“Preserve wines for up to one month to enjoy a fresh taste weeks later!”

Today, we explain how to use the wine stopper accessory to extend the shelf life of opened bottles of wine. Preserve wines for up to one month to enjoy a fresh taste weeks later!

The wine stopper and accessory hose, both products needed for this wine sealing process, come free with the purchase of a JVR Vac100 Chamber Vacuum Sealer!

NOTE: The wine stopper accessory cannot be used to seal sparkling wines.

Benefits of the Wine Stopper

The wine stopper accessory (100-04) can be used to plug and vacuum seal opened wine. This accessory can preserve wines and keep wine fresh for up to one month. If you have open wine from a party or small gathering, use the wine stopper to elongate the wine’s lifespan!

Program the Vac100

Program a preset on your Vac100 specifically for sealing any half bottles or opened wine. This way, each time you go to seal the remaining wine in a bottle, the process is quick and easy.

After the unit is powered on, hit the settings button to access all programs. Select the program number that you want to save for wine sealing. Use the increase and decrease buttons to scan through your program list. Once you have selected a program, hit the settings button to adjust vacuum time (about 50 seconds in this case). Vacuum time can always be adjusted later. Next, hit the settings button again to adjust the sealing time to 0 seconds. Then, hit the settings button one last time to adjust the cooling time to 0 seconds. Remember to use the increase and decrease buttons to adjust times. When finished, hit the settings or stop button to exit and save out of the program set.

Sealing the Wine

Attach the wine stopper accessory over the top of an open bottle of wine. Next, grab the accessory hose. Now that your program is set and on the display, hit the pump button on the control overlay. Then, slide one end of the accessory hose over the vacuum port that’s inside the chamber of the Vac100. Place the other end of the hose over the head of the wine stopper.

Once you see the wine start to rapid boil, hit the decrease button to stop the vacuum cycle. The rapid boil indicates that your product has reached the maximum potential of vacuum draw on that specific bottle of wine. Pop the accessory hose off the head of the wine stopper and remove the other end of the accessory port. Your wine is now sealed!

This process significantly improves the preservation of leftover white and red wine. Are you looking for extra stoppers? Shop wine stoppers here.

The JVR Vac100 Chamber Sealer

Do you need a Vac100 chamber vacuum sealer? Learn more about the Vac100 and its features here. Not only can the Vac100 preserve wine, but it’s also capable of vacuum sealing liquids, retort bags, and mason jars. It’s also the perfect solution for sous vide cooking. Not all chamber vacuum sealers are built the same. The JVR Vac100 stands apart from its competition.

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“Our JVR Vac100 Chamber Vacuum Sealer is now featured in the Outdoor News“

We are excited to announce that our JVR Vac100 Chamber Vacuum Sealer is now featured in the Outdoor News website and magazine! 

What is the Outdoor News? 

Outdoor News is a trusted avenue for sportsman to read about the latest, most pressing new regarding anything hunting, fishing, or conservation. Since 1967, Outdoor News has ensured sportsman can stay up to date on current happenings related to what they love. Specifically, they cover the Great Lakes region including 7 states with maybe more in the near future. 

The realm of information provided includes, but is not limited to, current sportsman events, videos, gear reviews, hot hunting or fishing location recommendations in the region, and even recipes and the means to create tasty meals with your game (like the JVR Vac100)! Not only do they provide general news to view on the website, podcasts are also available so you can listen from any device at your convenience even when on the go! 

About the JVR Vac100 – The Best All-Around Chamber Vacuum Sealer!

Bring your food packaging and storage game to the next level with the JVR Vac100! The Vac100 is known as the most convenient of our JVR VacSeries chamber vacuum sealer models for kitchen use with the W, D, H dimensions of 16.2” x 19.3” x 8.3” (Lid open (H):23”) respectively to fit adequately on any counter. While it is the smallest of our VacSeries models, the Vac100 is equipped with an oil pump allowing for the ability to pull up to 99.8% of air from pouches. As a result, you can expect incomparable storage times, prevent freezer burn, expand your cooking options, and more! To learn more about our JVR Vac100, click here!

Where to View the Outdoor News 

Read what Outdoor News has to say about the JVR Vac100 and apply the discount code before it is too late! This coupon code cannot be combined with additional discount codes we have available. 

View the website here or subscribe to receive a print copy!

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“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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“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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“Three methods are used to cook in your chamber vacuum pouches: boiling, microwaving, and sous vide…”

Today, we are going to share some cooking methods that can be implemented when using chamber vacuum pouches. Three methods are used to cook in your chamber vacuum pouches: boiling, microwaving, and sous vide cooking. These methods provide a simple and efficient way to cook at home or to provide your customers using the chamber vacuum pouches.

