Cut Lettuce That Stays Fresh–So You’ll Eat More Salad
Sneak Peek: Tired of skipping salads because the lettuce went bad? Vacuum-sealing chopped romaine lettuce in jars keeps it fresh for 10-12 days—making daily salad a habit that sticks.
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Wish you craved salad more often? I used to feel the same—until I figured out how to store cut lettuce in a way that actually keeps it crisp for days. Now, making a salad takes no more effort than twisting off a lid.
This method isn’t about layered “salad in a jar” or heat-processed canning. It’s simply a way to vacuum-seal fresh chopped romaine in glass jars so you always have crisp lettuce on hand—no browning, wilting, or excuses.
Shared & Loved
“I love your recipes and continue the habit of sealing lettuce every week-we are on our 2nd sealer now. LOL Makes my life so easy for salads daily for my work lunch and our dinners too. My husband and I talk about how we would be so tempted to skip salads and make not-so-healthy choices if those jars weren’t in our fridge ready to go.” —ELLEN E.
What Tools Do I Need?
- Large cutting board and sharp knife – A butcher or Wusthoff Santoku(paid link) works well.
- Salad spinner (paid link) – Removes excess moisture after chopping.
- Very Large mixing bowl (paid link) – Holds all the chopped lettuce before jarring.
- Quart-size Mason jars with 2-piece lids(paid link) – Wide-mouth jars are easiest to fill and clean.
- Wide-mouth jar attachment (paid link)– Needed for both handheld and full-size vacuum devices (unless using my favorite rechargeable model).
- Vacuum-sealer – Use either a full-size vacuum-pack machine (paid link) or a portable vacuum device (paid link)–much cheaper and easier to store .
Everything except the lettuce is reusable.
How To Prepare Romaine Lettuce for Vacuum-Sealing
➊ Gather your tools: Knife, cutting board, salad spinner, large bowl, and jars.
➋ Wash the romaine hearts: Rinse whole heads under running water, pulling leaves apart slightly to clean between them.
➌ Chop the lettuce: Slice lengthwise 4–5 times, then crosswise into ½-inch (or smaller) pieces.
➍ Spin dry: Add the chopped lettuce to a salad spinner and remove as much water as possible.
➎ Transfer to a bowl: Dump the dry lettuce into a large mixing bowl—now you’re ready to pack jars.
How to Vacuum-Seal Chopped Lettuce into Mason Jars
➏ Fill the jars: Stuff chopped, spun-dry lettuce tightly into clean wide-mouth Mason jars.
➐ Check rims: Make sure no bits of lettuce cling to the jar rims—this can prevent a good seal.
➑ Add lids: Place a clean flat metal lid on each jar, then set the wide-mouth jar adapter on top.
➒ Seal the jars: Use a handheld vacuum-sealer or a countertop model with a hose attachment to remove air and seal the lids.
➓ Add collars and refrigerate: Once sealed, screw metal collars over the lids and store the jars in the refrigerator for 10-12 days.
How to Open a Vacuum-Sealed Jar of Lettuce
⓫ Open the jar: Pry off the flat lid with your fingers or a bottle opener—no special tool required.
⓬ Serve: Dump the lettuce into a bowl or onto a plate. Add extras like dressing, chopped veggies, or protein.
⓭ Mix in other greens (optional): Toss in store-bought, ready-to-eat greens like spinach or arugula for variety—no prep needed.
Note: When ready to eat, I often mix in other lettuce varieties such as pre-washed spinach, arugula, or spring mix. These are ready-to-eat from the store, so no extra time is needed. However, these types of lettuce don’t vacuum-pack as reliably.
Cut Lettuce That Stays Fresh–So You’ll Eat More Salad
Video
Ingredients
- 6 hearts of romaine lettuce
- 1 small head of radicchio optional
Instructions
- Wash romaine lettuce well, leaving the leaves intact at the base.
- Cut lengthwise through the entire head at least 4-5 times.
- Now slice crosswise about 3/4 to 1 inch apart according to your preference.
- Fill salad spinner and run under the faucet one more time. Spin dry.
- Dump into a very large bowl. Fill jars with chopped, spun-dry lettuce. I pack them as tightly as possible.
