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FoodSaver Wide-Mouth Jar Sealer
|Price:||$9.75 & FREE Shipping on orders over $25. Details|
- Enter your model number to make sure this fits.
- For use with wide-mouth standard size mason-type jars and lids
- Re-vacuums jars easily. Plastic air tube not included
- Great for liquids, sauces, fragile foods and dry goods
- Air-tight and odor proof
- Dishwasher safe and BPA free
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FoodSaver Wide-Mouth Jar Sealer
Creates an Air-Tight Seal
Don't just close those Mason-type jars, make them air-tight with help from this wide-mouth jar sealer from the experts at the FoodSaver brand. The handy one-piece attachment fits on pint- and quart-size, wide-mouth, Ball and Kerr Mason jars to create an effective vacuum seal that locks out air, sealing freshness in. Re-seal those handy food-storage jars again and again, using a standard Mason jar lid and the FoodSaver jar sealer.
Easy to Use
The jar sealer works with any FoodSaver vacuum sealing system (machine not included). Simply connect one end of the jar sealer to the machine's accessory port and the white, round-shaped end to the top of a lidded Mason jar, so that it fits securely over the screwed-on lid. With the push of a button, the system quickly extracts all the air from inside the jar, pulling it out through the flexible tubing to form an air-tight seal.
Ideal for Liquid and Dry Storage Alike
Though not to be used as a replacement for traditional canning methods, the FoodSaver wide-mouth jar sealer works well for safely storing strawberry and blackberry jams, chocolate sauces, hot mustards, and other liquids and fragile foods. It's equally effective for storing dry foods like brown sugar, aromatic spices, dried fruit, and baking flour.
Keeps Food Fresh up to 5x Longer -- Save up to $2700 a Year
The FoodSaver jar sealer keeps food fresh up to five times longer when compared to other storage methods (like zipper bags, foil, plastic wrap and plastic containers). The FoodSaver system can also help you save up to $2700 a year by buying food in bulk, purchasing on-sale food items, and not having to worry about freezer burn or wasted food.
BPA-Free and Dishwasher-Safe Design
The jar sealer ensures convenient, reliable performance from one use to the next. Made with BPA-free plastic, the wide-mouth jar sealer is odor-proof, stain-resistant, and easy to clean by hand or in the dishwasher.
About the FoodSaver brand
The FoodSaver brand provides a range of vacuum sealing systems and an array of useful accessories like containers, jar sealers, and wine-bottle stoppers as well as pre-cut freezer bags and rolls of bag material for creating custom-size bags. An effective and convenient food-storage solution. The FoodSaver brand not only helps people save time, money, and food, but it also helps keep kitchens running smoothly and efficiently--perfect for busy families or for those who love to entertain.
FoodSaver Products vs. Ordinary Storage Methods
|FREEZER||Ordinary Storage||FoodSaver System|
|Beef, Game & Poultry||6 months||2-3 years|
|Fish||6 months||2 years|
|Soups & Stews||3-6 months||1-2 years|
|Coffee Beans||6-9 months||2-3 years|
|Vegetables||8 months||2-3 years|
|Bread||6-12 months||1-3 years|
|REFRIGERATOR||Ordinary Storage||FoodSaver System|
|Cheese||1-2 weeks||4-8 months|
|Lettuce||3-6 days||2 weeks|
|Berries||1-6 days||1-2 weeks|
|PANTRY||Ordinary Storage||FoodSaver System|
|Flour & Sugar||6 months||1-2 years|
|Rice & Pasta||6 months||1-2 years|
|Cookies||1-2 weeks||3-6 weeks|
For those who cook large quantities of food, FoodSaver vacuum packaging systems offer excellent protection against food spoilage and freezer burn. This jar sealer attachment fits on wide-mouth mason jars and is for use with any FoodSaver machine that has an accessory port. The top forms a tight seal on mason jars while the tubing removes air from the jar with the help of a FoodSaver machine. The jar sealer works equally as well in packaging liquid foods, such as jams or chocolate sauces, as it does for dry goods, such as brown sugar or spices. While vacuum packaging is not a substitute for traditional canning methods, it does keep food fresh three to five times longer than keeping it in a plastic food storage container in the refrigerator. Plastic air tube not included. --Cristina Vaamonde
Top Customer Reviews
Just so there's no misunderstanding, this product is removed after the jar is sealed, and the lid stays put - just screw on the jar ring and put away whatever is in the jar. At first it was a little unclear whether we had to get one of these attachments for each jar, but that's not the case.
Now we can use relatively inexpensive (and durable) ½ gallon canning jars (as well as the smaller sizes) for various food items, take out what we need for use, and immediately vacuum-seal the jar again with the remaining contents. A case of six 2 quart jars was just over $8.00, so for about $25 (plus the one-time cost of the jar sealer attachment of course) we have 9 gallons of storage capacity to use over and over, without concern for cracking like the FoodSaver plastic canisters apparently do too often. And replacing the sealing lids when they finally need replacing is a minimal expense. This also sure beats the cost of the plastic sealing bags that generally can only be used one or two times, when we can use these jars over and over instead of the bags. There is a place for the plastic bags, but we're finding so far that a whole lot that we initially started putting in the bags can just as easily (if not easier) go in the jars. Additionally, the jars keep powdered or liquid products from going into the vacuum sealer much more easily than the bags laying flat at the mouth of the sealer.