You may have been informed that each method is safe to utilize as long as you follow specific protocols. Yet, a difference exists between saying you can microwave food in chamber vacuum pouches and saying it is safe to microwave food in chamber vacuum pouches.

Today, we will dive into the three methods of cooking and why JVR Industries cautions away from believing that each method of cooking is entirely safe.

What Does This Mean For Cooking?

Our vacuum pouches include materials such as polyethylene and nylon that allow them to withstand higher temperatures before they change state or even soften. Although this is the case, carefully manufactured packaging products from any company do not guarantee complete safety from plastics entering your food during microwaving. We are highly aware of the precautions taken in manufacturing to ensure your safety. However, we find not one company maintains certainty of safety even if the chances are minimal.

The 3 Methods Of Cooking

The methods of cooking in a vacuum chamber pouch such as our VacPouch are boiling, microwaving, and sous vide.

Boiling

Boiling is a well-known method of cooking that involves placing vacuum-sealed food in boiling water (100°C or 212°F). This method is simple and efficient due to the high temperature of the water. The materials within the pouches are made to withstand the boiling temperatures for about 20 minutes before the possibility of plastics contaminating the food.

Microwaving: Can it be Done?

Many customers ask about the safety of microwaving food in a vacuum pouch. Some companies suggest poking a hole or cutting a corner before microwaving the product to avoid steam build-up or the possibility of the pouch bursting.

Our VacSeries line of chamber vacuum sealers is the companion for the sous vide process. Click here to learn more!

Sous Vide Cooking

Sous vide is a prestigious French method of cooking gaining popularity in professional kitchens as well as home cooking and you will see why!

Benefits Of Sous Vide Cooking

First, our chamber vacuum pouches contain mechanical properties to withstand high temperatures. Although this is the case, sous vide provides an alternative cooking method that limits the temperatures needed to typically 180° and below. Therefore, you can ensure safety from contamination when enjoying your meal.

Preserve the desired flavor, moisture, and nutrients exceptionally. Douse the meat in seasonings or sauces and the flavor will be preserved to create a delightful surprise of the perfect steak you’ve always imagined.

Sous vide cooking also allows even cooking. Vacuum sealing ensures the hot water is in direct contact with every millimeter of surface area to provide precise and controlled cooking for consistent results.

Meal planning made easy! Since a majority of the sous vide process involves slow cooking in water over time, minimal time needs to be set aside for hands-on prep of the perfect steak.

If that isn’t enough, the best part is this process can be accomplished right from your countertop if the right supplies are provided. No need to pay extra to get the perfect steak at a restaurant when you can acquire equivalent results in your kitchen at a low cost!

Tools Needed To Seal Chamber Vacuum Pouches

To utilize these methods, you will need a chamber vacuum sealer to vacuum seal bags that package the desired products. JVR Industries carries top-notch chamber vacuum sealers such as the Vac100 or Vac110 that are more than fit to produce the results you need to efficiently and effectively seal your products.

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

Some companies may suggest alternative external vacuum sealers with an edge and suction, but these cannot seal smooth textured chamber pouches. Plus, a chamber vacuum sealer provides the option to package liquids which is not provided by an external vacuum sealer.

To learn more, 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 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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“The Vac100 is a convenience-featured vacuum sealer, while the Vac110 is the powerhouse of the two.”

A very common question for us to receive is: “Which chamber vacuum sealer is best for my packaging needs? The JVR Vac100 or Vac110?”

Today, we will answer that question!

To determine the best vacuum sealer that fits your needs, look at some important similarities and differences between these units.

Convenience vs Power

The Vac100 is a convenience-featured vacuum sealer, while the Vac110 is the powerhouse of the two. While both chamber vacuum sealers are capable of vacuum sealing a variety of food items, they deliver different benefits to users.

Vac100 Convenience Features

Unlike most vacuum sealers, there are ten available programs to set on the Vac100 chamber sealer, in addition to a preset cleanup program.

Cleanup Program

If you seal liquids, products with high moisture content, or operate the machine in a high-humidity environment, water can enter through the vacuum port and mix with the oil in the vacuum pump. At this point, running the cleanup program helps bring the pump to a high temperature, thus expelling moisture out of the pump. 

Programs

The remaining programs can be set to specific vacuum, seal, and cool times. That means you can have presets for each different product you’re sealing. P0 can be set to seal tomahawks in 5 mil VacPouch, and P1 can be set to seal soups in your 3 mil chamber vacuum pouches. These programs help you get product vacuum sealed at a much more efficient pace.

