“JVR Vac100 Chamber Vacuum Sealer now holds a place in the 360 West Magazine“

Our ever-growing in status JVR Vac100 Chamber Vacuum Sealer now holds a place in the 360 West Magazine! Michael Hiller wrote an article on the conveniency of owning a Vac100 based on experience as he owns one himself! The article is appropriately titled “JVR Vac100 countertop vacuum sealer”. 

We are honored as Michael Miller has a successful career as a writer and editor. Miller’s experience in the journalism profession as well as personally owning the JVR Vac100 allows assurance of presenting an accurate and thorough review of the unit portraying a personal application of how it expands your opportunities in packaging, cooking, saving, and much more with effectiveness and efficiency!

Who is Michael Hiller? 

Michael Hiller is an accomplished writer and editor who has written for multiple magazines including USA Today, Dallas Morning News, and Los Angeles Times! Hiller is currently a freelance writer for both 360 West Magazine as well as the editor for EscapeHatchDallas. The specialty of his article topics revolves around food, restaurant reviews, and travel. Hiller’s years of exposure are admirable as he has gained extensive knowledge with research as a journalist in the food industry.

Considering this, we are beyond excited for the outcome as Miller captures our attention by spelling out relatable, everyday uses enhanced and facilitated using the JVR Vac100!

Where to View the Article 

See what Michael Hiller has to say about the JVR Vac100 chamber vacuum sealer and get a copy of the 360 West Magazine – April 2024 edition! You will find the article titled “JVR Vac100 countertop vacuum sealer” on the top of page 68. 

The article can also be conveniently viewed as a digital copy. Click here (pg. 68) to view.

Hiller will soon be publishing the article on EscapeHatchDallas site as well!

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“…the JVR Vac100 & Vac110 Chamber Vacuum Sealer is being featured via a commercial on the USOC Adventure TV show and as their primary way of harvesting their game on the show!“

The VacSeries units will be on the USOC Adventures TV starting this year! As of now, the JVR Vac100 & Vac110 Chamber Vacuum Sealer is being featured via a commercial on the USOC Adventure TV show and as their primary way of harvesting their game on the show! The USOC Adventure TV show is aired on Pursuit nationwide. This is an exciting opportunity as USOC Adventures TV has been successfully expanding since 2005 and is a fundamental network of connection for sportsman across the nation to share their experiences. We are honored and excited to be a part of their journey as a USOC Adventures TV title sponsor! 

What is USOC Adventures TV? 

The USOC Adventures TV, in partnership with the Pursuit Channel, is a show dedicated to providing a platform for everyday sportsman to display their hunting and fishing expertise and share their experiences. This opportunity is made possible by offering USOC members hunting and fishing trip giveaways to become the stars of their own dream adventure! USOC Adventure TV has also created multiple member forums for members to share their everyday experiences, showing off their trophy deer, fowl, bear, and more! Giveaways and special events are anticipated often by members. Connection to dozens of sportsman gear providers allows USOC Adventures TV to arrange daily chances for USOC Sportsman and Junior Members to win brand name gear for free! 

With the wide array of opportunities, USOC Adventure TV creates a network for fellow sportsman across the nation to connect as well expand their horizons to make the most out of what they love to do! 

JVR Industries is excited to become a part of this mission as a title sponsor and we encourage you to go check them out! 

When Does USOC Adventures TV Air? 

Monday: 7:30am EST.
Tuesday: 2:00pm EST.
Saturday: 10:30pm EST.
Sunday: 1:00am EST. 

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“…JVR Industries will always remember him as the one who paved the way for our company and for chamber vacuum packaging in North America.”

Remembering John V Radziwon

On March 19th, 2024, John V Radziwon, the founder of JVR Industries, passed away at the age of 84. John was beloved by many, accomplished much with his life, and was well known for his humor. Although his origins and life were based in Western NY, John loved to travel and make friends around the world. But we here at JVR Industries will always remember John as the one who paved the way for our company and for vacuum chamber packaging in North America.

