Keeping Food Fresh with a Portable Mason Jar Vacuum Sealer

Sneak Preview: Learn how a portable Mason jar vacuum sealer can keep your food fresh longer. Seal lettuce, nuts, seeds, and more with this handy tool!

shows three jars of vacuum-sealed chopped lettuce using the electric Mason Jar Vacuum Sealer

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Thanks to one of my observant readers, I have discovered a new gadget for vacuum-sealing Mason jars full of lettuce, fresh fruit, seeds, flour, nuts, etc. I have included a how-to video because I want all of my readers who use Mason jars for storing food to know about it.

Why I Love This Mason Jar Sealer

  • Powerful Seal: Tighter and longer-lasting seals than countertop models.
  • Keeps Food Fresh: Perfect for lettuce, nuts, seeds, flour, and more.
  • Compact Design: Small enough to fit in a drawer, rechargeable, and easy to store.

Important: Vacuum-sealing is not a substitute for heat or pressure canning. Perishable items (e.g., lettuce, dressing, mayonnaise) must be refrigerated. Do not use for canning meat or cooked vegetables like tomatoes or green beans.

If you’ve never tried storing food in a Mason jar, you might be surprised at how it can help you save money.

Happy Cooks Speak Up

“I’ve used mine almost every day sealing an avocado in a jar. Thank you so much for introducing me to this sealer. It is so very easy to use and I can’t be happier! And the coupon was awesome! “–DONNA


Features of the OXLIMKEE Electric Mason Jar Vacuum Sealer (paid link)

parts of the vacuum sealer displayedPin
Left to right: Adaptor for regular-mouth jars, electric Mason jar vacuum sealer (the large-mouth sealer is built into the top), and a cord for recharging.
  • Compact: Perfect for small kitchens or storing in a drawer.
  • Rechargeable: No batteries needed.
  • Versatile Sealing: Includes attachments for wide-mouth and regular-mouth jars.
  • Easy to Use: Just press the button; no holding or extra pressure required.

How to use the Mason Jar Vacuum Sealer

  1. Prepare the Jar:
    • Clean the jar rim and place a flat canning lid on top.
  2. Set the Sealer:
    • Position the sealer securely over the lid without pushing too hard.
  3. Seal the Jar:
    • Press the start button.
    • Listen for a pitch change, then let it run 10 seconds longer before stopping.
  4. Check the Seal:
    • Test by trying to lift the lid. If it’s sealed tightly, you’re good to go!
preparing the jar to be vacuum sealed.Pin
Place a flat canning lid on a wide-mouth Mason jar, ensuring the lid and jar rim are clean and free of debris for a proper seal. See this post for more problems and solutions that can make it impossible to seal a jar.
Placing the unit on top of the jar.Pin
Place the main unit on the flat lid and press it down securely, but not too hard, to avoid difficulty removing the vacuum sealer.
Actually vacuum-sealing the jar. Pin
Press the start button. The machine counts the seconds but won’t shut off automatically. When the pitch changes, let it run 10 more seconds, then press the button to stop.

📌Troubleshooting Tips📌

  • Seal Not Working: Check for food particles, chips, or abnormalities on the jar rim.
  • Hard to Remove: Lightly oil the rubber seal or avoid pressing down too hard.
  • No Pitch Change: Apply gentle pressure to the sealer or switch jars.

Foods You Can Vacuum Seal

Pantry Staples:

  • Oatmeal, cereal, flour, whole grains
  • Seeds, nuts, rice, pasta
  • Dried fruit, coconut, spices
  • Cookies, crackers

Refrigerated or Frozen Items:

  • Jams, jellies, pickles
  • Chopped lettuce (e.g., romaine, kale)
  • Fresh fruits and veggies (Sturdy ones fare better.)
  • Vacuum sealing is NOT a substitute for heat or pressure canning.
  • Always refrigerate or freeze perishable items like lettuce or fruit.

Parting thoughts: This compact vacuum sealer (paid link) is a game-changer for food storage. Use it to save money, reduce waste, and keep your kitchen organized. Don’t forget to look for a coupon on the product page to save even more!

