorate quickly in a vacuum-sealed environment. While some people vacuum seal dried mushrooms, fresh mushrooms are best stored in breathable containers in the refrigerator.
Raw Onions and Garlic
Raw onions and garlic can release gases that interfere with the vacuum sealing process and may lead to spoilage. It is best to avoid vacuum sealing them, or to cook them first.
Step-by-Step Guide to Vacuum Sealing in Mason Jars
Vacuum sealing in Mason jars is a straightforward process, but it’s essential to follow the steps carefully to ensure a proper seal and food safety.
Preparing the Jars and Lids
Start by thoroughly washing and drying your Mason jars and lids. You can sterilize the jars if desired, but it is not strictly necessary for vacuum sealing dry goods. However, ensure the jars and lids are clean and free of any residue.
Always use new lids for the best possible seal. Used lids may have imperfections that prevent a tight vacuum.
Filling the Jars
Fill the jar with the food you want to vacuum seal, leaving about an inch of headspace at the top. This allows room for the vacuum to properly seal the jar. Avoid overfilling, as this can interfere with the sealing process.
Do not pack food too tightly into the jar, especially if you plan to freeze it.
Sealing the Jars
Place the flat lid on the jar and secure it with the screw band. The band should be tightened only fingertip tight – not too loose, not too tight. Attach the jar sealer attachment to your vacuum sealer, following the manufacturer’s instructions. Place the jar sealer attachment over the lid of the Mason jar.
Turn on your vacuum sealer and allow it to remove the air from the jar. The vacuum sealer will automatically stop when it has reached the appropriate vacuum level. Remove the jar sealer attachment from the jar. Gently check the seal by pressing down on the center of the lid. It should be concave and not flex up and down.
If the lid does not seal properly, repeat the vacuum sealing process. If it still doesn’t seal, try a new lid and ensure the jar rim is clean.
Labeling and Storing
Label each jar with the contents and the date it was sealed. This will help you keep track of what’s inside and how long it has been stored. Store the jars in a cool, dark, and dry place. Refrigerate or freeze perishable items immediately.
Tips for Successful Vacuum Sealing
Here are some additional tips to ensure successful vacuum sealing in Mason jars.
Choose the Right Jars: Use Mason jars specifically designed for canning. These jars are made to withstand the pressure changes associated with vacuum sealing.
Cleanliness is Key: Always start with clean jars and lids. This helps prevent the growth of bacteria and ensures a better seal.
Use New Lids: As mentioned earlier, using new lids is crucial for a reliable vacuum seal.
Don’t Overfill: Leave enough headspace in the jar to allow for proper sealing and expansion during freezing.
Check the Seal: Always check the seal after vacuum sealing. If the lid is not concave or if it flexes when pressed, the seal is not secure, and the process needs to be repeated.
Monitor Stored Food: Regularly inspect vacuum-sealed jars for any signs of spoilage, such as bulging lids, discoloration, or unusual odors.
Follow Food Safety Guidelines: Always follow proper food safety guidelines when preparing and storing food. Vacuum sealing extends shelf life, but it does not eliminate the need for refrigeration or freezing of perishable items.
Vacuum sealing in Mason jars is a valuable technique for preserving food and reducing waste. By understanding what foods can be safely vacuum sealed and following the correct procedures, you can enjoy the benefits of extended shelf life, protection against freezer burn, and organized storage. Remember to prioritize food safety and always err on the side of caution when preserving food.
Can I vacuum seal liquids like soups or sauces in mason jars?
Yes, you can vacuum seal liquids such as soups, sauces, and even broth in mason jars. The key is to ensure the liquid is completely cooled before vacuum sealing. Warm liquids can create steam that interferes with the sealing process and potentially cause the jar to shatter under pressure. Additionally, leave adequate headspace (about an inch) at the top of the jar to allow for expansion during freezing if you intend to freeze the contents.
After cooling the liquid and leaving sufficient headspace, use a compatible vacuum sealer attachment designed for mason jars. Properly seal the jar, and then store it in the refrigerator or freezer. Note that some liquids may change texture or flavor slightly after freezing and thawing, so consider testing a small batch first to ensure you are satisfied with the results.