John R. (founder of JVR) and Rob E. (Current President) at a 1998 trade show showcasing the products that helped protect Kodak’s film from light with the help of the Sipromac chamber vacuum sealers.

We would like to take the time to celebrate John’s life. He was a generous & comical individual with many accomplishments.
His presence will forever hold a special place here at JVR.

A few of John’s Major Accomplishments

John began his career by working for Jaccard Corporation. He used this opportunity as a stepping stone to the meat industry as well as the distributor network. From there he expanded his horizons to be the successful businessman who founded JVR Industries. Furthermore, John was one of the first to introduce chamber vacuum packaging to the North American market. John started importing the German line of LacoVac chamber vacuum packaging machines in the mid to late 1970s. These high-quality machines would be some of the first chamber vacs to hit the North American market. Some of these units are still being used today by our loyal customer base! John always searched to make new connections and friends across the industry, further expand his knowledge, and provide opportunities to ensure JVR Industries long-standing success in the vacuum packaging world & beyond.

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“Expedite your marination process by upgrading to a VST50-vacuum tumbler that provides precision and efficiency.”

 How do you operate the VST50-Vacuum Tumbler?

Marinating large amounts of meat is sometimes challenging. Generally, the procedure goes something like this – You add fresh cut meat into a large bowl along with an immaculate marinade mix of soy sauce, possibly some ginger, and spices like salt and garlic to taste. Following several hours, you retrieve the marinaded meat from the fridge for cooking only to find all the marinade has pooled to the bottom of the bowl. What you thought was marinating meat did not, in fact, marinate. In other cases, you had to wait 24 hours for a full marinade on your beef products. Time is the essence when you are doing mass deep tissue marination of food for resale.

Eliminate this frustrating outcome with a VST50-vacuum tumbler that provides a transforming experience for marination. Increase the output and decrease the time for marination to incomparably improve the procedure for commercial-grade results.

Common Uses for the Vacuum Tumbler

Expedite your marination process by upgrading to a vacuum tumbler that provides precision and efficiency that does not result from solely placing a bowl of contents in the fridge to sit. A vacuum tumbler simply does the work of marinating meat for you.  With a drum capacity of 50 lbs., the unit provides ample room to marinate any desired combination such as chicken with a soy sauce-based marinade, or fish with a citrus juice-based marinade in bulk with little effort on your part. Get deep tissue marination results in a fraction of the time!

How will Marinating Meat Using a Vacuum Tumbler Benefit You?

Because of the constant churning of the tumbler, the marinades will evenly contact all meat surfaces even in bulk amounts for the full duration of marination time. Additionally, what changes the game to create a robust explosion of flavor is the vacuum system. The vacuum pulls air out of the drum which causes the meat contents to expand and allowing the marinade to reach every surface of the meat to bring out more flavor where even the most basic ingredients can be a tasty meal. The pull on the meat produced by the vacuum also benefits in transforming even tougher cuts, delivering a tender texture full of flavor.

Features of the VST50-Vacuum Tumbler

Removable Baffles: Effortless removal makes cleaning easy and ensures sanitary use.

Moisture Collection Reservoir: Functions to collect liquids in order to protect the vacuum oil pump.

Adjustable Tumbler Time: The unit is shipped with set intervals from 0-4 hours. If you require different time intervals, no worries! The times are adjustable via installed dipswitches to match the precision of your marinating process! If interested, then contact the JVR Industries service department for detailed instructions.

50 lb. Drum Capacity: Provides ample space to marinate meat in bulk!

Analog Gauge: This provides an easy way to check the pressure of the amount of vacuum you require.

Stainless Steel Construction: Ensures sustainability, ease of cleaning, and resists corrosion.

Oil Lubricated Vacuum Pump: Longer life span, quieter operation, and pulls higher vacuum than dry piston pumps.