All around, these easy to use and very inexpensive for ongoing use, with almost nothing to replace or crack, and easy to store.
One tip: read the instructions carefully. DO NOT open the FoodSaver lid first when it's finished, or it will repressurize the jar. Follow the instructions and remove one end of the plastic tube first - there will be just a little puff of air as air re-enters the system, but it doesn't go into the jar and destroy the vacuum in the jar. HIGHLY RECOMMENDED!
Canning jars are designed to be heat sealed, and the sealing compound (upper red ring inside lid) softens at boiling point - SO, it is difficult to get a good seal without using heat (only vacuum) unless you know the secrets:
WHAT TO KNOW:
1. The vacuum jar sealer works by creating a vacuum between the jar sealer's inner softer plastic ring and the lowest outer glass bead/ring below the threads of the glass jar. That strong and airtight connection is not always easy to achieve.
SO: Moistening both the upper side of the outer glass ring on the jar, as well as the inner soft plastic (blue on mine) of the jar sealer will help to get a better seal, if needed.
2. Though this is an accessory attachment, the overall vacuum that is sensed by the vacuum sealing machine is affected. If there are any abnormalities in your main machine, the attachment will not work.
SO: Make sure that the inner seals/gaskets of your main sealer are soft, pliable and completely free of any moisture, debris, dried food or creases. These are the gaskets where you normally seal bags. If they aren't airtight, your jar sealing will not work correctly. Clean them completely off and dry them. Replace gaskets if necessary. They MUST be clean and creating a good strong seal inside the machine.
3. The lid adheres to the top of the glass jar only at the moment right when the vacuum process stops. As long as sufficient air has been evacuated from the glass jar, then the air rushing back in is what creates the seal.
SO: The cancel button or simply releasing the vacuum motor on the sealing machine both DO NOT create large/fast enough volume of air to make a seal. Actually yanking the plastic tube connector (not the tube itself) out of the top of the jar sealer is the only way to get enough of a rush of air to properly seal. With practice you can do this as one person (one palm holds down the lid of the sealer activating the pump motor, and the thumb and first fingers of that same hand keep vertical downward pressure on the jar sealer), but it is easier and faster with two.
STEP BY STEP:
a) Remove the metal lid-retaining ring and the lid from jar. Set the metal retaining ring aside. You do not use the ring during vacuum sealing (only afterwards).
b) Using a very clean partially damp sponge*, moisten the upper part of the lower outer glass ring (below where the bottom of the metal ring is), all the way around the jar. IMPORTANT! Place the jar directly next to the sealing machine (one hand must hold both when you seal)
c) Using the same sponge, moisten all the way around the inside of the softer plastic ring on the inside of the sealer (this will contact the glass ring you just moistened)*
d) lightly moisten just the red/sealing outer band on the bottom of the lid*. Tap on its side to remove any excess
e) Place lid on jar, then sealer over everything, with hose firmly attached.
f) While keeping strong downward vertical pressure with one hand, use the other hand's butt of it's palm to press down on the sealing machine to activate the motor.
g) While motor is running, position the motor-actuating hand so that it begins to grab around the top of the sealer and pulls down using thumb and first fingers. You have to do this with one hand, because the other hand (or a helper) will be needed to pull out the hose connector very quickly.
h) For a quart glass jar, the motor must run no less than sixty seconds (YMMV)
i) After enough time has passed to have evacuated sufficient air from the glass jar. Keep your left hand (if right handed) with simultaneous downward pressure on the sealing machine/motor and downward pressure holding down the jar sealer., with thumb and fingers wrapped around as much as possible to create even downward pressure around the jar. Release your right hand with the motor still running
j) Use your right/dominant hand to firmly grasp the tube connector at the top of the jar sealer. While the motor is running, very quickly yank the tube connector straight up and out of the sealer.
k) You can then relax all your muscles. Wiggle up the jar sealer, and if you did everything right, the jar will be sealed, the button on top will be down, and you can screw on the ring tightly to maintain the seal.
i) *Once you have your technique & confidence down (and your gaskets are clean), you may not need any use of moisture, or maybe only every several jars.
ii) If you try a couple of times and you cannot seal, try the SAME lid with a DIFFERENT jar. Small imperfections in the manufacture of the jar (the seam that runs up the sides especially) can make it so that some jars simply cannot be sealed.
iii) Heating up your lids in boiling water (remove, then tap to shake off water right before sealing) can help to create a better seal*.
iv) If your glass jar does not have the full outer/lower ring below where the end of the metal ring stops, then it cannot use this jar sealer.
v) Lid outer sealing areas must have full covering of the red sealing material. Nicks and scratches will not work. Some people swear by new lids, other by pre-dishwasher "relaxed fit" lids - doesn't seem to matter to my technique.
Most Recent Customer Reviews
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