Questions? Email me: Paula at saladinajar.com. Hope to see you again soon! 

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44 Comments

  1. Lee Schlee says:

    I sometimes have salsas, sauces, etc. that I have home canned not keep in the frig very long, if I have only used part of the jar. Can I use the vacuum sealer to reseal the jar and keep it in the frig. Do you think this would help preserve it for longer?

    1. Hi Lee,

      Yes, you can reseal those jars and keep them in the fridge, but I can’t guarantee the contents will last that much longer–maybe a week or two? The best thing would be to experiment. By removing the extra air from the jar, you’re slowing down the process of oxidation, which is a big factor in spoilage. While it won’t replace proper canning or refrigeration, it’s a useful step to keep the contents fresh for a little longer.

      One tip: Since you are resealing jars that have already been opened and used, be sure the rim of the jar is clean and free from any food residue before sealing to ensure a tight vacuum seal.

  2. I’m new to mason jar sealing. I just bought all the quart Jars I think I need to begin. I bought this on Amazon as it was highly recommended, I pray it works well. [SelePow VP06+ Mason Jar Vacuum Sealer, Electric Vacuum Sealer for Jars with Wide and Regular Mouth Mason Lids, Cordless Handheld Jar Vacuum Sealer for Food Storage] I bake a lot and have many high-quality flours that I never want to go rancid…some I use daily some not as often but are needed. I want to seal these to preserve them. Am I heading in the right direction?
    Also. I washed all the jars and lids very well in dawn and very hot water, rinsed them well in hot water, by hot I mean 130 degrees, then soaked them in a hot water and white distilled vinegar rinse water, lightly rinsed and set them upside down on clean towels to dry. I used a Bounty PT to be sure they were dry as a bone and set them upside down in the box on PT and covered them with a tea towel as I wait impatiently for the machine to arrive. Please, is this sufficient or will I need to boil them?

    1. You’re absolutely on the right track, and it sounds like you’ve done an excellent job preparing your jars! Vacuum-sealing your high-quality flours in mason jars is a fantastic way to preserve them, especially for those you don’t use often. Here’s some feedback and tips to address your questions:

      Vacuum sealing helps protect your flours from air, which can cause rancidity, especially for whole-grain and specialty flours. Be sure to check the seal on each jar after vacuum-sealing to ensure it’s airtight. It’s also a good idea to check the seals every month or two to make sure they are still sealed.

      Your cleaning method is excellent! Washing with hot water, Dawn, and a vinegar rinse, followed by thorough drying, is more than sufficient for storing dry goods like flour. Since you’re not canning or storing wet/low-acid foods, boiling the jars is unnecessary. Boiling is typically reserved for sterilizing jars for canning to kill potential bacteria for items that will be shelf-stable without refrigeration.

      Ensure the flour is completely dry before sealing (no residual moisture from measuring or handling).
      Store your sealed jars in a cool, dark place to further protect the contents from heat and light.
      Additional Advice for Long-Term Flour Storage:

      For flours you use less frequently, consider dividing them into smaller jars to minimize opening and resealing.
      If you’re storing whole-grain flours (like whole wheat or rye), consider freezing them for extended preservation, especially if your climate is warm or humid.
      You’ve put in so much care and effort already—you’re setting yourself up for success. Hope you love your new sealer! 😊 If you have any trouble getting your jars to seal, check out this post for some tips.

  3. Cathy Mac says:

    I have the VP06 vacuum sealer. After the vacuum function stops the lid comes off he jar when I remove the sealer. How can I correct this???

    1. Hi Cathy,

      That’s frustrating. Here are a couple of things to try:
      1. Sometimes the vacuum sealer isn’t pushed down far enough on top of the jar to create a good seal. Trying pushing down on the entire unit.
      2. Try a different lid and/or a different jar. If the lid is bent or damaged in any way, it may not seal. Also, it could be the jar. Some brands may not work or a particular jar may have something weird going on around the top of the jar.

      Check out this post for more about #2.