- Seal jars using a wide-mouth jar attachment and a vacuum-pack machine. Screw on rings as insurance to keep lid sealed.
- Refrigerate up to 10 days depending on how fresh your lettuce is when you started this process.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Is This Safe?
- Vacuum sealing + refrigeration = Safe. That’s the combo to stick with.
- Never vacuum seal low-acid foods and store at room temp. That’s when botulism risks apply.
- Canning = heat + airtight storage. Vacuum sealing ≠ canning.
- For cut lettuce, vacuum-sealing works best when the leaves are fairly dry, the air (oxygen) is removed gently, and the sealed lettuce is stored in the fridge (but don’t let it freeze).
Common Questions About Vacuum-Sealing Chopped Lettuce in Jars:
Since this has been up on the web since the first day I started this website 16 years ago, I have received hundreds of questions. These are the most common ones.
Lettuce Types and Freshness
Which types of cut lettuce or greens can I vacuum-seal?
Stick with sturdy varieties like romaine, iceberg, radicchio, or Napa cabbage. Fragile greens like spinach or spring mix tend to deteriorate quickly when vacuum-packed.
How long will vacuum-sealed chopped lettuce stay fresh?
On average, 10-12 days. The fresher the lettuce when you pack it, the longer it lasts. Bear in mind that outer romaine leaves tend to spoil faster.
How can I tell if the lettuce has gone bad?
Throw it out if the leaves are translucent, limp, or off-smelling.
Other Produce and Storage Methods
Can I vacuum-pack other fruits or vegetables with chopped lettuce?
You can, but it may shorten the lettuce’s freshness. Sliced carrots and cabbage store well. Avoid cucumbers and tomatoes. One reader tested this—read more in my post about Rick’s experiment.
Can I vacuum-seal a layered salad with dressing at the bottom, then lettuce, and lots of other cut ingredients?
I don’t recommend it. Different ingredients will stay fresh for various lengths of time. Cut lettuce that comes into contact with the dressing will deteriorate quickly.
Why vacuum-seal instead of using a zipper-lock bag or a jar with a screw-on lid?
Vacuum-sealing removes oxygen, which slows browning on the cut edges and wilting. Bags and regular lids won’t preserve cut lettuce nearly as long.
Can I vacuum-seal cut lettuce in plastic bags instead of jars?
Only if your vacuum sealer has a pulse feature or lets you stop before the lettuce gets crushed. Jars are uncrushable and produce better results.
Equipment and Setup
Do I really need a vacuum sealer?
Yes. I tested against other methods—like rinsing in lemon water—and vacuum-packing kept cut and washed lettuce fresh far longer.
Which vacuum sealer should I buy?
I prefer a battery-powered handheld model (paid link) for its size and convenience. If you use a countertop sealer, make sure it has a port for jar attachments.
Can I use small-mouth Mason jars?
Yes, but wide-mouth jars are easier to fill, empty, and clean. I highly recommend using a wide-mouth whenever possible.
Do I need a jar attachment for every jar?
No. One attachment is enough—it fits over the jar’s flat lid during sealing. Be sure to buy the correct size for your jars. When using the portable sealer I recommended above, you won’t need an attachment.
Can I reuse flat canning lids and collars?
Yes. Because vacuum-sealing doesn’t involve heat, you can reuse both. Just make sure they’re completely dry to prevent rust.
Preparation and Troubleshooting
How long does it take to prep jars?
Once you’ve practiced, plan on 30–45 minutes for 6–8 jars. First-timers might need up to 2 hours.
Why won’t the jar lid seal?
Check for lettuce on the rim. Try using two lids stacked together, apply more pressure to the attachment, or refer to my troubleshooting guide.
Final Thoughts
As of August 2024, I’ve been vacuum-sealing jars of chopped lettuce weekly for 19 years. It’s about as much fun as folding clothes and putting them away. However, just as clean clothes neatly stashed in a drawer make life better, so does a refrigerator full of sealed jars of lettuce. I hope this cool trick works for you, too.
Enjoy the virtuous feeling that comes with eating healthy vegetables!
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.