Marinading ideas, some help please...

[SonnyE]

So in my usual ways of reinventing the wheel...
I have a vacuum sealer machine (Ziploc brand), it has a port and hose so it can vacuum other containers.
I would like to use it to do Mason or Ball jars as well, and have the adaptors on the way to vacuum can with jars (dry canning).
So hatched this idea: Vacuum marinading using a canning jar as my vessel.
Has anybody tried that?

I've seen where 1/2 gallon, and even 1 gallon canning jars are available. (I kind of doubt I would ever need anything that large).
I'm more apt to use a quart size, wide mouth, for my small batches of jerky. Right now I've been using quart size storage bags per pound of cut meat with room to spare.
And canning jars can be washed and used over and over, and apparently so can the lids for dry canning.
My thoughts was to put the meat and marinade in, pull the vacuum, and have a batch ready faster than 6-24 hours.

Dumb idea?

 

[browneyesvictim]

Nope! Its a great idea for that purpose. I have the vacuum adapters and different sizes of canning jars but also have 1/2 gallon jars. I haven't done any meats in them for marinades yet, but I have done some pickling (eggs mostly) in them that sure speeds up the process. I was nervous the first time I drew a full 27.5 vacuum on a big 1/2 gallon glass jar, but have never had one implode yet!

 

[browneyesvictim]

The marinade containers are pretty handy too. I like the wider lid so I can mix in it too.
https://www.smokingmeatforums.com/threads/better-than-bacon.264834/#post-1723671

One of these days I will experiment with speeding up the curing process by curing under vacuum.

 

[SonnyE]

Nope! Its a great idea for that purpose. I have the vacuum adapters and different sizes of canning jars but also have 1/2 gallon jars. I haven't done any meats in them for marinades yet, but I have done some pickling (eggs mostly) in them that sure speeds up the process. I was nervous the first time I drew a full 27.5 vacuum on a big 1/2 gallon glass jar, but have never had one implode yet!

Implosion is a nagging fear in the back of my mind as well.
In a canning boiler, or pressure cooker, you have the metal vessel for a broken jar containment. I only remember one time of a jar going bust. But one time on the kitchen counter could be the last time.:eek:
So I was wondering about the process in a soup pot or such, set down in the sink.

Pickling eggs, humm, I do that myself, but never thought about using a vacuum. Good idea!

 

[motocrash]

Nope! Its a great idea for that purpose. I have the vacuum adapters and different sizes of canning jars but also have 1/2 gallon jars. I haven't done any meats in them for marinades yet, but I have done some pickling (eggs mostly) in them that sure speeds up the process. I was nervous the first time I drew a full 27.5 vacuum on a big 1/2 gallon glass jar, but have never had one implode yet!

I always pucker a little too,even with quart and half quart jars :eek:

 

[piker]

I always pucker a little too,even with quart and half quart jars :eek:

If I remember right back in school they told me there was no way we could achieve a perfect vacuum with a machine. So in that regards I never worried about any implosions. Never had a problem with using my food saver on any kind of container.

 

[motocrash]

If I remember right back in school they told me there was no way we could achieve a perfect vacuum with a machine. So in that regards I never worried about any implosions. Never had a problem with using my food saver on any kind of container.

You are correct about pulling a total vacuum on earth.However,any given rigid vessel can give,rupture or implode even under a slight vacuum.
im·plo·sion
imˈplōZHən/
noun

1. an instance of something collapsing violently inward.
   "the star undergoes a violent implosion caused by gravity"
   • a sudden failure or collapse of an organization or system.
     "a global financial implosion"