What dry goods are best suited for vacuum sealing in mason jars?
Dry goods that benefit greatly from vacuum sealing in mason jars include pantry staples like flour, sugar, rice, beans, pasta, oats, and nuts. Vacuum sealing these items protects them from moisture, oxygen, and pests, extending their shelf life significantly. This method is particularly useful for storing large quantities of these items or for keeping them fresh in humid environments.
Before sealing, ensure the dry goods are completely dry and free of any contaminants. Use a mason jar vacuum sealer attachment to remove the air from the jar. Properly sealed jars can be stored in a cool, dark place to further extend the storage life. This method helps preserve flavor, prevents clumping, and reduces the risk of spoilage.
Can I vacuum seal fresh produce in mason jars?
Yes, you can vacuum seal certain fresh produce items in mason jars, but proper preparation is crucial. Vegetables like carrots, cucumbers, and bell peppers are good candidates, provided they are properly washed, peeled, and cut into appropriate sizes. Blanching vegetables before vacuum sealing can also help to preserve their color, texture, and nutritional value.
Fruits like berries can also be vacuum sealed in mason jars, but they are delicate and require extra care. Consider freezing the berries individually before vacuum sealing to prevent them from being crushed during the process. It’s also important to remember that vacuum sealing fresh produce will not prevent spoilage indefinitely; it primarily slows down the process. Therefore, refrigeration is still required after sealing.
Are there any foods I should avoid vacuum sealing in mason jars?
There are a few foods that are generally not recommended for vacuum sealing in mason jars due to safety concerns or potential for spoilage. Foods that are high in moisture and have a low acidity, such as raw meats, fish, and cooked poultry, pose a risk of botulism if not properly processed through pressure canning. Vacuum sealing alone does not kill botulism spores.
Additionally, certain cheeses with high moisture content can also spoil quickly even when vacuum sealed, so it’s best to stick to hard cheeses or those that are already commercially vacuum-sealed. Also, avoid vacuum sealing whole, uncut apples or other fruits that produce ethylene gas, as the lack of air circulation can accelerate ripening and spoilage.
What type of mason jars are best for vacuum sealing?
The best type of mason jars for vacuum sealing are those specifically designed for canning, as they are manufactured to withstand pressure changes. Look for jars with the words “Mason” or “Ball” embossed on the glass, as these are typically made to meet specific safety standards. Choose jars with wide mouths for easier filling and cleaning, especially if you plan on storing bulky items.
Ensure that the jars are free of chips or cracks before using them for vacuum sealing, as these imperfections can compromise the seal and potentially cause the jar to break. Both regular-mouth and wide-mouth jars can be used, depending on your preference and the type of food you are storing, but make sure to use the corresponding lid size for a proper seal.
How do I check if the vacuum seal on a mason jar is properly established?
The most reliable way to check if the vacuum seal on a mason jar is properly established is to press down on the center of the lid. If the lid flexes or pops up and down when you press it, the seal is not properly established, and air has likely entered the jar. A properly sealed lid will not flex or move when pressed.
Another method is to visually inspect the lid. The lid should be slightly concave, indicating that the vacuum has pulled the lid downward. You can also gently try to lift the lid off the jar. If the seal is good, the lid will remain firmly attached and will not come off easily. If the seal is not properly established, repeat the vacuum sealing process with a new lid and ensure the jar rim is clean and free of any debris.
How long can I store vacuum-sealed food in mason jars?
The storage time for vacuum-sealed food in mason jars depends on the type of food and the storage conditions. Generally, vacuum sealing extends the shelf life of dry goods considerably. For example, properly sealed dry goods like flour or sugar can last for several years when stored in a cool, dark place.
However, vacuum sealing does not eliminate the need for refrigeration or freezing for perishable items. Vacuum-sealed fresh produce will last longer in the refrigerator than unsealed produce, but it should still be consumed within a reasonable timeframe (typically a week or two). For long-term storage of perishable items, freezing is recommended. Remember to label all jars with the contents and date sealed to keep track of storage times.