How to Operate the VST50-Vacuum Tumbler

These vacuum tumblers are constructed carefully to provide ease of operation, therefore providing you with simplicity to acquire the desired results.

Prepare the Unit for Loading

Upon unpackaging, place your unit on a flat, solid surface with space to work around it. You will find an unattached component on top of the unit. This is the moisture collection reservoir and does not come preinstalled. It functions to prevent liquid marinade from getting sucked back into the vacuum pump, and, as a result, protecting the oil pump from damage.

How to Install the Moisture Collection Reservoir

To install the reservoir, first, locate the screws on the back of the unit opposite the control panel and confirm the screws have not loosened during shipment. The screws can be secured by lifting the cover and tightening them from the inside of the unit. Secondly, connect the hose found on the unit by simply pushing it onto the quick disconnect fitting found beside the screws. Initially, you will feel a click, but this does not ensure a secure seal until you hear a second click. Lastly, line up the holes found on the back of the reservoir to the screws on the unit, insert the screw, and slide down to attach.

Load the Drum

As stated, this tumbler has the capacity to hold up to 50 lbs. of meat! The following steps will take you through how to load your drum for marination.

1) Step #1 – Lift the drum off the rollers and place it upright onto a flat, stable surface.

2) Step #2 – Remove the lid. Unhook the three clasps by lifting the levers and displacing the clasps.

3) Step #3 – Confirm the fins inside the drum are tightened to prevent loosening while tumbling.

4) Step #4 – Load chicken, beef, or any other meats along with a marinade into the drum.

5) Step #5 – Reinstall the lid and ensure it is centered by feeling around the perimeter.

6) Step #6 – Lastly, reinstall clasps (meant to temporarily secure the lid until the vacuum is applied).

Applying the Vacuum System

The vacuum system is made easy with only a couple of steps to follow! The system is designed to be applied either with the drum upright or set back onto the unit. We recommend getting into the habit of applying the vacuum with the drum upright in case you happen to forget to secure the clasps.

Before beginning, check to ensure the canister on the moisture collection reservoir is tightened by twisting the canister until secure. Additionally, ensure the oil is filled by simply looking through the sight glass.

Now follow these easy steps!

.

You are now ready to begin the tumbler cycle for marinating!

Running the Tumbler Cycle

In order to prepare the tumbler cycle to marinate meat, locate the control interface at the front of the unit. You will find these three main controls.

On/Off Switch

Tumble Time

Speed Control (Potentiometer)

Set these controls to the desired settings to perfect your recipe. Then switch the ON/OFF switch to ON, and stand back for the marinating process!

Are You Interested in Larger Vacuum Tumblers?

JVR Industries also carries the TM series tumblers distributed by Promarks. JVR Industries has been partners with Promarks for about 20 years and can ensure the unit is constructed carefully to offer the utmost quality for our customers.

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“Chamber vacuum sealing removes 99.8% of air to ensure that no chance for freezer burn is possible!”

Preventing freezer burn is something we all want to achieve in our households.  Most everyone has experienced the unpleasantness of grabbing a package of pepperoni out of your freezer, anticipating a nice homemade pepperoni pizza. To your dismay, the whole bag of meat that has been freezing for longer than you had anticipated has turned a strange brown color and you know from experience it does not taste good! This is a frustrating place to be and we would like to address this first-hand.

Today, we are here to help you with the question of how you can stop this situation from happening to you if you are looking to freeze meat or any other products. Based on experience, we have found that if you invest in the right materials, damage due to freezing your product will become the least of your worries. We will walk you through a discussion of how freezer damage occurs and how JVR Industries provides the soundest way to affirm that you can freeze any of your products without forming freezer burn for an unbeatable range of time!

What Is Freezer Burn?

Freezer damage usually occurs around a couple of months into freezing a product and can be spotted by the appearance of discoloration, pink striations, or ice crystals forming on the body surface of a freezing product. If you happen to not take a close enough look, you will assuredly notice the bland taste once you bite into the gritty or toughened texture of the product that had been freezing.

