Is there a way you can vacuum seal after fermentation? I would like to eliminate some of the glass jars in the fridge.
848579
I really don't know, but fermented food continues to ferment and off gas making pressure so I would think it is inadvisable to try and seal it in a vacuum. Perhaps making smaller batches or eating it up faster would help -not sure my refer is 97% ferments in jars! (I think I am not one to talk!)
2050342
I have not vacuum sealed them. I store the original bag they came in, in a freezer zip lock bag, in the freezer and they are still fresh after one month.
1995130
Absolutely no problem, keep the jar closed and you will be happy with the quality. Keep it in thd fridge, when you serve it, not too much sifup. Have fun
239651
The container does say to "refrigerate after opening." Spoilage probably would not occur after opening, but if airborne fungal spores entered the container you might get fungal growth, and lowering the temperature of any object by ten degrees cuts the rate of reaction (or decomposition) in half. It's always a good idea to refrigerate from my standpoint of a retired food safety scientist. I even refrigerate bread, but then I may be a bit of a nut.
131982
Well, might be a little late but generally speaking the other answer are correct. However, with that being said you most certainly CAN ferment in your boil kettle after chilling. There is absolutely no reason why you can't. You don't need a super tight seal, just put the lid on. As long as you chill fast enough and pitch the appropriate yeast rate, you should be fine (assuming all other sanitisation requirements were met. I have done this a few times when I needed fermentation space and was doing a quick turnaround batch. Never once had an infection this way. It's not a first choice mind you, but just wanted to clear up that you can if you needed. Well, might be a little late but generally speaking the other answer are correct. However, with that being said you most certainly CAN ferment in your boil kettle after chilling. There is absolutely no reason why you can't. You don't need a super tight seal, just put the lid on. As long as you chill fast enough and pitch the appropriate yeast rate, you should be fine (assuming all other sanitisation requirements were met. I have done this a few times when I needed fermentation space and was doing a quick turnaround batch. Never once had an infection this way. It's not a first choice mind... » Read More Well, might be a little late but generally speaking the other answer are correct. However, with that being said you most certainly CAN ferment in your boil kettle after chilling. There is absolutely no reason why you can't. You don't need a super tight seal, just put the lid on. As long as you chill fast enough and pitch the appropriate yeast rate, you should be fine (assuming all other sanitisation requirements were met. I have done this a few times when I needed fermentation space and was doing a quick turnaround batch. Never once had an infection this way. It's not a first choice mind you, but just wanted to clear up that you can if you needed. « Show Less
21268
If you're making large quantities can't see why not as the container has an excellent seal. When we made starter we generally used 1 quart canning jars with caps on in the fridge as we made a small batch. Don't know anything about any reaction to the plastic as stated in a previous reply but I would follow up on that or the venting comment. One thing for sure, hope you have a large fridge as it takes up a large space.
1710817
No, you would lock the FoodSaver bar and press the vacuum seal. The FoodSaver will stop vacuuming automatically when done.
120345
When you finish the fermentation process,you can put a regular lid.Its recomended to put in fridge.Eat slowly and enjoy Rafi
1740085
That's exactly what I do. I keep some in an old yeast jar in the back of my refrigerator and keep the rest of the big bag in my freezer and just refill the refrigerated jar when needed!
509878
I have reused glass jars to vacunm seal dehydrated food. The jars need to have the rubberized ring on the lid. However I have not vacunm sealed liquid foods.There are videos on You Tube that are helpful.
1759063
The jar is small and you use it like butter. It keeps in the refrigerator just fine. I had mine open for a couple weeks with no problem. But I assume you could take out portions and freeze them. Enjoy.
1816305
We seal ours in a plastic container with a lid . Honestly , we go through it so quickly it doesn't have time to get stale . Use it in honey and warm water and unsweetened apple sauce with raw honey :)
2032361
If the seal is too tight I use a bottle cap opener. I will also turn the jar upside down and give the bottom a firm hit a few times. Hope this helps :)
509877
Yes. Close smaller jar with its lid very, very lightly closed against its glass edge. Put it in the larger jar or vacuum canister. Suck the air out of the larger jar. The vacuum in the larger jar will also suck the air out of the smaller jar and suck its lid tight. Break the vacuum on the large jar and remove the small jar. Then give the lid on the small jar a good twist to seal it tight. I've done this with no problem at all. Although, I'm using a DIY system made from a bicycle pump. It can pull about 25 inches Hg of vacuum !!!
885601
I just go by the container we have the food in. When the absorbers are not working, you will not have a vacume seal. Just add a new one. I feel the lids to be sure they are all sucked inwards. I'm new to this so please let me know if there is a different way to tell :)Linda Russell
1020481
If you put them in plastic bag! In order to really seal a Mason jar, you'd have to have a specially designed top for the jar. Most things that you'd can need heat anyway, I believe you'd just be adding complexity for no benefit. The FoodSaver works great as designed....to seal food in plastic. Canning works great as designed....to seal heated/cooked food in glass/metal. The two processes are different enough that you do not want to mix them.
1880222
I'm wondering why you couldn't go ahead and hit the button to vacuum and seal then, when it's gone as far as you want it to go, hit the 'manual seal' button. I've done that on my Foodsaver machines. I'll have to check when mine arrives today (yay!). This wouldn't be a deal-breaker for me anyway, but it's worth a try if you use yours a lot for just manual sealing. One of my Foodsavers vacuums pretty fast and I can still get to the manual seal button in time, before it crushes the item. I seldom have the need to do that, but you might try it.