Vacuum waxing system. Vacuum preservation of wax Variants of use of the wax® system

Vacuum storage system for food and drinks. This is a simple, practical, original and patented invention.

VAKS gives you the opportunity to buy more products and store them with less loss, both at home and while traveling or on vacation.

VAKS keeps all types of food fresh much longer than with conventional storage methods. This happens because when air is pumped out, the amount of oxygen in the container is sharply reduced, and this leads to a slowdown in oxidative processes, i.e. spoilage of products.

For the production of VAKS, proven materials of the highest quality are used.

Vacuum canning device VAKS is a system consisting of vacuum pump, vacuum cover and containers.

Vacuuming- the most natural way to store food. At the same time, vitamins and nutritional properties are preserved, and the products do not lose their quality!

It is impossible to create a perfect vacuum at home, and therefore it is impossible to preserve food indefinitely. Oxidation releases gases. Gases accumulate under the lid and when their pressure becomes equal to atmospheric pressure, the lid is opened. Some users are unreasonably outraged by the fact that it is impossible to preserve products such as fresh raspberries and strawberries for a long time. On the surface of these berries there is a huge amount of yeast, which dramatically accelerates the oxidation process. Products such as dried mushrooms and fruits are stored for a long time in a vacuum - they do not darken and retain their taste and aroma. Kebab meat turns out juicy and soft if it is marinated in a vacuum.

The shelf life of products depends on their initial freshness.

"VAKS" is a multifunctional system. Over the years, we have accumulated a wealth of experience in food canning. It turned out that vacuum lids successfully replace the metal lids used for canning. Canning, in contrast to the storage of fresh and freshly prepared foods, involves thermal (pasteurization, sterilization) processing of products, jars and lids. Before you begin the canning process, you need to check the tightness of the gasket to the bottom of the vacuum lid groove. Then you need to put them in a saucepan with the gaskets facing up, pour boiling water over them (but do not boil) and cover with a lid. Remove the lids when the jars are ready for capping, while Do not touch the inner surfaces of the lids with your hands - sterility is compromised. When canning all types of food, it is necessary not to fill the jar 3-4 centimeters to the neck, because when air is pumped out with a vacuum pump, a vacuum is created under the lid, as a result of which the water begins to boil, foam and rise up. Vacuuming should be stopped and repeated after the foam has settled. At least 5-6 pumps are enough to seal the jar. Do not turn the jar over after capping! It can be “wrapped up” or “covered with a fur coat,” as is usually done when preparing.

Many years of practice have shown that there are no problems when canning products such as compotes, juices, jams, ketchups, lecho and much more, but pickling cucumbers turned out to be problematic - for some users of the Vax system, the lids are opened and the product spoils. We recommend that you carry out the process of marinating cucumbers using a small amount of product.

Simplicity and reliability – these are the advantages of sealing jars with vacuum lids. After opening the jar and consuming some of its contents, the jar can be resealed with a vacuum seal to preserve the product longer. In this case, the products go from canning mode to storage mode.

The Istok company has developed a manual vacuum pump NVR-3, which provides a vacuum depth of up to 80%, as well as 4 types of vacuum covers:

• KVK-38 - designed for capping glass bottles and jars with a neck diameter of 38 mm.
• KVK-70 - designed for capping small cans of all types with a neck diameter from 42 to 70 mm.
• KVK-82 - for capping regular and threaded cans with a neck diameter of 82 mm.
• KVK-82R - for capping threaded jars with a rim diameter of 82 mm
• KVK-89/100 or simply KVK-100 - for capping threaded jars with a neck diameter of 89 and 100 mm.

For those who store food in the cellar - beware of mice! There are cases where mice have chewed out the valves on the lids. The seal was broken and the product spoiled.

