Many of you have read by now my experience with VacuCraft canisters.
I did want to share another little “thing” I do to try and keep my spices, herbs & other foods as fresh as I can whether it’s for dry pantry storage or in my refrigerator since I just finished jarring up about 7 jars.
- I determine which size of jar I’ll be needing to hold the food.
- I grab one of my “used” canning lids (I do NOT throw them away!) and a ring.
- Using my canning funnel, I put the herb, the spice, or the food, into the jar.
- I use a small “awl” and puncture a tiny hole in the lid.
- I cut a small piece of black electrical tape (about ¾ inch long) and place it over the hole.
- I then use my manual hand pump (either one of those that came with my VacuCraft or one of those that I’ve purchased with the Ziplock system).
- Place it over the taped up hole and vacuum until it’s very hard to pull your pump up. At this time, your lid should be sealed.
- Put the ring on it, and put it where you want to store it.
I use this same method when I’ve opened olive jars, pickle jars, and various other jars… just puncture a hole in the lid, tape it, vacuum it and put it back in your refrigerator!
I hate throwing out foods!
For those who have them, Food Savers and the jar sealer attachment also do a fab job. I seal all my herbs and spices in half pint jars. Really extends their life.
Yes, we have the jar sealer attachment and the canister lids that both work with our food saver machine. But, sometimes I’m just plain lazy and don’t want to drag everything out just to re-seal a jar of olives, pickles or picante. They “get ahead of us” so much and I just despise having to pitch good food :-)