HuskerJ - 10/17/2025 13:40

I agree. The vacuum 'canning' stuff I have seen is more along the lines of vacuum sealing a jar than actual canning. True canning involves boiling the jars to kill any pathogens inside. Rather than go that route, we got a chamber vacuum sealer, which works very well. With the chamber type you can vacuum seal things like soup if you want to, or even get the big honker can of ketchup and split it into several bags. The only nit I would have to pick with the chamber type vacuum sealer is that it takes up a lot more room than the little FoodSaver type ones. In my opinion the chamber sealer is better in every other way. The bags are cheaper, you can bag pretty much anything that fits in the chamber, even liquids, and you can marinate with it. Vacuum seal the meat and marinade together and it soaks down into it much better. You can't vacuum seal liquids with a FoodSaver type vacuum sealer because as it draws the air out of the bag it will also suck out the liquid. The chamber sealer draws the air out of a chamber where the bag is held, so nothing gets sucked out of the bag.