“we have purposefully constructed our VacSeries chamber vacuum sealers to be self-serviceable … replace that heat strip on your own!”

When it comes to vacuum packaging foods, the sealing quality is essential in producing the desired results – safe storage and a long shelf life. Without superior seal quality, vacuum sealing is close to pointless as air could seep back into the bag. Additionally, if you seal liquids with your vac sealer machine, the liquid could seep out wasting food and causing a mess.

At some point, seal failure might occur in the middle of vacuum packaging. This is why we have purposefully constructed our VacSeries chamber vacuum sealers to be self-serviceable so your packaging experience can run as smoothly as possible! Read below to find out what to do if your Vac100 ceases sealing and how you can replace that heat strip on your own!

Signs the Seal Heat Strip Needs Replaced

Consider replacing the seal heat strip if either of these scenarios occur:

1. Failure to seal the vacuum seal bag or chamber vacuum pouch during the process of sealing food letting air back in.

2. A cracked wire will also cause sealing failure. The crack will generally be located at the end of the seal bar or where the set screws secure the heat strip at the base of the seal bar.

Time Required

You should expect to set aside about 10 minutes the first time you go through the replacement process. Remember, it will get easier every time! With practice, you should be able to cut down the time to about 3-5 minutes!

Difficulty Level

MODERATE: The replacement procedure is fast, yet also involves quite a few tools. Additionally, the actual heat strip could take a few tries to remove and replace.

CAUTION

*Make sure to review content before getting started to ensure you know what to expect and how to keep yourself safe!

SHARP! The seal heat strip is sharp around the edges. Therefore, we recommend wearing gloves throughout the replacement to avoid getting cut.

HOT! Ensure the seal bar assembly is cooled down if you were using it right before replacement.

Steps to Replace the Heat Strip on the Seal Bar

Prep Steps

1. Remove the bag clips using the #2 Phillips screwdriver.

2. Remove the seal bar tape simply by tearing it off.

NOTE: Keep this seal bar tape for a reference to where the bag clip screws are placed for the new seal bar tape.

3. Use the 17mm wrench to remove the two set screws from the base of the seal bar.

Remove the Seal Heat Strip

1. Use the needle nose pliers to tightly grasp the seal heat strip at one end of the seal bar.

2. Rotate the needle nose pliers away from the end of the seal bar. This should begin to look like a fruit roll-up around the end of the pliers.

3. Eventually, the heat strip will release from the seal bar end.

NOTE: The springs will likely launch from the end of the seal bar when the tension is released upon removal of the heat strip. To prevent losing the spring, aim the end of the seal bar toward a container or another enclosed area.

4. Repeat steps 1-3 with the other end of the heat strip.

Install the New Heat Strip

1. Insert one end of the new heat strip into the first slot past the set point region. You can either watch the heat strip pass by the set point region from the base of the seal bar or use a finger to set a stopping point.

2. Reinsert the first set screw until it is finger-tight to secure that end of the heat strip.

3. Reinert the first spring.

4. Wrap the heat strip around the bar. KEEP TENSION ON THE HEAT STRIP!

5. Insert the second spring at the opposing end of the seal bar.

6. While keeping tension on the heat strip, insert the free end into the other slot of the seal bar assembly.

7. Tighten both set screws into the set regions using the 17 mm wrench.

NOTE: If you find the heat strip is too long and is stopping before fully inserting, use tin snips/diagonal cutters to remove the excess amount. You can line up the heat strip with the set point region to set a visual marker for yourself.

Final Steps

1. Replace the seal bar tape. Watch this video for the steps.

2. Replace the pouch clips using the mini pick/flathead screwdriver.

Check out the Vac100 Maintenance Pack as it provides all of the basic replacement parts you will need for the first couple of years to keep your chamber sealer working at top quality with no interruptions! This will save you money and time. You will always be prepared with backups and you can receive everything in one package so shipping costs do not add up!

Questions?