Freezing a product for too long without proper precautions can cause frozen spoilage. This will take effect prominently on the color, taste, texture, and aroma of the food you freeze.

Now, it is often the myth that freezer-damaged food is unhealthy to eat. This is not necessarily the case and it does not contain bacteria. With this in mind, you might be able to feed freezer-burnt meat to your animals, but to the human species, we can certainly agree that consuming this is not preferred.

How Does Freezer Burn Form?

Food damage due to freezing occurs as a result of a process called desiccation meaning the removal of moisture. The atmosphere within a freezer is dry due to the moisture freezing. If the freezing product is exposed to this dry atmosphere, the water particles within the product want to escape to compensate for that lack of moisture. The escaping water particles end up freezing on the surface of the product to create ice crystals upon contact with the freezing temperatures and a discolored appearance as the moisture is pulled out and freezes. Generally, the slower the product freezes, the larger the water particles grow. Consequently, the bigger the size of the water particles escaping, the more cell membranes within the product break causing alterations in smell, look, and taste.

How to Prevent Freezer Burn

Multiple protocols exist to avoid freezer damage. We have seen that some of the most common include ensuring the temperature in the freezer is even colder than freezing temperature to minimize the amount of time it takes for the product to freeze, limiting the number of times the freezer is open which decreases the temperature causing the freezing product to thaw then have to freeze over again, and packaging food to freeze in a plastic zipper bag or storage container.

Although these protocols may be effective for a time, how would you directly address the reason freezer damaged food occurs? The answer is simple! We have found that chamber vacuum sealing is the most effective and efficient way to ensure your product does not come into contact with the dryness in the freezer, and therefore, eliminates the need for the moisture to escape the product. Chamber vacuum sealing removes 99.8% of air to ensure that no chance for freezer burn is possible! As a result, the product will maintain its moisture and not go to waste.

Why Chamber Vacuum Sealing Is Most Effective To Freeze Your Products

Chamber vacuum sealing your product before freezing takes out up to 99.8% of the air out of the pouch ensuring the product has the least possible contact with the dry atmosphere in the freezer. While the vacuum sealer pulls close to all the air out, it also creates an airtight seal eliminating the possibility of any entering or leaving the pouch. With minimal contact and no possibility of it leaving or entering, the product is allowed to hold its moisture and maintain optimal quality!

Plastic zipper bags and storage containers may store your product for a shorter range of time. Still, the amount of space that is left within the packaging is outstanding compared to what is accomplished by a chamber vacuum sealer. This substantial difference causes a much greater risk of freezer damage using alternative options for freezing products.

Vacuum Pouch Vs Standard Plastic Bags

Standard plastic zipper bags are not capable of being used for vacuum sealing in addition to being permeable due to the materials used to manufacture them. The likelihood of air seeping into the bag and, further, causing freezer damage is possible. Vacuum sealing using a pouch guarantees an airtight seal and eliminates that chance allowing you to freeze your product knowing the chance of freezer damage is at the minimum.

What Makes Our Chamber Vacuum Sealer The Ideal Choice?

JVR Industries stands out from our competitors as we have specialized in the vacuum sealing industry since 1972. That is over 50 years of experience!

Our company prides itself on carrying chamber vacuum machines that produce results to stand out from our competitors. The chamber vacuum machines we carry, such as the Vac100 and Vac110, pull around 99.8% of air from pouches before sealing!

Considering the amount being pulled during vacuum sealing, this allows for minimal contact with the dryness within the freezer. Accordingly, the product maintains its moisture in contrast to alternative packaging options!

We’ve Experienced & Experimented With Products In-House To Confirm!

Many of us own our own vacuum sealers and have seen the difference firsthand! Our years of service in the vacuum packaging industry have also provided lots of data and experience with freezer burn. Lastly, we recently tested our Vac100 in-house by freezing various products! Currently, we have salmon and soup that has been freezing for 2+ years. Both have no sign of freezer damage to date! They look as fresh as the day we sealed them.

