"Vacuum sealing glass jars is suitable for pickles, mayonnaise and honey"
Vacuum sealing food products in glass jars is easy and has many interesting advantages. Henkelman's distributor Plastipack shares its experiences with this vacuum packaging technique.
How does it work?
In this example, we use pickles. Make sure you fill the jar with oil and pickles up until 2 to 3 cm below the top surface. Put the twist cap on the jar and twist it to close it. Then place the jar in the vacuum chamber. Define the boiling point of your product and set the vacuum percentage just before that. This depends on the type of liquid you use, such as oil or vinegar and the temperature. Of course, you don't need the seal, so this option can be switched off. Finally, close the lid and the vacuum packaging cycle starts.
Once the cycle has ended, the lid of the machine opens automatically. How do you verify if your jar has been sealed successfully? You could check this in two ways. First of all, there should be a dip in the cap when all the air has been extracted and the cap has been sealed. Furthermore, when you tap the cap with your finger you should hear a hollow sound. Then you know the jar has been perfectly vacuum sealed.
Vacuum sealing jars is suitable for more, less conventional products, such as mayonnaise and honey. Plastipack has vacuum sealed mayonnaise in glass jars. Despite the eggs and oil, shelf life has been extended and smell has been prevented. The same goes for honey.
Plastipack is very content with the result and the efficiency of this vacuum packaging technique. In a Boxer 42XL for example, you could place up to 16 jars. But there's more.
- Extended shelf life
- No oxidative rancidity because of the absence of air to react with the oil.
- No leakage, better presentation
- Reusable packaging materials