PROCEDURE AND FEATURES OF WORKING WITH THE "VAX" SYSTEM

1. Check the jar for cracks, chips, and shells both on the jar itself and on its neck. Cans with these defects are not suitable for use.
2. Place the sealing gasket tightly into the groove of the cover.
3. Place the lid on the neck of the jar.
4. Insert the pump firmly into the recess of the cover.
5. To create a vacuum, use the handle to move the rod up and down until it stops. When canning, it is enough to make at least 5-6 pumpings, and in storage mode from 15 to 20. The number of pumpings depends on the filling level of the jar. However, the more pumping is done, the deeper the vacuum. In this case, the rod begins to sharply lower spontaneously and strike the cover. Pumping should be stopped.
6. To open the jar with your finger, lift the edge of the valve on the lid, as a result of which air will noisily enter the jar and the lid will open easily. To open the valve, do not use metal or other sharp objects to avoid marks on the lid seat.
7. When soiled, as well as in all cases after preservation, the pump must be rinsed with warm or hot water, for which unscrew the nut and remove the rod from the cylinder. After washing, lubricate the cuff with Vaseline.
8. When the lid becomes dirty, it is necessary to wash it, and do not pry the gasket with sharp objects. The valve can be easily removed by pressing with your finger.
9. If the movement of the rod becomes stiff, then the pump must be disassembled, thoroughly rinsed the cylinder and cuff, and lubricated it with Vaseline.
10. During long-term storage, the pump cuff may become “hardened” and lose some of its elasticity. We recommend keeping it in boiling water for a few minutes, but if this does not help, then it needs to be replaced.
11. To check the tightness of the system, we recommend pouring tap water into the jar, not adding 3-4 cm, putting on the lid and pumping out the air from it. Then turn the jar upside down. If air bubbles leak out from under the lid valve, the lid is unusable.

NOTES

For those who store food in the cellar, beware of mice. There are cases where mice have chewed out the valves on the lids. The seal was broken and the product spoiled.

The greatest benefit to the body comes from eating fresh fruits and vegetables. They contain many useful vitamins and microelements. Our usual canning has been replaced by a vacuum system that allows us to preserve the freshness of food. "VAKS" is a device for canning by creating a vacuum. Let's take a closer look at how this simple mechanism works.

"VAX" - what is it?

Canning fruits, vegetables and various dishes can significantly extend their shelf life. Conventional canning involves preliminary heat treatment of products. A more modern harvesting method is the vacuum system “VAKS”. Recently, the device has been used more and more often, because products are stored much better under vacuum conditions. This avoids oxidation and spoilage of the preserved food. After all, gases gradually accumulate under the metal, which lead to spontaneous opening of the workpiece.

The original package includes a set of special caps (9 pieces) and a pump to create a vacuum in the container. The manufacturer made sure that the product suits all consumers, and therefore offers several options for lid diameters. This means that housewives will not have problems when canning drinks and food in non-standard containers.

The vacuum canning system has become a real godsend for many. With its help, you can easily pump out air from a glass canning container. This system can be used to store food at home or while traveling.

System advantages

An original invention made in Russia is used for canning all kinds of products and preserving the maximum amount of useful substances. can be used up to 200 times. They completely replace conventional metal ones, which are always used for preservation.

The pump for pumping out air plays the role of a seaming wrench. Only, using this simple device, you don’t need to make any effort at all and try to roll up the lid. You just need to make a few movements, and the container with the product will be securely closed. Special lids for vacuum canning do not leave chips or cracks on glass containers when opened. They are equipped with a valve through which air is pumped out.

Scope of application

Vacuuming is considered the most natural storage method. If some time ago such equipment was not available for use at home, then with the advent of the “VAKS” system everything has become a reality. It is used not only for traditional canning. The method is suitable for use in the following cases:

• storage of bulk products;
• storage of prepared food;
• storage of dairy products, cheeses;
• storing fresh herbs;
• storage of sausage products;
• storage of freshly prepared juices from fruits and vegetables.

If you pre-dry fruits, vegetables or berries in a dryer, their shelf life in a vacuum increases several times. The vacuum canning system can be used for marinating meat and fish delicacies. Under such conditions, the marinade penetrates the food faster.

"VAKS" allows you to re-preserve products after opening. This means that after opening a product and not using it completely, the glass container can be closed again with the same lid.

Disadvantages of the method

Despite many advantages, the system also has some disadvantages. First of all, this concerns the cost of the device. Vacuum caps “VAKS” and a pump will cost consumers 750-800 rubles (standard equipment). Sometimes you can find cheaper offers, but according to reviews, these are not original products. The manufacturer also produces a set that contains an increased number of caps (28 pieces). The cost of such a system is at least 1300 rubles.