How to Access Our Chamber Vacuum Sealer

If you are looking to order a chamber vacuum sealer to utilize these methods, we have just the product for you! JVR Industries carries top-notch chamber vacuum sealers, such as the Vac100 or Vac110, that we have continually ensured are more than fit to produce the results you need to efficiently and effectively seal your products for freezing!

To learn more or to order, click here to browse our selection of economy line chamber vacuum sealers.

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Today, we are announcing a giveaway for an $899 chamber vacuum sealer – The JVR Vac100!

JVR Vac100 Giveaway

No longer need to create a dedicated space in the basement, garage, or elsewhere for your future industrial food sealer. The low-profile design measures 8.3” with the lid closed. This being the case, the JVR Vac100 is one of the only chamber vacuum sealers to be able to fit under almost every cupboard on the kitchen counter! This provides a modern look to complement any kitchen while still providing ample room with a 4.3” deep chamber to seal large items such as whole chickens and roasts.

An Overview of the Functions Provided by the JVR Vac100

What Sets the JVR Vac100 Apart?

While you can find decent units from multiple companies, what sets us apart is our experience. JVR Industries has been in the vacuum packaging industry since 1972! We still service units sold 20+ years ago and we plan on doing the same for the JVR Vac100.

Additionally, JVR has been specializing in vacuum packaging for a long time, which equips us with unmatched customer service. You can expect a same-day diagnosis and non-automated telephone services. The knowledge our service department has acquired is paramount in allowing you to receive the service you require with assurance.

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“Our stainless steel vacuum sealer can seal multiple mason jars simultaneously with both effectiveness and efficiency to secure a superb airtight seal.”

Today we cover the topic: “How to Vacuum Seal Mason Jars | JVR Vac110”

Today we will discuss how to vacuum seal Mason jars using the JVR Vac110 Chamber Vacuum Sealer. In addition to providing endless possibilities such as vacuum sealing meat to avoid freezer burn, providing a delicious sous vide experience right from your own home, or sealing cut bags to store your dried fruit, the Vac110 Chamber Vacuum Sealer is also well equipped to vacuum seal your Mason jars!

Consistent adjustments have been made to the Vac110 Chamber Vacuum Sealer to ensure top notch quality and keep our product standing apart from vacuum sealers provided by our competitors. Our stainless steel vacuum sealer can seal multiple mason jars simultaneously with both effectiveness and efficiency to secure a superb airtight seal.

The following dives into explaining what can be vacuum sealed using this process as well as a detailed account of how you can carry out this process simply from your own countertop.

What Products can be Vacuum Sealed in the Mason Jar Using the Vac110 Chamber Vacuum Sealer?

While the vacuum sealing process using retort pouches offers a wide variety of options, the opportunity to seal Mason jars provides a new category to store more delicate foods for meal prep. These include dry, shelf-stable foods such as grains, dried fruits and baking products. This process is NOT meant to package liquids such as soup, sauces, canned fruits, or any items containing moisture even it is shelf-life safe.

Note: Keep in mind this process does not replace the standard sealing process using water baths.

Do We Carry Alternative Options to Seal Larger Size Jars?

If you require space to seal 16 oz – 64 oz Mason jars, then we carry just the product for you! The Vac100 Chamber Accessory (3-gallon) seals 1-2 Mason jars up to 64 oz (½ gallon) simultaneously in addition to performing functions such as expedited brining, marinating, and more!

Click here to learn more about the JVR Vac100.

How to Vacuum Seal these Products Using the Vac110 Chamber Vacuum Sealer?

Overview of Vac110 Chamber Vacuum Sealer Control Panel

Stop: Stops any cycle (vacuum sealer or cooling cycle) and exits out of these cycles simultaneously.

Settings: Cycles through vacuum time, seal time, and cool time.

Increase/Decrease: Adjusts any of the cycle times when inside of Settings.

