Bob Terwilliger wrote:
> Nanzi wrote about her food saver:
>
>> I have the one that does wet, dry, and jars, however I have never
>> purchased the jars, but the port is there should I need jars.
>
> I haven't bought the jars because all the reviews I've read said that
> they break very easily, often with no shock whatsoever. The reviewers
> seemed *extremely* disgruntled about that. It's a shame, because if the
> jars were sturdy, I'd like to try vacuum-marinating in them.
>
> Bob
I use a gallon glass canning jar Bob. Stuff the meat in through the
widemouth opening, put a canning jar lid on it, crank up the vacuum
pump, sucks the air out and seals the jar. You can practically see the
meat sucking up the marinade. Works a charm.