08/31/2026
Food Safety Update: Vacuum Seal Jars Are Not Canning
https://nchfp.uga.edu/how/can
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Food Safety Update: Vacuum Seal Jars Are Not Canning
Vacuum seal jars and jar-sealing devices can be useful kitchen tools, but they should be used for storage, not as a substitute for canning. These devices remove air from a jar and may help keep certain foods fresh longer, especially dry foods such as dried herbs, spices, grains, nuts, seeds, and dehydrated fruits or vegetables. However, vacuum sealing does not make food shelf-stable. It does not heat the food, destroy harmful bacteria, or replace boiling-water bath, steam, or pressure canning. A tight lid only means a vacuum has formed; it does not mean the food has been safely processed. Vacuum-sealed jars are best for dry pantry foods or for foods that will still be kept in the refrigerator or freezer. Perishable foods such as soups, sauces, salsas, relishes, cooked vegetables, or cut fruits must still be refrigerated or frozen.
Remember: vacuum sealing helps with freshness, but canning makes food shelf-stable. For room-temperature food preservation, always use tested canning recipes and approved canning methods.