If the seal continues to be non-existent after you replace the seal heat strip, feel free to call us anytime during our business hours or submit a technical support call request form. We will happily get back to you at our earliest convenience to help you diagnose the problem!

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“If efficiency and precision are among your top meat marination priorities, a vacuum tumbler is built for just that!”

Most meat produced today is processed. The goal is to allow meat manufacturers to sell their product at a higher price and satisfy customers by providing them with high quality products and easy food prep. But what if we tell you that a simple solution exists to produce commercial standard meat efficiently. A vacuum tumbler machine provides a gateway for you to produce top-quality meat, increasing your returns and saving time through the ability to produce in bulk faster than the traditional immersion marination!

Continuous vs Intermittent Vacuum Systems

Every vacuum tumbler machine features internal or external vacuum systems. An internal vacuum is applied throughout the tumbling process by way of a snorkel while in an external system, the vacuum is applied then the source is disconnected before the tumbling cycle begins. Internally applied vacuums are categorized as either continuous or intermittent. A continuous vacuum sustains the same vacuum draw through the entire tumbling process. Intermittent vacuums offer rest times where the vacuum is released and the drum tumbling ceases for a few moments allowing the contents to shrink and then expand again as the vacuum and tumbling are reapplied. This creates a sponge-like effect to soak in the marinade.

Benefits of Vacuum Tumblers

1. Simple operation

2. Tumblers are efficient which increases product yield

3.  Maximum marinade uptake which, in turn, reduces supply cost

4. Provides optimal flavor and tenderness which meets commercial-grade quality

5. Ideal for variable settings – restaurants, butcheries, meat manufacturers, etc.

How Vacuum Tumblers Produce Quality Meat

Protein Extraction: Vacuum tumblers utilize mechanical energy to initiate protein extraction for efficient tenderizing. Mechanical energy is kinetic energy plus potential energy. Kinetic energy is created as the meat tumbles over itself and hits the machine walls while potential energy is created as the baffles lift the meat producing the potential for the meat to fall. Together, they create mechanical energy that disrupts the protein bonds causing protein extraction. This disruption tenderizes the meat and releases an exudate solution which acts as a binding substance when heated which prevents loss of moisture while cooking.

Increased pH: For maximum tenderness and quality, a meat cut is expected to be in the healthy pH range of around 5.5-6.2, depending on the meat type. Marinating using salt solutions increases the pH level of the meat. Osmotic pressure increases meaning more water is absorbed, swelling the protein fiber lattice which increases the overall pH creating high-quality meat. These benefits are further amplified through vacuum tumbling as the vacuum draw and the tumbling allows maximum uptake of the solution.

Increased Marinade Pickup: While the machine drum rotates, the protein fibers break down allowing them to pickup more solution. Studies find that, depending on the process, a vacuum tumbling machine pickup is anywhere from 8-24% more marinade than immersion marinating!

Factors Affecting the Product Quality

It is important to understand that no universal marination recipe meets all factors that produce quality marinating results including flavor, tenderness, and product yield. However, studies have found patterns to take into account when setting the tumbling machine perimeters.

Vacuum Type and Draw

Firstly, consider that an intermittent vacuum system will need longer tumble times to compensate for the rest times compared with continuous vacuum systems. Secondly, the optimal vacuum pressure is generally 15-20 inches Hg. For longer marinating times and softer meats such as chicken and fish, consider a vacuum draw within the lower range as you do not want too much protein disruption and ruin the product.

Temperature Control

Binding strength partially depends on the temperature of the content. The optimal protein extraction is produced at temperatures between 35-40°F. Some may achieve this by using refrigerated tumblers while others may cool the meat to around 25°F before tumbling as the temperature will rise during the tumbling process due to the transformation of mechanical energy to heat energy.

Vacuum Tumbler Drum Capacity

As explained, vacuum tumblers utilize mechanical energy by creating kinetic energy through motion. Kinetic energy partially depends on mass. Therefore, the more meat content in your drum, the better protein extraction will occur. But pay attention as every drum has a maximum capacity!