  4. Cherrie Hayes says:

    Does this work on small mouth and large mouth mason jars? TIA

    1. Hi Cherrie,

      Yes, the sealer comes with an adapter for small-mouth jars. Use it without the adapter for large-mouth jars.

  5. Hi Laura,

    I have tried vacuum-sealing spinach but it was not a good idea. In my experience, spinach is too delicate. It didn’t last long at all. Romaine works best. Raddichio does, too. The best way to find out what works is to experiment with your favorite lettuce.

  6. Guy Goguen says:

    Can I use it to seal somethings like spegetty sauces if I store it in the freezer

    1. Hi Guy,

      Yes. Remember to leave plenty of space for the contents to expand when they freeze. In general, all perishables that have not been properly heat-processed and sealed must be refrigerated or frozen, even when vacuum-sealed.

  7. Cathy Willis says:

    If I use a food dehydrator & dry tomatoes or peppers, is it safe to then store in a vacuum sealed mason jar?

    1. Hi Cathy,

      I can only guess about this since I haven’t tried it. If you normally store your dehydrated food in the pantry, then it should be fine in a vacuum-sealed jar.

  8. Holley Waller says:

    Can I use this vacuum sealer on any jar that I have saved froom the store?

    Holley

    1. The short answer is no, you can’t use it on all jars, but there are some that you can. The circumference of the opening must perfectly match the size of the flat lids manufactured for canning jars, either the wide-lid or the regular-size lid. You’ll just have to try it. I have found that some of the spaghetti sauce jars will work. Because I have tons of canning jars, I haven’t tried repurposing that many jars.

  9. Karen Hea says:

    Do you set the sealer to Lock or unlock? I’ve tried thei repeatedly with Cereal but every time I lift the sealer, the lid comes right with it?!?

    1. You don’t need to lock or unlock. That’s for the size adapter. Sounds like something else is preventing the seal. Be sure the rim of the jar is absolutely clean. Check to make sure the lid is not bent. And lastly, be sure you have pushed the sealer down far enough to create a seal. However, if the sealer is hard to get off, you may have pushed it down too far. It’s a learning process. Keep trying.

  10. I can not unlock the top part from the lower to even use the VPO5 LARGE MOUTH SEALER. We have tried everything! please recommend. TY

  11. Patricia warner says:

    When using an electric vacuum sealer, can you use it to process meat? And is it still required to water bath?

    1. Hi Pat,

      So nice to hear from you. A vacuum sealer is not a substitute for a water bath or pressure canning. It is only good for non-perishable food
      (chips, nuts, grains, etc.) or fresh produce that you store in the fridge but want to last a few more days. How much longer it gives you with fresh fruit and veggies depends on their freshness when you seal them, how they are prepared, and how fragile they are to begin with. Raspberries and Spring lettuce don’t last long. But sturdier veggies like chopped romaine lettuce, radicchio, and carrots can last 7-10 days depending on what I just described above.

      It works great to keep bugs of out grains, rice, and the like. Never try it with meat, tomatoes, or veggies like green beans. These all require pressure canning or a hot water bath. I’m not really an expert on home canning, so if that’s what you need, please seek advice from a website that specializes in home canning.

      Have a good day.

  12. hi I’m interested in getting one of these vacuum sealers. I was just wondering about like the lettuce and fruits and vegetables. Is there a certain way or how do you prep them or how long does it last. I’m very interested in this product. I’m very new .to this whole thing. I have had people tell me in the past that you can put berries in a mason jar but I’m not real sure what to do. Thanks 👍

    1. Hi Angel,

      So nice to hear from you. I use mine mainly for lettuce: How To Keep Romaine Lettuce Fresh: Make It Easy To Eat More Salad

      I also like to use it for non-perishable food (stored in the pantry). Depending on the food, it keeps the bugs out and can extend its freshness for weeks.

      You can use it for fruits and vegetables, too. However, vacuum sealing is not a substitute for canning. All perishable food must be stored in the refrigerator. Vacuum-sealing might give you a few more days of freshness. It depends on the particular food you are storing, how fresh it is to begin with, and how you prepare it. Some fragile foods (like fresh tomatoes or spring mix) do not appreciate being vacuum-sealed, apparently.

