I love vacuum sealing jars with dry stuffs in them. But, what if the power goes out and you can't do that? Here's a handy way to get that perfect dry good seal with a "brake bleeder"! PREPSTEADERS shows us how to do that in this video:
Shalom and Blessings everyone!
Hi All, In addition to keeping rice and pasta in mylar bags (I opt for the 1 & 1.5 gallon size instead of the bucket sized 5 gallon ones), I keep about a half dozen mason jars full of rice and pasta, which I vacuum seal, for medium term storage. Currently, I do the meal prep routine, so I only cook once a week. For example, when I prep lunches for the week, I typically use 1.5 lbs of pasta, so I'll dump the extra into a jar and seal it, and the next time I make pasta, when I have 3 jars, I use those up. The other way I find myself using this method is when I am packing food into mylar bags. If I have extra, either because I ran out of bags, or I didn't have enough to fill a whole bag, I will give the extra the same treatment. My question is, how long would those keep? I do not put any oxygen absorbers into the jars, as again, I plan on using them within the next say 3 months or so, but the seals do seem to hold up rather well and take a fair amount of effort to pop. Thanks for your input!