How To Adjust Vacuum, Seal, and Cool Cycle Times?

To access all cycle times hit “SETTINGS” one time. You should see the LED near VACUUM on the control panel. Now, hit “INCREASE” or “DECREASE” to adjust the VACUUM cycle time.

To access the next cycle time, simply hit “SETTINGS” two more times to bypass the GAS cycle and enter the SEALING cycle. Gas is put on every control panel because of the gas option potential, but all of the units do not have a gas option installed. (We do not sell a gas flush option on the Vac110. Only models above the Vac110 have this option.) Now, hit “INCREASE” or “DECREASE” to adjust the VACUUM cycle time.

Select “SETTINGS” one more time to access the COOLING cycle time.

Prep the Mason Jars

The chamber inside the Vac110 is slightly uneven so some factors should be considered for effectiveness of the seal.

Step 1: Set the mouth lids evenly and firmly over the mouth of the selected quantity of Mason jars.

Step 2: Screw the band on ONE thread of each jar in order to keep the mouth lid in place. If the band is too tight, then the sealing process will be altered.

Step 3: Place jars upright in the center of the chamber.

How to Begin the Sealing Process Once You Have Programmed your unit and Prepped your Mason Jars

Easy! Close lid of the chamber and the process will begin automatically.

How Can You Check the Effectiveness of the Seal?

Following sealing, a dimple should form on the top of the mouth lid. This shows the process has created an airtight seal. You can further confirm a fully sealed mouth lid by attempting to lift lid or tip the can upside down.

What if the Vacuum Sealing Process Does Not Activate a Seal?

If no dimple forms, this suggests you have a failed seal. Feel free to then repeat the process after confirming the mouth lid is on evenly over the mouth of the jar. Please do bear in mind that mouth lids can distort after a vacuum sealing in a Vac110 chamber vacuum sealer. If you suspect distortion, we suggest getting a new lid.

There you have it – yet another use the Vac110 can provide to make life a little simpler and more efficient in just a couple easy steps!

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“Our all-around best chamber vacuum sealer can seal up to two half-gallon mason jars simultaneously!”

Today, we go over “How to Vacuum Seal Mason Jars in the Vac100 – chamber vacuum sealer.” 

Today we will discuss how to vacuum seal Mason jars using the JVR Vac100 Chamber Vacuum Sealer. In addition to providing endless possibilities such as vacuum sealing meat to avoid freezer burn, providing a delicious sous vide experience right from your own home, or sealing cut bags to store your dried fruit, the Vac100 Chamber Vacuum Sealer it is also well equipped to vacuum seal Mason jars!

Consistent adjustments have been made to the Vac100 Chamber Vacuum Sealer to ensure top notch quality and to keep our product standing apart from vacuum sealers provided by our competitors. Our all-around best chamber vacuum sealer can seal up to two half-gallon mason jars simultaneously!

The following dives into explaining what can be vacuum sealed using this process as well as a detailed account of how to carry out this process simply from your own countertop.

What Products can be Vacuum Sealed in the Mason Jar Using the Vac100 Chamber Vacuum Sealer?

While the vacuum sealing process using retort pouches offers a wide variety of options, the opportunity to seal Mason jars provides a new category to store more delicate foods for meal prep. These include dry, shelf-stable foods such as grains, dried fruits and baking products. This process is NOT meant to replace the common canning practice that seals non-shelf stable products such as salsas, liquids, and more.

Note: Keep in mind this process does not replace the standard sealing process using water baths.

Best Mason Jar Capability in the Market! How Many Mason Jars Can Be Sealed Simultaneously Internally & Externally?

Inside the chamber of the unit, you are able to fit 4 – 8 ounce (236ml) regular mouth Ball mason jars upright (as pictured). Sealing multiple mason jars at one time outpaces all external edge, suction vacuum sealers in the market today! Needing more space for those larger mason jars? No problem! Though this may not be a big vacuum sealer, there are other options like the external chamber or our JVR Vac110.