Additional Equipment to Retain Pickup

Brine Injector: Use a brine injector in tandem with a vacuum tumbler to obtain maximum pickup and even distribution increasing the product weight! 

Chamber Vacuum Sealer: Vacuum package the product to retain the effects of marination by protecting the content from air, drying it out, and decreasing storage time. We can guarantee the VacSeries chamber vacuum sealers provide unmatched durability and up to 99.8% vacuum draw for the best results!

Questions?

We realize that many variables should be considered in the choice and operation of a vacuum tumbler. If you have further questions about vacuum tumblers, give us a call during our business hours or email anytime. We have every confidence in providing you with the information you need as we have specialized in vacuum packaging for over 52 years!

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“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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” Today, we will take you through a step-by-step process of replacing the exhaust filter as the vacuum pump has been constructed to make self-service possible.”

A very common question for us to receive is: “How do I replace the vacuum pump exhaust filter in my Vac310?”

Today, we will answer that question simply.

Have you noticed that your Vac310 chamber vacuum sealer is performing with diminishing quality, producing smoke or even an oil mist? These are a select few examples pointing to the possibility that your pump exhaust filter may need replacing. Today, we will take you through a step-by-step process of replacing the exhaust filter as the vacuum pump has been constructed to make self-service possible. As a result, you can avoid the extra cost of paying for a technician to fix something which can easily be done on your own!

Benefits of Oil-Lubricated Vacuum Pumps

All VacSeries sold by JVR Industries are designed to be constructed with an oil-lubricated filtering system installed. This device ensures materials such as dust and other impurities do not pass through and reach the vacuum pump components. The application of an oil filtration system ensures our vacuum pumps achieve high quality and durability.

These vacuum pumps not only offer an effective system but are also a source of sustainability. Similar to the full recovery water fluid system of gas-powered liquid ring vacuum pumps, the oil in our vacuum pumps is fully recycled to prolong the need for a refill. Some systems function in a way where the liquids leak out slowly over time so much more is being used. Our vacuum pumps avoid this by creating an oil mist which is caught before the the air is expelled from the unit. The droplets conjoin and are recycled back into the system. Therefore, these applications result in a system that offers a longer range of time between liquid refills.

Difference Between Filters for the Vac310 Models

If you own the older model of the Vac310, confirm the filter ordered is the GRAY pump with the part number 310-32. We also carry filters for a our older Vac310 vacuum pump that appear the same but are labeled as a WHITE filter with the part number 310-33.

How Often Should the Filter be Replaced?

We recommend you change the exhaust filter about once a year to maintain peak momentum for filtering quality. The range of time between replacements may vary depending on the amount of use.

A strong suggestion would be to order 1-2 new filters along with the initial purchase of your Vac310/Vac410 to allow for ease of momentum throughout your replacement process.

How to Replace the Exhaust Filter

Replacing the exhaust filter is rated moderate difficulty and is expected to take around 30 minutes.

Tools Needed

#2 Phillips

10mm & 13mm combination wrenches

Prepping the Unit

1) Step #1 – Unscrew all 6 screws from the panel on the back of the unit using the #2 Phillips (make sure to keep washers with the screws).

• Hold the panel when you get to the last screw to keep it from falling by pressing toward the unit

2) Step #2 – Remove panel

3) Step #3 – Add 2 in x 4 in boards under each back foot to tilt the unit. This creates space to access the vacuum pump feet below the frame of the unit.

• CAUTION: Be wary of tilting the unit too much. The weight of these vacuum pumps is not light due to the size and stainless steel material. Tilting a unit of this mass could be extremely dangerous if it were to fall! To avoid this, we suggest no more than two 2 in x 4 in boards to prop the unit to limit the chances created of the unit falling.

Removing the Pump

1) Step #1 – Use the 13mm combination wrench to loosen the nut securing the foot of the pump under the unit then unscrew it by hand.

2) Step #2 – Lift and rotate the pump to detach from the bottom.