In some cases, regular lids should still be used for preservation. Some housewives complain that the VAKS vacuum system cannot cope with the preservation of cucumbers and tomatoes.

How to use?

To preserve the freshness of food for a long time, it is important to know how to properly use the canning system. First of all, you should pay attention to the glass container that will be used. There should be no chips or any other damage on it.

Before installing the lid on the neck of the container, it is necessary to check the tightness of the sealing gaskets. They must fit completely into the grooves. After this, a pump is inserted into the hole on the lid, and the air is pumped out of the container by moving the rod up and down. No more than 5 such actions must be performed. If longer storage of products is necessary, about 15 movements of the rod are performed.

To open the container, you simply lift the valve on the lid. You should not use sharp objects for this.

Vacuum system "VAKS": reviews

The device is considered a new product on the market, but despite this, it has already earned many positive recommendations. Vacuum storage keeps most perishable foods fresh.

When used correctly, the air pump will last a long time. Periodically it must be disassembled, washed, dried and lubricated with Vaseline. If the pump cuff becomes rough, it should be kept in hot water. If this manipulation does not bring the desired result, it must be replaced.

To make sure that the vacuum system is working properly, you need to fill a container with a small amount of water, close the lid and pump out the air. Then the jar is turned over. The appearance of air bubbles indicates a system failure.

It has long been proven by scientists, and verified by housewives, that food and drinks are stored much better and longer if a vacuum is used in their preservation or packaging. Recently, this method has become increasingly used for canning, since it is convenient, fast and reliable. There are many similar devices on the market, but there is a risk of purchasing a low-quality fake. After looking through numerous reviews on the Internet, you can find out that the most popular is Vax - a vacuum canning system. How does it work, what are its advantages, are there any disadvantages?

Short description

The original system includes a set of vacuum caps and a special vacuum pump for quickly pumping air out of containers. When purchasing, you must carefully inspect the packaging to see if it is damaged. There must also be information about the product, from which you can find out the expiration date and production date.

In the absence of manufacturer data, there is a huge risk of purchasing a fake, which will certainly affect the storage of products and the quality of closures.

An excellent feature of the vacuum system is that you can choose the device based on the diameter of the glass container. What does it mean? The manufacturer Istok offers sets with different lids, which pleases housewives when canning fruits or vegetables in non-standard jars. Each set is accompanied by information, which certainly indicates the diameter of the lids. If such information is missing or does not coincide with the contents of the package, it is not recommended to purchase the set - it is a low-quality fake.

Pros of use

1. Many housewives like canning using a vacuum because it saves a lot of time. If with ordinary tin lids you have to go through several processes (removing the rubber bands, putting them back, sterilizing, rolling them up, checking for leaks, turning them upside down for cooling), then vacuum lids are much easier to use. Of course, they also need to be checked before use, but at this point the preparation is almost complete, except for pouring boiling water before capping.
2. Another excellent characteristic of the vacuum set is that it lasts a long time, which allows you to save on purchasing lids. A high-quality device promises to last for several years, and the jars can be sealed more than a hundred times without breaking the seal. After sealing the container, the jars do not need to be turned over, which is also what housewives like, because with simple lids this process cannot be avoided, and if you work carelessly, or poorly seal with a low-quality or old key, there is a risk of getting burned by boiling compote or marinade.
3. The use of a vacuum system allows the containers to be wrapped in warm clothes. This allows you to prolong sterilization if the workpiece must reach the desired state in the heat. Although you cannot turn the lids down, the jars will withstand the procedure perfectly in their natural position, after which you can send them to their permanent location - in the basement or cellar, in some cases - in the refrigerator.

Minuses

Of course, if there are positive aspects to using the system, there will certainly be disadvantages.

1. The most important thing is the emergence of numerous counterfeits, which undermine user trust in the original manufacturer. If the country of China is indicated on the packaging at the time of purchase, it is better to return the product back to the seller - despite the warm assurances about quality, you will most likely be disappointed the first time you use it. Even if no unpleasant incidents occurred during capping, the shelf life will not make an impression due to its fragility.
2. Housewives often complain that wax works perfectly with compotes, salads and jams, but canning cucumbers causes some problems - the lids break. It is better to use regular tin lids when pickling such vegetables, and leave vacuum lids for other preparations. There is another way out - try using the system on cucumbers prepared using different recipes.