Skip Function

The skip button on the control panel serves a few important purposes. For instance, if you’re vacuum sealing soups, and during the vacuum time you notice the product begins boiling in the chamber pouches, simply press the skip function to move to sealing time. This can help prevent boilovers and messes in the chamber of the unit.

Additionally, the skip function is essential when trying to hone in on the vacuum time of different products. For example, if you’re unsure what to set the vacuum time at for a product, simply set the vacuum time as high as you want and run a cycle. When you see that all the air has evacuated, take note of the time it took to reach that point, then hit the skip button to move on to the seal and cool cycles. Now you know how to set the vacuum time for the next cycle, making the sealing process even more efficient.

Transportability

The Vac100 weighs 52 pounds, while the Vac110 weighs 77 pounds. With that being said, the Vac100 does have transport handles on the sides, making it easy to move the machine. We do sell a stainless-steel cart that can hold either the Vac100 or Vac110, making transportability even easier. The bottom shelf of the cart can be used to store replacement parts and is a great place for vacuum bag storage. Click here to learn more.  

Unit Specifications

User Interface: Control Panel

Lid Materials

Lid Chamber Gasket Location

More Similarities

The Vac100 and Vac110 both are easy to self-service with hinging body mechanisms. This feature allows for ease of access and replacement of each individual component. Backed with unmatched customer service and free technical support of 50+ years experience. Making both these units very unique in their time.

Both chamber vacuum sealers are retort capable and have a stainless-steel body that’s extremely durable. The body construction on both units also makes them easy to clean. Looking for a chamber vacuum sealer that provides a tight seal, and eliminates both food waste and freezer burn? Either one of these chamber vacuum sealers will exceed your expectations.

Commercial Equipment

Looking for commercial chamber vacuum sealers? JVR Industries sells a variety of commercial packaging equipment. Check out the JVR Vac310, Vac410, and Vac610 in our very own line of units, the JVR VacSeries!

We also sell a variety of vacuum packaging equipment and processing equipment. Learn more here.

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“How do I replace the lid chamber gasket on my Vac100?”

A simple, yet tedious task to stop those pesky vacuum leaks around the chamber on your vacuum sealer. In this article, we review easy, yet effective ways to install your lid chamber gasket without unnecessary frustration.

When to Replace the Lid Chamber Gasket

The lid gasket slowly degrades over time due to the draw of the vacuum and continuous time under pressure. You may visually notice shredding and deformation of the gasket causing small vacuum leaks. Shredding does not mean you have a leak. It merely means you could potentially have a leak. Eventually, you’ll notice your pouches do not have all the air removed even though your operations/programs have not changed. This is a good sign that your unit has a leak and could potentially mean it’s time to install a new gasket.

However, keep in mind that this is only one variable that could be leading to a vacuum leak. Seal bar lift pistons could be leaking as well as any hose underneath the chamber. So, if you know that the leak is most likely happening by way of the gasket, then let’s move on to the next part! (If you do not know how to isolate the leak’s origin, please do not hesitate to call our offices for further guidance.)

Installation

First, find a center point in the back edge of the channel. Take one end of the gasket and lay the flat bottom on the channel. Only compress about one inch of the gasket snugly into the channel.  

Installing the Corners

Next, compress each corner of the gasket into the channel starting with the corner closest to where you inserted the first end. It’s important to pay attention to small details during this process. Ensure that the gasket is not overstretched. Doing so may cause it to lay too thin in the channel, therefore not fully engaging against the lid during a cycle.  

Pull the gasket just taut enough to reach the first corner and then compress it into the corner channel. Then, bring the gasket down to the second corner nice and taut, but not overstretching. Push the base into the channel at that corner.

Continue the same process of bringing the gasket to the third and fourth corners and compressing the gasket only at the corners. Please note, at this point, the long edges of the gasket should not be compressed into the channel, only the corners. 

Trimming the Gasket

Once the last corner is compressed, you’ll notice that your lid chamber gasket is a little too long. Take scissors to cut the excess, but give yourself an extra 1/32 or 1/64 of an inch beyond what you think you will need. After the gasket has been cut to size, take the end, pull it nice and taut, and compress one inch from the end into the chamber. Make sure the two ends of the gasket are pressed together creating a tight seal.  

Now, you need to create four more compression points on each side of the gasket between the previously created compressions. (SEE BLACK ARROWS IN THE IMAGE)

Lastly, slowly work across the entirety of the lid chamber gasket and compress the remaining gasket into the channel. Run your thumb along each edge and ensure you’ve gotten rid of all the hills and valleys.