      I hope this gives you a better idea of what you can expect.

  13. Tammy White says:

    Thanks for the helpful information.

    One question, can you use any flat lid to seal or does it have to be the ones that come with the sealer?

    1. Hi Tammy,

      You can use any flat “canning” lid that fits the jar you are sealing. Usually, a sealer will only seal large-mouth or regular-mouth lids on the standard Mason jars. There are many versions of sealers on the market, but if you are talking about the sealer shown in my article, it will only seal those two standard sizes.

  14. If you open the jar can you use the lid again?

    1. Hi Karla,

      Yes. I reuse my lids countless times. Of course, if they get bent, they won’t work, but that’s hard to do. I don’t throw mine away until they rust.

  15. can i use the for putting homemade chicken noodle soup in mason jars , how long will it last in the refrigerator

    1. Hi Joe,

      I have not tried this. I don’t normally vacuum-seal cooked foods. If I have leftovers or more than what is needed for one meal, I freeze them.

      If you try it, just make sure you keep the soup in the refrigerator. Vacuum-sealing does not replace heat canning with pressure.

      Have a good day.

  16. Nancy Beazel says:

    Hello. At the top of the article, you say you have included a how-to video. I can’t seem to find any link or video on this page. Thanks for everything.
    –Nancy

    1. Hi Nancy,

      Check to make sure you don’t have any ad-blockers on the browser you are using.

  17. I’m wondering if this system or another is good to create shelf stable canning. I’d love to can tomatoes and have them shelf stable.
    Thanks, Deb

    1. Hi Deb,

      I’m glad you asked. This is absolutely not safe for canning tomatoes. They must be heated under pressure. This is only good for non-perishable foods that you would keep in the pantry. Or it can be good for food you store in the fridge, but it only extends the freshness; depending on what it is, that may be only a few extra days or maybe 2-3 weeks.

  18. If I vacuum seal flour or oats or the like in a jar, can I reseal that jar with the same lid after I have opened it to use some of the product? I’m really excited to be making my own dry soup mixes or sauce mixes but won’t be using the entire jar all the time. I’m hoping I can re-vacuum seal the jar until the next time.
    Many thanks for your help!
    Colleen

    1. Hi Colleen,

      Yes, you can seal or reseal as many times as you need or want to. As long as you don’t bend the flat lid, they will last until they rust. That could be years if you don’t wash them in the dishwasher.

  19. Linda Bott says:

    Can I use this canner for leftover chili? I’m so glad to find you
    I want to use it for unused leftovers

    1. Hi Linda,

      Nice to hear from you. I’m glad you found me, too.

      I’m not sure what your intention is with the chili. Anything perishable must be stored in the refrigerator, including your leftover chili. You might get a few more days of edibility with vacuum sealing, but that’s all. However, if you were thinking you could put it into the pantry for a month or six months, that’s not possible. You must heat seal perishable food to store without refrigeration. That requires a full canning process.

      If I have misunderstood your question, please write back.

      1. Can you use store bought flats or is there special one you have to use for the electric sealer?

        1. Hi Carla,

          I’m not sure what you mean by the term, “store bought flats.” I sent you an email. If you didn’t get it, check your junk mail.

  20. I’ve used mine almost every day sealing an avocado in a jar. Thank you so much for introducing me to this sealer. It is so very easy to use and I can’t be happier! And the coupon was awesome!

    1. You’re welcome, Donna. I agree that it is very easy to use.

  21. Becky Turner says:

    Just hit the order button for the sealer…. hope it holds up!

    1. Me, too. So far, so good.

  22. Thanks, Paula! Although I have an Avid Armor vacuum sealer that I really like, it is a bit of a job to pull it out of the cabinet and hook it up to the jars, so having one of these will make it much easier to seal jars, and I will be more inclined to do it. 😉 And thanks for the hint about a discount. The first link did not give me one, but I searched around and found one! Happy Monday, and thanks for always being so helpful.