Sometimes the lids come off due to the contents of the container.

Proper Use

1. The first thing to do before canning is to check the jars for defects. The slightest chips or cracks make the container unusable. Only after this can you begin preparing the lids.
2. The gaskets should fit tightly into the grooves, leaving no voids.
3. After installing the lid on the container, the pump is inserted into the hole and by moving the rod until it stops (5-7 strokes) pump out the air. If the container contains food for storage, then the number of pumping increases several times.
4. Removing the lid is simple and convenient: by lifting the valve with your finger, you need to let air into the container, after which it will slide off the neck. It is forbidden to use sharp or metal devices for this: the lids can be damaged, and in the future they will become unsuitable for canning.
5. After use, the pump and covers must be rinsed with warm water. It also often happens that the pump pin moves tightly, and you have to make an effort to pump the air out of the container. It’s easy to help here - lubricate the cuff itself with a small amount of Vaseline.

Since most housewives use polish only when canning, the cuff may become stiff and hard during storage. It is easy to correct its condition with the help of boiling water - lower the device into a large container of boiling water for a few minutes. If such a simple trick does not help, you will have to throw away the part and buy another one.

1. When storing canned food in the cellar, which was sealed using a waxing system, you need to be careful, checking the containers regularly. Mice can chew through the valve, causing the contents to inevitably deteriorate.
2. If the period of use of the wax has expired, sealing the workpieces using a vacuum is not recommended. You can use lids in the kitchen for some time to store food in the refrigerator, after first checking the quality of the closure. This is easy to do - pour water into a container, pump out the air and turn the container over onto a sheet of paper. If it is saturated with moisture, then you should not use such covers; they will be no more useful than ordinary plastic ones.
3. The first use of the vacuum system should only occur after careful familiarization with the device. To do this, there are instructions for use that you need to study, and then try to vacuum seal a simple jar. This will help you use the product without problems in the future during conservation.
4. An important point - when rolling up containers with marinades, it is forbidden to touch the inner sides of the lids with your fingers. This can destroy sterility, which will certainly affect the duration of storage. After using the lids, be sure to rinse and dry thoroughly.
5. If, after opening the workpiece, only part of the contents was used, you can again use the pump to pump out the air and send the container to the refrigerator. The shelf life will be twice as long, but you should not hope that it will be the same as that of conventional canned food: this is no longer a preparation, but simply a product.

Vacuum system Vax (video)

Based on the listed positive and negative characteristics of the vacuum canning system, each housewife can draw the appropriate conclusions for herself. You can decide which method to use to ensure the shelf life of your workpieces yourself, but you need to weigh all the factors. It is worth saying that the price of polish is by no means small, but since you can use the device for many years, you will only have to spend money once. The advantages here are obvious; you can purchase just one package, try canning, and only then evaluate the convenience and effectiveness of using the vacuum method.

Cost and ordering are at the bottom of this page.

ATTENTION! The market is filled with Chinese counterfeits that are low quality and simply unsafe.

We sell only original products from Russian manufacturers. In addition to sets (the most counterfeited), you can also purchase lids individually and spare parts for them!

Patent for the invention “Device for vacuum sealing containers such as glass jars”

(patent No. 2339569 is valid until 02/09/2027).

Vacuum canning device VAKS®- vacuum storage system for food and drinks. This is a simple, practical, original and patented invention.

VAKS gives you the opportunity to buy more products and store them with less loss, both at home and while traveling or on vacation.

VAKS keeps all types of food fresh much longer than with conventional storage methods. This happens because when air is pumped out, the amount of oxygen in the container is sharply reduced, and this leads to a slowdown in oxidative processes, i.e. spoilage of products.

For the production of VAKS, proven materials of the highest quality are used.

Vacuum system VAKS is a system consisting of vacuum pump, vacuum cover and containers.

Story on Channel 1

Story on channel Russia1

Vacuuming- the most natural way to store food. At the same time, vitamins and nutritional properties are preserved, and the products do not lose their quality!

