Vacuum lids for canning have appeared relatively recently, and have not yet been able to win the hearts of those women who are used to the standard option with tin lids or plastic ones. Yes, and they are, at first glance, much more expensive. To understand whether the game is worth the candle, you need to make some calculations. And they show that if you do not spare money, learn how to use them correctly, and do not miscalculate with quality, then over time it will become clear that a vacuum lid is a very economical option.
Don't believe their quality? Check it out for yourself
If you take into account that such a kitchen device is reusable in terms of use, without sparing money for a quality product once, you will forget about buying tin lids for a long time. Each lid is capable of surviving two hundred closures, and this is a service life of at least three years.
You can usually find on sale sets of three, nine or more caps, and a special pump. You can take a minimum sample set to evaluate the benefits for yourself, understandhow to manage them and try out in practice what the workpiece will turn out as a result of "vacuumization". That is, vacuum caps with a pump can and should be purchased as a sample to begin with.
Operation principle
To begin with, let's focus on the fact that such lids are used only for glass jars. No other containers with a suitable neck (tin, plastic) are suitable for this case.
Next, you need to make sure the integrity of the jar. You must understand that by creating a vacuum, you thereby create pressure inside, which is lower than that of the environment. Thus, cracks and chips can contribute to the fact that the bank will burst. And we don't want that, do we? Therefore, we carefully examine the jar for defects.
Of course, jars and lids should be sterilized before closing. Next, firmly press the cap to the neck, and insert the pump no less tightly. Having taken the handle in the handles, we move the pump rod up and down until it spontaneously begins to return down. This can be considered the end of the closure. After you have practiced, the process will take at most two minutes.
If something from preservation - brine, pieces of jam, etc., gets into the pump, you need to rinse it with warm water.
Easy not only to close, but also to open
To open the preservation, for which a vacuum lid was used, no tools are needed. It is enough just to lift the valve at the place where the pump is fixed, air will get inside the jar and the lid will open easily.
Practically, even after opening a jar of cucumbers, for example, you can close them again with the same lid, and thus extend their shelf life again.
Vacuum lids - for canning and only?
We talked about reusable use. The advantage that a vacuum lid has over a regular one is that it is applicable not only for canning. With this device, you can even store food in the refrigerator. As you know, oxygen has a bad effect on the safety of any kind of food, whether it is raw or fresh, whether it is meat or fish, fruits or vegetables. Vacuum lids for jars will preserve nutrients and slow down the spoilage process. If you are an adherent only to freeze or store food in cling film, it will be difficult to convince you, but it is possible. It may seem awkward to some to store cheese, meat or fruit in jars with a lid. The only argument is that the vacuum lid allows you to keep food much longer. You do not need to do this all the time, use this storage method when you leave, for example.
For bulk products, spices, coffee or tea, such a lid will also be an excellent solution.
Air will not enter containers with such substances, and will not come out of them. Thanks to this, all the fragrances distributedseasonings, they will not penetrate moisture, because of which you can not be afraid of problems with mold, food moths, etc.
Even technical substances such as paint, varnish, glue, can be saved from drying out soon. One has only to understand that in case of contamination, it is unlikely that it will be aesthetically pleasing to reuse the covers.
