Mason jar sealer?
I have a seal a meal. Never use their plastic jars or their mason jar sealer lids. Too bulky. Too much trouble to lug out the machine unless bagging bulk product. First 15 pages of Google doesn't help.
I remember seeing a cable ad, years ago, for a little device with a tape seal for sealing jars and, I think, bags like chips. Can't find anything similar. Either not popular or maybe didn't really work.
I never had one and don't know if they still make 'em, but I think what you're talking about is/was called a "Pump and Seal" (or & or 'n', etc.)
Not the answer to your problem, I'm sorry, but I use my vacuum sealer almost every day. I keep my coffee in the canisters. Also perishable berries in my fridge. I seal my grains in Mason jars to preclude populations of grain weevils (that happened to me once and I never want to go through that again!). I seal half bottles of wine to get a little more time out of it. I seal baked goods so I can mail them to my son — I've mailed cookies and quickbreads as far away as Australia and Eastern Canada from California with (the recipients tell me) great results. I've even mailed soup in the bags — I mail it frozen; it arrives thawed but (I'm told) fresh.
Apart from that, I can reseal a lot of the packaging that things come in like cereal, pasta, chip and frozen veggie bags. And, of course, individual or small portions of meat for the freezer.
There are two types of sealers around.
One is a narrow tube with what looks like bandaids and a pushpin, yes a pushpin, to make a tiny hole in a jar top, whether it be a mason jar or a regular opoup jar top. That's the Pump and Seal or something similar. It has a tube that can connect to other types of sealing tops, such a for wine or for special plastic containersa, and you pump the air out like a bicycle pump. You can find this at http://www.pump-n-seal.com.
The other is the electric one that costs a lot more and uses bags as well as special tops for wine and for special plastic containers. It comes from a number of manufacturers, including http://www.pleasanthillgrain.com/tili..., http://foodsaver.jardendirect.com/pro.... You can find them by looking in Google or Yahoo; places like Costco and WalMart have them online.
When used properly, either of these can help you to vacuum pack food and freeze it. It's like cryovacing your own beef steaks or roasts sometimes.
OK... ordered my Pump-n-Seal on Friday just before midnight or just after midnight Saturday AM. They confirmed my order at about 0930 AM Saturday and stated they would ship in 2 to 3 days. Quite prompt, I'd say.
Surprise... Arrived Monday. Granted, it wasn't too far away. I'm in Minnesota and the package was shipped from Wisconsin but this was almost as fast as running down to the local Wal Mart. (I'm sure Wal Mart doesn't sell this item)
I ordered the Pump-n-Seal, two bowl lids, , 115 seals, hole punch, bag attachment, foam block and instruction video. Some of the items are sent free of charge. The whole thing came to 46.85, delivered.
Very happy with the basic sealing device.
I may use the Bowl seal devices for maranating but they are kind of clunky and probably more work than they are worth for everyday use.
The video is very precise but, obviously, "the lowest common denominator" comes to mind.
It does let you seal in ziplock bags but it is also a little clunky and I probably won't use that feature very much. My Tilia sealer works better, but using more expensive bags.
It does what I wanted. It easily seals Mason jars and commercial screw top jars very well.
If I did it again, I probably wouldn't order the bowl seal lids, bringing the delivered price to less than 30.00. It's definately worth that.
I'm satisfied with the purchase, delivery and the product. It does what it is advertised to do.
Steve...I want to order a pump 'n' seal but would like a little more info before I do. I will be using it mostly for homemade juices in quart size jars. When you pump out the air does that eliminate the foam? Also, how much time is involved in the pumping process? You say the bowl seal lids really weren't worth having....how exactly do they work?
Also, does anyone know where I can purchase quart size, resealable jars that are a dark glass (green or brown)?
Thanks in advance for the info!
The foam comes from the air that is entrained during the juicing precess, then expanding when evacuated and forming bubbles that come to the top as foam. If you evacuate the jar of juice until foam is formed, then release the vacuum and then evacuate again, the bubbles (foam) will break and not be a problem. some juices foam more than others, so just repeat the process... it only takes seconds to evacuate juice jars that are filled within an inch or two from the top.
You do not need colored jars for refrigerated foods, since the refrigerator gets quite dark when the door is closed.... and you must refrigerate juices even if they are vacuum-sealed.
BTW, never use a lower vacuum to regualte bubbles, foam, or to keep from crusning things in a bag. You should always shoot for the max vacuum for maximum freshness and preservation. Eg., if you crush chips or cookies in a bag because the vacuum is to great, then don't use bags for those items, use jars.
When you mention that it seals ziplock bags but was clunky...I assume that it didn't go flat or what not...Right? I here if you use the foodsaver the bags can go very flat.
Also, the new foodsavers can be regulated for how much a vacuum you want so you won't crush certain fragile foods. Can the pump n seal be easily used to regulate the vacuum or is it to hard to do since all you need is a couple of pumps..
How can you make those seal tabs instead of ordering more of them if I were to get a pump n seal? I'm torn between the new foodsavers and the pump n seal...
Thx for anykind of advise.