It is impossible to create a perfect vacuum at home, and therefore it is impossible to preserve food indefinitely. Oxidation releases gases. Gases accumulate under the lid and when their pressure becomes equal to atmospheric pressure, the lid is opened. Some users are unreasonably outraged by the fact that it is impossible to preserve products such as fresh raspberries and strawberries for a long time. On the surface of these berries there is a huge amount of yeast, which dramatically accelerates the oxidation process. Products such as dried mushrooms and fruits are stored for a long time in a vacuum - they do not darken and retain their taste and aroma. Kebab meat turns out juicy and soft if it is marinated in a vacuum.

The shelf life of products depends on their initial freshness.

"VAKS" is a multifunctional system. Over the years, we have accumulated a wealth of experience in food canning. It turned out that vacuum lids successfully replace the metal lids used for canning. Canning, in contrast to the storage of fresh and freshly prepared foods, involves thermal (pasteurization, sterilization) processing of products, jars and lids. Before you begin the canning process, you need to check the tightness of the gasket to the bottom of the vacuum lid groove. Then you need to put them in a saucepan with the gaskets facing up, pour boiling water over them (but do not boil) and cover with a lid. Remove the lids when the jars are ready for capping, while Do not touch the inner surfaces of the lids with your hands - sterility is compromised. When canning all types of food, it is necessary not to fill the jar 3-4 centimeters to the neck, because when air is pumped out with a vacuum pump, a vacuum is created under the lid, as a result of which the water begins to boil, foam and rise up. Vacuuming should be stopped and repeated after the foam has settled. At least 5-6 pumps are enough to seal the jar. Do not turn the jar over after capping! It can be “wrapped up” or “covered with a fur coat,” as is usually done when preparing.

Many years of practice have shown that there are no problems when canning products such as compotes, juices, jams, ketchups, lecho and much more, but pickling cucumbers turned out to be problematic - for some users of the Vax system, the lids are opened and the product spoils. We recommend that you carry out the process of marinating cucumbers using a small amount of product.

Simplicity and reliability – these are the advantages of sealing jars with vacuum lids. After opening the jar and consuming some of its contents, the jar can be resealed with a vacuum seal to preserve the product longer. In this case, the products go from canning mode to storage mode.

The Istok company has developed a manual vacuum pump NVR-3, which provides a vacuum depth of up to 80%, as well as 4 types of vacuum covers:

• KVK-38 - designed for capping glass bottles and jars with a neck diameter of 38 mm.
• KVK-70 - designed for capping small cans of all types with a neck diameter from 42 to 70 mm.
• KVK-82 - for capping regular and threaded cans with a neck diameter of 82 mm.
• KVK-82R - for capping threaded jars with a rim diameter of 82 mm
• KVK-89/100 or simply KVK-100 - for capping threaded jars with a neck diameter of 89 and 100 mm.

For those who store food in the cellar - beware of mice! There are cases where mice have chewed out the valves on the lids. The seal was broken and the product spoiled. In this case, you can separately.

PROCEDURE AND FEATURES OF WORKING WITH THE "VAX" SYSTEM

1. Check the jar for cracks, chips, and shells both on the jar itself and on its neck. Cans with these defects are not suitable for use.
2. Place the sealing gasket tightly into the groove of the cover.
3. Place the lid on the neck of the jar.
4. Insert the pump firmly into the recess of the cover.
5. To create a vacuum, use the handle to move the rod up and down until it stops. When canning, it is enough to make at least 5-6 pumpings, and in storage mode from 15 to 20. The number of pumpings depends on the filling level of the jar. However, the more pumping is done, the deeper the vacuum. In this case, the rod begins to sharply lower spontaneously and strike the cover. Pumping should be stopped.
6. To open the jar with your finger, lift the edge of the valve on the lid, as a result of which air will noisily enter the jar and the lid will open easily. To open the valve, do not use metal or other sharp objects to avoid marks on the lid seat.
7. When soiled, as well as in all cases after preservation, the pump must be rinsed with warm or hot water, for which unscrew the nut and remove the rod from the cylinder. After washing, lubricate the cuff with Vaseline.
8. When the lid becomes dirty, it is necessary to wash it, and do not pry the gasket with sharp objects. The valve can be easily removed by pressing with your finger.
9. If the movement of the rod becomes stiff, then the pump must be disassembled, thoroughly rinsed the cylinder and cuff, and lubricated it with Vaseline.
10. During long-term storage, the pump cuff may become “hardened” and lose some of its elasticity. We recommend keeping it in boiling water for a few minutes, but if this does not help, then it needs to be replaced.
11. To check the tightness of the system, we recommend pouring tap water into the jar, not adding 3-4 cm, putting on the lid and pumping out the air from it. Then turn the jar upside down. If air bubbles leak out from under the lid valve, the lid is unusable.