Inspection

Before running a cycle to review and inspect the seal, go around the perimeter of the gasket to search for wavering sections. Next, power on your Vac100 and simply close your lid. Once the lid compresses against the chamber gasket, visually inspect the gasket. Look for inconsistencies such as wavers, dips, and twists. The gasket should lay parallel to the channel’s path. After the cycle is completed and reviews are made, go ahead and make your adjustments. 

To make adjustments in problem areas, roll that section of the gasket in the channel so that it’s even and consistent with the rest.  

After adjustments are made, close the lid again and inspect the gasket. A sign that your gasket is installed correctly is when the entirety of the gasket is even and parallel in the channel. Once you see a perfectly tight seal, you’re all set. 

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5 steps to vacuum seal liquids in chamber vacuum sealers

Today we discuss the basic principles or steps of how to vacuum seal liquids in a chamber vacuum sealer! Here are 5 steps to vacuum seal liquids in a chamber vacuum sealer: Pre-chill product, clean the mouth of the pouch, gravity-feed product in the pouch, increase headspace in the bag, and use a SKIP function, if present on the unit. These 5 steps help promote seal integrity, maximize vacuum draw, demote the opportunity for freezer burn, and prevent liquids from boiling over!

How does rapid boil affect vacuum draw? Can’t I continue the vacuum process after the boiling starts?

Once a rapid boil takes place, you have officially hit the maximum vacuum draw potential for that specific pouch. You could pull for an additional 10 minutes after the rapid boil commences and all you will achieve is a mess, a bad seal, and no more vacuum draw than when the boil began.

If you were to toss a hot liquid in a chamber pouch to vacuum seal it, you would notice the liquid boiling much quicker than a chilled one! Maximize your shelf life by pre-chilling your liquids ahead of time!

How do you vacuum seal juicy foods?

Vacuum sealing meat is a concern that many of our customers have because of the rapid boiling that takes place in the juices. The smaller the quantity of liquid, the more minimized the impact of vaporization from the boil. Some meats have a higher moisture content. We suggest not pouring all the liquids in with the meat to minimize the impact of vaporization. The less liquid you have, the less of a concern of the impact on vacuum draw. Also after sealing many high moisture content products, we suggest making certain you get your oil pump nice and hot to expel any unwanted moisture from the pump.

What type of vacuum sealer is most appropriate for the job of vacuum sealing liquid rich foods?

Selecting the proper sealer whether it be a low-level vacuum sealer or industrial-grade chamber vacuum sealer is everything when sealing liquid rich foods properly. Let’s discuss the factors that can majorly impact your final seal when dealing with wayward liquid.

Dry piston vacuum pump vs oil pumps: One of the biggest factors behind longevity

Most typical low-end external models such as edge or suction vacuum sealers host what is called a dry piston pump. An external vacuum sealer might not be the best selection for liquid food. What about a chamber vacuum sealer? Some lower-end chamber sealers will even have this type of pump at the heart of the unit. So if you are considering entire liquid food items, you may want to read on!

Dry piston pumps are more than fine if you are sealing only dry food only. Once a dry pump, alternatively known as a “maintenance-free pump,” starts vacuuming any type of moisture-content products, the pump will slowly internally corrode eventually leading to an unusable pump. The downfall of a “maintenance-free” pump in this situation is that it lives up to its name: maintenance-free.

Oil-lubricated rotary vane vacuum pumps on the other hand are able to expel moisture content preventing internal corrosion with proper care. Oil pumps, once they are hot, will separate the water and oil. The liquid in the pump will then vaporize and exit out of the exhaust, but continue to circulate the oil. Selecting the proper vacuum sealer with the best vacuum pump means a better life span, higher vacuum draw faster, and more! Learn more here on the differences between dry pumps and oil pumps.

The JVR Vac100 chamber vacuum sealer is one of the best industrial-grade vacuum sealers for vacuum sealing liquids, general vacuum sealing, sealing retort pouches, mylar bags, sesal the largest and highest quantity of mason jar simultaneously, and so much more! Seal and freeze liquids without any opportunity for freezer burn! Vacuum seal food, use your external vacuum accessories from Foodsaver with our unit and so much more.

Learn more about what makes the JVR Vac100 one of the best chamber vacuum sealers in the market today! Click to read more.

Any further questions?

Please feel free to call JVR Industries to discuss the subject further. We have specialized in vacuum packaging for over 50 years! Vacuum sealing food, vacuum sealing meat, vacuum bags, external vacuum sealers, how to create a seal, fragile foods under vacuum, and other topics are something we would gladly discuss!

JVR Industries is available Monday-Friday, 8:30 am – 5 pm EST for any further questions or technical support. You can reach us at (716)206-2500.

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