Avid Armor JARMAX Chamber Vacuum Sealer, Mason Jar Vacuum Sealer Machine, Stainless Steel Jar Sealer for Liquids, Marinades and Freeze Dried Storage

Most chamber vacuum sealers are designed around pouches and treat jars as something they can also do. The Avid Armor JARMAX is the reverse. Its chamber measures 8.5 inches of interior depth, which is what lets four quart mason jars stand upright in a single cycle, or six or more pints and half pints on the included stainless wire shelf, so a shelf of freeze dried stock or a season of harvest goes through in batches instead of one jar at a time.

A jar sealer that runs off a hose attachment evacuates one jar, then you break the seal, move the hose and do it again. Inside a chamber every jar is evacuated on the same cycle using nothing but its own two piece lid. You load the chamber, close the flat tempered glass lid and watch the batch finish together through it. Regular and wide mouth jars both work and no special attachment is needed.

It still seals pouches. The twin wire seal bar measures 10.5 inches and takes any chamber pouch up to 10 inches wide, covering 6 by 10, 8 by 10, 8 by 12, 10 by 10 and 10 by 13 inch sizes, with two filler plates to raise shorter pouches to the bar. Seal time adjusts from 3 to 9 and is rated for heavy Mylar up to 7 mil, so long term storage pouches seal at the same setting as everyday food pouches.

Because a chamber equalizes pressure around the jar instead of pulling air through the opening, bone broth, brine, soup and sauce stay where you put them at full vacuum. The removable silicone chamber liner is what makes that practical day to day, with handles and a pour spout, so a spill gets lifted out and poured off rather than wiped out of the corners of the machine.

Sealing jars is not canning. The JARMAX vacuum seals jars and does not replace pressure canning, water bath canning or heat pasteurization, and those are what make fresh vegetables, tomato sauce and other perishable foods safe to keep at room temperature. Use it for dry goods, freeze dried and dehydrated stores and for extending refrigerated and frozen life, and follow tested canning procedures for anything meant to be shelf stable.

Control is timed rather than preset. Vacuum time adjusts from 25 to 99 seconds and seal time from 3 to 9, because jars, dense wet foods and heavy storage pouches each want a different pull, and a timed setting lets you repeat the same cycle exactly rather than accepting whatever a preset decides.

A dedicated marinate setting pulses vacuum and release automatically, working brine into meat in minutes rather than overnight. It runs on an open dish set directly in the chamber, so there is no pouch to fill, and it works the same way for craft infusions and flavored syrups.

The pump is a full size dry double piston. Dry means there is no oil to buy, no reservoir to check and no conditioning cycle to run before or after a session, which is why these machines keep sealing for years on nothing but occasional cleaning.

Designed by an American company with dedicated customer care right out of Kansas.