OPTIONS FOR USING THE VAX® SYSTEM:

• Canning. Vacuum lids completely replace the metal lids that you used to preserve vegetables, fruits, berries, juices, etc. and have a number of important advantages.
  Firstly, the same lid can be used up to 200 times over a period of at least 3 years.
  Secondly, the canning process itself is so simple that even a child can handle it.
  Thirdly, every housewife gets the opportunity to use the benefits of vacuum canning on a daily basis, for example, to reseal a jar after you have opened the jar and consumed part of its contents. In this case, the product goes into temporary storage mode. When hot canning, the jar must be underfilled by 2-3 centimeters. After you have done 2 to 5 pumping pumps, the liquid begins to boil, and you need to stop pumping air out of the jar and wait until the contents of the jar have cooled to room temperature, then repeat pumping the air after making 10 or 15 pumps.
• Storing fresh and freshly prepared foods. Under the influence of oxygen, meat oxidizes and darkens, fat quickly deteriorates and releases toxins. Fish spoils even faster. The vacuum will help you preserve these products 3 times longer. During normal storage, cheese loses a large amount of proteins, turns sour and begins to mold. Vegetables quickly deteriorate and lose a large amount of vitamins. A vacuum will increase the shelf life of these products several times. Decomposition processes in cooked food often go unnoticed, which can affect health. The VAX device will help avoid such consequences. The vacuum helps to preserve the great taste and freshness of freshly prepared juices, pureed vegetables, fresh milk, dairy products, etc. longer. Humidity causes mold to form on bread and cookies. The vacuum helps preserve their taste and freshness, and products such as dried fruits, flour and cereals will become inaccessible to bugs. Coffee and tea are sold in vacuum packaging; further use of the “VAKS” system will allow you to preserve their taste and aroma. In conclusion, we can say that products packaged with the “VAKS” system (other things being equal) retain freshness 3-5 times longer than during conventional storage. It should be borne in mind that the duration of storage depends on the initial freshness of the products and the cleanliness of the container.

NOTE TO WINEMAKERS!

After the wine has fermented under the system, it must be poured into jars (say three-liter jars), leaving 3-4 cm underfill. Using a lid and a pump, begin to intensively pump out the air from the jar, while a rapid release of gases from the wine occurs. Repeat this operation 2-3 times. Wine sealed with a vacuum lid will not sour and will be perfectly preserved.

Vacuum canning system, pump and 9 lids.

Vacuum canning device VAKS is a system for storing food and drinks in a vacuum. This is a simple, practical, original and patented invention.

• VAKS makes it possible to store food with less loss both at home and while traveling or on vacation.
• VAX preserves the freshness of any type of food much longer than with conventional storage methods. This happens because when air is pumped out, the amount of oxygen in the container is sharply reduced, and this leads to a slowdown in oxidative processes, i.e. spoilage of products.

Contents of delivery

• Vacuum canning lid KVK-82 - 9 pcs.
• Pump - 1 pc.
• Cuff (spare) for the pump - 1 pc.
• Individual blister packaging - 1 pc.

Vacuuming- the most natural way to store food. At the same time, vitamins and nutritional properties are preserved, and the products do not lose their quality!
It is impossible to create a perfect vacuum at home, and therefore it is impossible to preserve food indefinitely.
Oxidation releases gases. Gases accumulate under the lid and when their pressure is compared with atmospheric pressure, the lid is opened. To maintain the vacuum, it is useful to perform a control pumping of gases with a vacuum pump after 2-3 or more days, but this is a matter of experience.