Removing the Old Exhaust Filter

1) Step #1 – Separate the cap found on the vacuum pump by removing the four screws with #2 Phillips.

2) Step #2 – Withdraw the filter from inside the pump

3) Step #3 – Use the 10mm wrench to remove the cap from the filter

4) Step #4 – Make sure to remove all contents used to secure the cap including the washer

Replacing with the New Exhaust Filter

1) Step #1 – Unpackage new filter

2) Step #2 – Remove the rubber piece found on the thread

3) Step #3 – Add all contents on the new filter in the same order you found it on the old filter

• Washer
• Spring
• Washer
• Cap

4) Step #4 – Press all contents down simultaneously so everything is even

5) Step #5 – Screw the nut on to secure the cap and tighten it with a 10mm wrench

6) Step #6 – Confirm O-Ring is placed on the new filter (ships like this)

7) Step #7 – Insert the filter back into the pump

8) Step #8 – Reinsert 4 screws with the Phillips

Reassemble the Pump and Unit

1) Step #1 – Slide the feet of the pump back into holes on the bottom of the unit and secure it

2) Step #2 – Ensure bolts are secure with the 13mm combination wrench

3) Step #3 – Reinstall the back panel and use the Phillips to secure the screws

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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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“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?

Vacuum-sealing food is a great way to extend the shelf life of shelf-stable food to keep it fresh for meal prep!

Please note that vacuum sealing, in itself, does not replace the standard canning process. The difference is that standard canning involves a hot water bath meant to kill harmful bacteria making canned sauces, fruits, and vegetables safe to store in your pantry. On the other hand, vacuum sealing, alone, does not involve the hot water bath. Therefore, we recommend only vacuum-sealing shelf-stable foods to keep them from becoming stale, rancid, or tasteless.

Shelf Stable Dry Foods: Baking goods, grains, seeds, coffee beans, dry beans, cereal, chips, seasonings, nuts, cereal, snack sticks, etc.

Shelf Stable Liquid: Yes, you can package liquids in mason jars! Some shelf-stable liquids include oils or apple cider vinegar.

That being said, you could also consider storing vacuum-sealed mason jars in your fridge to use for purposes similar to canisters.

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?

Vacuum-sealing food is a great way to extend the shelf life of shelf-stable food to keep it fresh for meal prep!

Please note that vacuum sealing, in itself, does not replace the standard canning process. The difference is that standard canning involves a hot water bath meant to kill harmful bacteria making canned sauces, fruits, and vegetables safe to store in your pantry. Alternatively, vacuum sealing does not involve the hot water bath. Therefore, we recommend only vacuum-sealing shelf-stable foods to prevent them from becoming stale, rancid, or tasteless.

Shelf Stable Dry Foods: Baking goods, grains, seeds, coffee beans, dry beans, cereal, chips, seasonings, nuts, cereal, snack sticks, etc.

Shelf Stable Liquid: Yes, you can vacuum seal liquid in mason jars! Some shelf stable liquids include oils or apple cider vinegar.

That being said, you could also consider storing vacuum sealed mason jars in your fridge to use for purposes similar to canisters.

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 we carry just the product for you! The Vac110 Chamber Accessory (3-gallon) seals 1-2 64 oz (½ gallon) wide mouth Ball mason jars 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 the mason jar lids 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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A very common question for us to receive is: “How do I set up my retort bar assembly for my Vac110?”

Today, we will answer that question simply!

Your Vac110 Chamber Vacuum Sealer has the capability for many functions such as vacuum sealing chamber pouches and glass jars as it is automatically paired with the standard seal bar. However, with the addition of the retort bar assembly, those options are widely expanded. Imagine having the alternative to save space from using cans and jars for your poultry or pet food packaging and replacing them with airtight retort pouches that produce the same, if not better, results for storing your canned foods. In addition, instead of using a can opener to open the metal cans, you simply use the tear notch on the retort pouch and voila!

