Vacuum Sealed Cucumber Salad in a Mason Jar | Avid Armor

[@OutdoorsAllie]

Looks BOMB!!

[@Avidarmor]

Thanks Allie!!

[@bonnenaturel6688]

So that is how much sugar in that jar?

[@dianemarker7826]

What should the Vacuum time and Seal time be set for on when using a mason Jar containing liquid?

[@chilecayenne]

What time for pressure are you setting on the Avid Armor unit for jars? I know there's a balance between sucking the air out but not breaking the jar....

[@jeffpiper7430]

im surprised at no water , most brines are a 2 to 1 vinegar to water

[@fabrizioc6637]

Do you have to put sugar in the vinegar mixture, can you use something else.

[@Avidarmor]

I’m sure you can! We were going for a sweet heat cucumber salad so that’s what our recipe called for. If there’s something else you want to try let us know how it turns out! We’d love to hear!

[@CJFarm]

Hi... Question: After the jar lid is vacuum-sealed onto the jar, you then tighten the ring down for storage. Is it necessary to tighten that ring down?? In canning (water-bath and pressure canning) I was taught to remove the ring for storage (and NEVER stack jars on top of each other!) to avoid causing that seal to fail.

[@MrJasonwoodrow]

You are correct, the ring isn't needed at that point. Except that once you start eating the salad, if you leave some salad in the jar, you may want the ring on while keeping the jar in the fridge in case it tips over.

[@katana600dee]

For long term canned goods in jars active bacteria creates gases which break the seal. By putting a tight lid or weight of another jar on that food you may miss that red flag. In some cases your jar could even explode. I have seen a commercial can of dog food explode and it was forceful. Dry goods, freeze dried and refrigerated items are sealed with rings because we are protecting the flavor from oxidation and moisture rather than potentially deadly bacteria. The stale or "soft" food is your indicator to avoid eating compromised food.

[@Renee-ll7bq]

Very interesting

[@Avidarmor]

Thanks!

[@2galshomesteading]

Funny AND he's cute,,,

[@janethoward4840]

Yaay!!! Thanks.

[@Avidarmor]

Of Course!😊

[@bsaver5942]

How do you know how long food keeps under vacuum?

[@Lens98052]

I would suggest slicing the vegetables once the mixture is cool to minimize the exposure to oxygen.

[@Avidarmor]

Agreed! We actually did that but we cut that part out of the video for time purposes. Great tip though!

[@meteorstorm20011]

Does the ultra not have the accessory port

[@Avidarmor]

Our USV 20 does have an accessory port! The USV 32 doesn’t however.

[@MikeTrieu]

​@@AvidarmorIt does now 😉

[@oldgravely]

will the food saver accessory port work with this machine?

[@Avidarmor]

Yes it should work with most food saver attachments.

[@llamb7518]

How do you do this with the USV32? Thanks

[@Avidarmor]

We now sell an accessory hose adapter kit for the USV32 which can be found here - avidarmor.com/avid-armor-accessory-hose-adaptor-for-usv32-chamber-vacuum-sealer/

[@glenn2595]

I'm probably going to get the USV20, just making sure you are not planning on adding an accessory port to the USV32. Not having the port is the deal breaker for me. I've really been going back and forth between the Vacmaster V200 and the USV20, however if the USV32 had the port I would have purchased it a few months ago. I just don't want to get the V20 then New Years you announce the new and improved V32... I'll be pissed if you do.

[@annwithaplan9766]

Glenn - Same here. I got the 20 a week or so ago and I like it. And am going to do my first jar in a bit. But I've been using the chamber for sealing bags and such. The 32 would be a bit large for me, but I like the capacity size. Something in between (with the accessory port would've been perfect for me.

[@eviyuliana7891]

They now have USVX. That’s exactly what you’re looking for.

[@jamesmiculka]

USV32 now has an accessory port

[@femalecrusader8389]

Thanks for the tip on your vacuum sealer and canister set.

[@Avidarmor]

Thanks for watching Sharon! Happy to help!

[@kelly851]

This looks intresting. Thank you for posting!

[@Avidarmor]

Thanks for watching!

[@cupmccutcheon3009]

Way to much sugar 🙈

[@handcraftplayground7591]

how many % is vinegar? :)

[@LeighAnn_S]

I know this is an old comment, but I thought I would post in case anyone else is searching for an answer. For cooking and canning in the US, if no other type of vinegar is specifically stated in a recipe, a white distilled vinegar at 5% acidity is used.

[@ajb.822]

Also, unless otherwise stated on bottle ( "from grain" being the only such I know of), allegedly white vinegar is made from petroleum products. I don't have any facts that that is unhealthy, but I personally don't trust it. Prefer "from grain" and non-gmo and OG-practice, at that. Personally I far prefer ACV, just taste-wise, in my pickles, but that isn't necessarily a safe acidity for canning, you'd have to check each recipe, veg. and method for if it is.

[@rhondab2431]

A cup of sugar in one quart of cucumber salad???!!!! No thanks!

[@Avidarmor]

It seems like a lot of sugar but this was the perfect amount for this salad and gave it a good amount of 'sweet heat'. We've seen other cucumber salad recipes call for more sugar. Cheers!

[@kathyratino962]

You aren’t going to drink the pickling juice, are you?

[@susannemeyer9084]

One whole cup of sugar? Wow, that's a lot.

[@Avidarmor]

You'll tend to find around the same amount of sugar in similar recipes. We found this to be just right for our sweet heat cucumber salad. You can always adjust the amount of sugar to your liking. Cheers!

[@drcarline_louisjacques8899]

Unless you also drink the liquid, most of that sugar is not in the vegetables added.

[@CreatiVastARTS]

A cup of sugar, good grief!

[@Avidarmor]

It is fairly common to use this much sugar in that size jar for similar recipes. We've seen some with less and some with more sugar. In our case, we thought this was the perfect amount since we were going for a sweet heat with the added jalapenos. You can always adjust the amount of sugar to your liking. Cheers!

[@destinyandpurpose]

Cucumbers are full of water, I do not think this is too much sugar. The cucumbers will release some of the water making for a nice balance. 😊

[@drcarline_louisjacques8899]

Like I said elsewhere, just don’t drink all the liquid- and you won’t consume a cup of sugar.

[@tadgmcloughlin6061]

I recon weed must be legal in the mid west!🤣

[@melloman8210]

Feels like more of a “whole” relish with all the sugar.

[@Avidarmor]

That sweet heat is a perfect combination. You can adjust it to your preference and use less sugar and more jalapenos. Play around with it to find that perfect sweet/heat combo but we liked it as shown. Cheers!

[@namehidden8854]

Folks need to stop calling putting a jar in an oven at 200F 'sterilizing'. It is not.

[@Avidarmor]

We did not say anything about putting the jar in an oven to sterilize but we did ensure to have a properly sterilized jar before preparing this. The proper method is generally to boil the mason jar fully submerged for 10 minutes. Cheers!

[@MikeTrieu]

​@@AvidarmorAlso, what's the point in spending the effort to sterilize the jar when you're just gonna be using your grubby mitts to handle the food going into said jar? Aren't you just inoculating the jar again at that point? And what about the food itself? Has that been sterilized? I don't think so if you're putting fresh veg in there.

[@dcshoeman2k4]

This dude looks high AF

[@beckywhittaker7711]

Liked the info….but would have liked this without all the nonsense. Just looking for information, not entertainment.