Approximate shelf life

How to use the VAKS system

• Check the jar for cracks, chips, and shells both on the jar itself and on its neck.
• Place the lid on the neck of the jar.
• Insert the pump firmly into the recess of the cover.
• To create a vacuum, use the handle to move the rod up and down until it stops. When canning, it is enough to make from three to six shakes, and in storage mode from 15 to 20.
• To open the jar with your finger, lift the edge of the valve on the lid, as a result of which air will noisily enter the jar and the lid will open easily.

As it gets dirty, and also in all cases after preservation, the pump must be rinsed with warm or hot water, for which unscrew the nut and remove the rod from the cylinder. When the lid becomes dirty, it is necessary to wash it, and do not pry the gasket with sharp objects. The valve can be easily removed by pressing with your finger.

If the rod movement becomes stiff, then the pump must be disassembled, the cylinder and cuff must be thoroughly washed, and lubricated with Vaseline.

During long-term storage, the pump cuff may become “hardened” and lose some of its elasticity. We recommend keeping it in boiling water for a few minutes, but if this does not help, then it needs to be replaced.

To check the tightness of the system, we recommend pouring tap water into the jar, not adding 3-4 cm, putting on the lid and pumping out the air from it. Then turn the jar upside down. If air bubbles leak out from under the lid valve, the lid is unusable.

For those who store food in the cellar— beware of mice! There are cases where mice have chewed out the valves on the lids. The seal was broken and the product spoiled. Try it, experiment.

Practice of use

Some users are unreasonably outraged by the fact that it is impossible to preserve products such as raspberries and strawberries. On the surface of these berries there is a huge amount of yeast, which dramatically accelerates the oxidation process.

The shelf life of products depends on their initial freshness. VAKS is a multifunctional system. Over the years, we have accumulated a wealth of experience in food canning. It turned out that vacuum lids successfully replace the metal lids used for canning. Canning, in contrast to the storage of fresh and freshly prepared products, involves thermal (pasteurization, sterilization) processing of both products and cans.

Simplicity, reliability, Possibility to use one lid up to 200 times for at least 5 years - these are the advantages of sealing jars with vacuum lids when canning. After opening the jar and consuming some of its contents, the jar can be resealed with a vacuum seal to preserve the product longer. In this case, the products go from canning mode to storage mode.

Many years of practice have shown that there are no problems when canning such products as: compotes, juices, jams, ketchups, lecho and much more.

But here pickling cucumbers turned out to be problematic, but as users of the VAKS system write, if you follow our recommendations, then everything works out well. Any reference literature recommends pickling cucumbers fresh from the garden. They must be soaked in cold water for 5-6 hours to remove air from them. It is recommended to pierce the cucumber with a knitting needle in several places, or cut lengthwise to half. It is better to soak cucumbers in the marinade prepared for pickling. Place them in a jar with the cut side up and pour boiling marinade over them. After two hours, drain the cooled liquid and fill the jar again with boiling marinade. After 15 minutes, repeat the last operation and immediately seal the jar with a vacuum lid.

When canning all types of food, the jar must be filled up to the neck by 3-4 centimeters, because when air is pumped out with a vacuum pump, a vacuum is created under the lid, as a result of which the water begins to boil, foam and rise upward. Vacuuming should be stopped and repeated after the foam has settled. Three or four strokes are enough to seal the jar with a vacuum lid. Do not allow liquid to enter the pump.

Many who have been using the VAKS system for canning for several years have already gotten used to it and have forgotten about the existence of disposable metal lids. You need to approach this system wisely and learn how to use it.

The capabilities of the VAKS system have not been fully studied. One woman with Fr. Sakhalin told in a letter about her experiment: “... they slaughtered a goat, meat chopped into pieces, put in jars and sealed with vacuum lids...” The meat, in her words, was perfectly preserved until the “last bite.” Unfortunately, she did not write how long and where the meat was stored.

Another user in his letter recommends: “ Home wine, after it has fermented under the system, pour it into jars and seal with vacuum lids.” He recommends pumping out 2 or 3 times, which releases a large amount of gases, which include fusel oils, acetic acid and many other processed products. A bouquet of wine only benefits from this. In the West, they even make special vacuum plugs through which gases are pumped out of wine bottles.