About Retort Canning

How does the retort pouch production differ from the chamber vacuum pouches that makes this retort pouch revolutionary? A retort canning pouch is a sterilizable flexible pouch constructed with a mix of various layers of thin metal foils and plastics. This retort pouch design allows it to withstand temperatures and pressures used during the food packaging process that can replace using the traditional industrial canning methods.

The process for retort food canning removes all air from within the pouch following sterilization by heating to a temperature of about 250° for around 50 minutes. The retort bar then seals off the pouch once the sterilization and full air removal has taken place and your sealed pouch is now ready to store safely away!

The following information covers common uses of the retort bar, steps to install your retort bar, approaches to identifying the differences between the standard seal bar and the retort bar, seal and cooling times recommended for your mylar or retort pouches, and finally, methods to ensure proper seal integrity.

COMMON USES OF THE RETORT BAR ASSEMBLY

NOTE: The retort bar is not meant to seal chamber vacuum pouches!

The retort bar assembly is an 11.0″ bar with a heat strip size of 3.5mm. These features provide additional options for your food packaging process because it is capable of high pressure and heat used to seal heavy mil flexible retort pouches including mylar and retort pouches.

Common uses for the retort seal bar among our customers include sealing:

Retort canning pouches (e.g. for various types of food packaging such as raw materials or shelf stable goods)

Mylar pouches

Coffee bags

HOW TO IDENTIFY THE DIFFERENCE BETWEEN THE STANDARD SEAL BAR AND RETORT BAR ASSEMBLY

Three easy processes are used to identify the differences between the standard seal bar and the retort bar.

1. Heat Strip Size

The heat strip is the black metal strip that runs along the whole bar. The Standard Seal Bar is a flat, 6 mm strip while the retort bar is a concave shape, 3.5 mm strip that provides the pressure

This difference can be identified by simply sliding your finger across each heat strip. If the heat strip is flat, then it is a standard seal bar. If you feel a hill or ridge along the heat strip, then it will be a retort bar.

2. Width of Bar

Look down the end of each bar. The retort bar appears narrower while the standard seal bar is wider (6 mm).

3. Label

The standard seal bar does NOT have a label. The retort bar always has a label located at the center of the bar labeled “RETORT”.

RECOMMENDED CYCLE TIMES

When considering using the retort bar in place of your standard seal bar for the retort packaging process, specific processing times are recommended depending on what retort pouches are used. We will review these specifics with the mylar pouches and retort canning pouches.

Note: Mylar retort pouches are not sold by JVR Industries, but are provided through Pleasant Grove Farms at topmylar.com. The seal integrity of a mylar retort bag has been tested in-house and has been found to be exceptional. 

Recommended Seal and Cooling Times for Mylar Retort Pouches:

Seal Time: 2.4 sec.

Cooling time: 5.0 sec.

Recommended Seal and Cooling Times for a Retort Pouch:

Seal time: 2.8 sec.

Cooling time: 6.0 sec

How to Ensure Seal Integrity Following the Sealing Process

Four methods should be practiced during the sealing process to ensure exceptional seal integrity that will provide you with safe packaging for storage.

1. MOUTH FOLD – Fold over the pouch mouth leaving about 2-4 inches of clearance to avoid residue in the seal area from moist products.

2. PREVENT WRINKLES – Lay pouch flat across the retort bar assembly, checking that the mouth is inserted entirely in the bag clips. If sealing a low profile product, then place filler plates below to fill the void.

3. INSPECT WELD – Check that the entire mouth of the package shows a perfectly continuous crosshatch pattern. Small blemishes should not be a concern, though you can check the strength of the potentially compromised area using the resistance test.

4. RESISTANCE TEST – Tug at the mouth of the pouch to check for complete adhesion following sealing. A solid weld/seal has taken place if you are unable to rip apart the seal.

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“…Vac110 is a powerhouse machine, while the Vac310s boast extreme production output.”

Today, we are going to cover a hot topic: “What chamber vacuum machine is better for my packaging needs? The JVR Vac110 or Vac310?”