Do We Carry Alternative Options to Seal Larger Size Jars?

If you require space to seal 16 oz – 64 oz Mason jars, then we carry just the product for you! The Vac100 Chamber Accessory (3-gallon) seals 1-2 Mason jars up to 64 oz (½ gallon) simultaneously in addition to performing functions such as expedited brining, marinating, and more!

Fits the largest mason jars in the external chamber accessory even when compared to commercial vacuum sealers!

Inside the 3-gallon chamber accessory, you are able to fit 2 – 64 ounce (1/2 gallon) wide-mouth Ball mason jars upright. Additionally, you can fit up to 4 – 32 ounce (946 ml) regular mouth Ball mason jars upright in the external chamber accessory. Using the chamber accessory, our customers are able to vacuum seal the largest mason jar in any chamber vacuum sealer in this price range! Commercial capability is unlocked with this modern vacuum packaging unit. Click here to buy the chamber accessory today!

How to Vacuum Seal these Products Using the Vac100 Chamber Vacuum Sealer?

Overview of Vac100 Chamber Vacuum Sealer Control Panel

Power: NOTE: This button only turns the display on and off, it does not disconnect the power supply. Always unplug the machine when disconnecting power is necessary.

Stop: immediately stops the cycle and vents the lid or exits after making a settings adjustment.

Settings: for changing program number or making adjustments to the vacuum, seal, and cool times.

Increase: Used for making setting adjustments.

Decrease: used for making setting adjustments and perform SKIP function when the machine is cycling.

Pump: Turns on the vacuum pump. Used for evacuating air from accessories.

Create a Program (Preset)

Step 1: Check that the unit is plugged in.

Step 2: Check that the rocker switch on back of machine is switched to ON.

Step 3: Select Power on the main display.

Step 4: Select Settings. Select an option that is not already dedicated to a specific function (i.e. P3). The Vac100 is preset so that P0 and P1 are already dedicated (P0 for light vacuum sealing on chamber vacuum pouches; P1 for full vacuum sealing on chamber vacuum pouches).

Step 5: Select Settings. Set vacuum cycle time (use increase or decrease buttons). We recommend 50 sec in order to achieve 99% of air removed.

Step 6: Select Settings. Set sealing time to 0.0 sec.

Step 7: Select Settings. Set cooling cycle time to 0.0 sec.

Step 8: Select Setting. YOUR PRESET IS NOW SAVED AND READY!

Prep the Mason Jars

The recess of the chamber inside the Vac100 is slightly uneven so some factors should be considered for effectiveness of the seal depending on how many jars are being sealed simultaneously.

Step 1: Set a mouth lid evenly and firmly over the mouth of the selected quantity of Mason jars.

Step 2: Screw the band lid on by ONE thread of each jar in order to keep the mouth lid in place. CAUTION: If the band is too tight, then this could cause a failure and even an implosion in some cases. Please do not overtighten the lid.

Step 3: Place jar/jars upright in the center of the chamber.

How to Begin the Sealing Process once You Have Prepped the Program and Mason Jars

Easy! Close lid of the chamber and the process will begin automatically. The hinging side of the lid engages with the cycle start switch which automatically engages the vacuum cycle.

How Can You Check the Effectiveness of the Seal?

Following sealing, a dimple should form on the top of the mouth lid. This shows the process has created an airtight seal. You can further confirm a fully sealed mouth lid by attempting to lift lid or tip the can upside down.

What if the Vacuum Sealing Process Does Not Activate a Seal?

If no dimple forms, then repeat the process after confirming the mouth lid is on evenly over the mouth of the jar. Please bear in mind that the mouth of the mason jar does need to be free of dust and debris, If the lid has been used before, the lid is most likely distorted from any previous vacuum cycle and this is why we suggest replacing them.

There you have it – yet another use the Vac100 Chamber Vacuum Sealer can provide to make life a little simpler and more efficient in just a couple easy steps!

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