Today in the Vac110 and Vac310 comparison, we will cover every little specification and subtle difference between the two vacuum packaging units to ensure you are selecting the right unit for your scenario. To determine the best vacuum sealer that fits your needs, review some important differences and similarities between these units below.

Power vs Production: Vac110 and Vac310 Comparison

Unlike most vacuum sealers, the JVR Vac110 and Vac310s stand apart from the competition. They may be tabletop units, but they certainly deliver speed, durability, and efficiency. The Vac110 is a powerhouse machine, while the Vac310s boast extreme production output. While both chamber vacuum sealers are capable of vacuum sealing a variety of food items, they deliver different benefits to users.

Vac110

The Vac110 is considered a powerhouse chamber vacuum machine because the vacuum pump has a flow rate of eight cubic meters per hour. A third of horsepower makes this unit quick and powerful. To put these figures into perspective, it takes just under 30 seconds for 99% of the air in the chamber to be evacuated. If efficiency and speed are most important to you, this unit will certainly deliver and make vacuum-sealing bags a breeze. This vacuum sealer is perfect for home use while still promoting high-frequency packaging.

Vac310

The Vac310 (1 Bar) and Vac 310 (2 Bar) vacuum sealers have a vacuum pump flow rate of 20 cubic meters per hour, in addition to 1.25  horsepower. These extremely powerful units can evacuate 99% of the air in the chamber in under 20 seconds. If high product output is essential to you, the Vac310s will most definitely deliver.

Transportability: Vac110 and Vac310 Comparison

The Vac110 weighs 77 pounds, and the Vac310 (1 Bar) and Vac310 (2 Bar) each weigh 145 pounds. All three chamber vacuum sealers cannot be easily moved or transported at such a heavy weight. However, the great news is, we sell a stainless-steel cart that can hold the Vac110 making transportability a breeze. The bottom shelf of the cart can be used to store replacement parts and is a great place for vacuum bag storage. However, the Vac310s would certainly require more than one person to move or transport.

Unit Specifications: Vac110 and Vac310 Comparison

Retort Capability: Vac110 and Vac310 Comparison

Retort capable refers to the ability of a seal bar assembly to seal up to 7mil mylar bags or retort pouches.

Self-Serviceability

The Vac110 has a hinging body mechanism so you can easily access the internal components of the machine. The Vac310s have a removable back panel to access important machine components. Therefore, both machines are self-serviceable. But the Vac110 has easier access.  

Similarities

All three units have durable stainless-steel bodies and reinforced stainless-steel chambers. The body construction on both units also makes them easy to clean. The Vac110 and Vac310s run on 110-volt power. Looking for a chamber vacuum sealer that provides a tight seal, and eliminates freezer burn? Any one of these chamber vacuum sealers will exceed your expectations.

Chamber Vacuum Sealing Bags

Looking to buy vacuum seal bags? Our variety of VacPouch bags are compatible with both the JVR Vac110 and Vac310 vacuum sealers! Click here to learn more about what types of VacSupplies we carry.

Increase the Life Span of Food and Product

Chamber vacuum pouches that are durable and strong are now available to be used at home. These industrial strength bags will help keep your vacuum-sealed food fresh longer than traditional packaging, making it an extremely cost-effective alternative to embossed vacuum sealer style bags. Prevent freezer burn and achieve an airtight seal with our chamber vacuum pouches. Great to use for meal planning, and storing your deer meat, fish, or soups. Simply place your product into a vacuum sealer bag to prevent food waste.

Tons of Applications

Sealing any solid or liquid product with a vacuum sealer machine, these bags were created to freeze and refrigerate! Preserve food and increase shelf life to decrease food waste. Additionally, these pouches can withstand being boiled for up to 20 minutes, allowing you to place them directly in boiling water. The heat resistance of the bag makes it great for sous vide cooking as well as for storage applications.

Find Your Ideal Unit

More than just a good vacuum sealer, the Vac110, Vac310 (1 Bar), and Vac310 (2 Bar) are powerful, long-lasting, and efficient vacuum sealers that will exceed your expectations.

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