Next to questions about the feasibility of adding veggies to salad in a jar (answered here), readers ask me most often which vacuum-pack machine to buy. I’ve done some homework and tried out a few different systems to save you the trouble and give you some choices.

A simple FoodSaver vacuum-pack machine with the requisite port needed for the wide-mouth attachment

When I started vacuum-packing salads, I used a FoodSaver machine like the one above. I ordered the wide-mouth attachment and purchased wide-mouth (easier to seal and fill than regular-mouth) quart-size glass canning jars.  Unless you have great plans to vacuum-pack most of the food in your refrigerator and freezer, you don’t need a fancy machine. However, to make salad in a jar my way, you must have the following:

1. a port on the machine (see picture above)
2. the wide-mouth attachment (ordered separately)
3. a hose

Please note the hose comes with the machine, not the attachment. You can order a replacement hose here.

The reuseable flat lid goes on top of the jar inside the attachment when lettuce is ready to be vacuum-packed. Once sealed, remove the attachment and place the metal collar on top of the flat lid as insurance to keep the jar sealed in the refrigerator.

I still love my FoodSaver and use it occasionally, but I’ve found some cheaper and space-saving alternatives.

The handheld system seen below is also manufactured by FoodSaver but costs only about $20 and sometimes you can find it for less. You still need the wide-mouth attachment as seen in the picture, but not the hose. You must press firmly against the opening in the top of the attachment to seal the hole so the machine can vacuum properly.  It’s rechargeable. This gadget can also be used with specially-designed zipper bags sold by FoodSaver.

Press firmly to create a seal on top of the attachment.

Another option I recently discovered is a hand-held sealer by Reynolds called a Handi-Vac. Although I think they may be out of production now, they are still available at some Big Lots stores for only 3 dollars. Again, you don’t need the hose, but you still need the wide-mouth attachment.

Battery-powered Reynolds Handi-Vac

This works the same way as the Food Saver hand-held device. Position the nozzle over the top of the wide-mouth attachment and press the button to suck the air out of the jar.

Cover the hole and press firmly to create a seal that will allow air to be sucked out of the jar.

This is my personal favorite because it is cheap, small, relatively quiet, and it works!  Hope you can find one.

Oh– and one more thing…it works with Ziploc vacuum bags sold at the grocery store but only if you purchase this little rubber adapter sold by Reyn-Lock.

WORKS GREAT with Ziploc vacuum bags!

At 19.95 for one of these adapters, it is incredibly over-priced, and I could only justify it in the name of research. The seal doesn’t seem to hold quite as long or as tightly as a regular FoodSaver machine does with custom-cut bags, but the Ziploc bags are more convenient due to the ease of resealing– perfect for cheese and nuts.

I do have one more option in case you already own a regular FoodSaver machine and a large FoodSaver canister. Attach the hose to your machine and the canister lid. Put the jar inside the canister and seal. Immediately remove the jar and place the metal collar on top of the flat lid and repeat with your other jars.  This is a really good use for these canisters because they are not good for storing food.  My experience, shared by many, is that these canisters quickly develop cracks, making them useless–except for sealing salad in a jar.

Best use I can think of for these canisters sold by FoodSaver

I have not tried any other brand of full-size vacuum-pack machines because I have not found any with the large-mouth jar attachment.  If you know of one, please let me know.

Also, I have not received one dime for references to FoodSaver, Reynolds, or Reyn-Lock in this post.  Just sharing what works for me.

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I‘m not much in the mood to cook this week. I usually feel that way after marathon cooking sessions connected with holidays or parties, even though I love doing it. Just as well. I have something else to share.

I recently put up a new video on You Tube entitled “How to Make Salad in a Jar That Lasts a Week”. This is no great Hollywood production but I hope it will inspire you to give this idea a try if you’ve been curious.

This also seems like a good time to answer questions about making Salad in a Jar in a way that’s easier to read than sifting through the entire comment section. If you still have unanswered questions, leave them in the comments here and I’ll get back to you ASAP.

Frequently Asked Questions about Salad in a Jar

I’ll start with the NUMBER ONE, TOP QUESTION!

1. Can I include other vegetables along with the lettuce?

Yes, but the length of time you can keep the lettuce-filled jars will most likely be shorter (much shorter in some instances) depending on which vegetables you add and how fresh they are in the beginning. Personally, I never add anything to the lettuce for 3 reasons:

• It takes longer to prepare the jars. I don’t want to spend more than 20 minutes–MAX– on a job that loses its novelty after awhile. Don’t misunderstand. 20 minutes of trouble is well worth the benefit– kinda like doing push-ups. But this is a lifestyle for me so it has be sustainable.
• I want my salads to last at least a week or longer.
• I never know what kind of salad I’ll be in the mood for from one day to the next so a simple jar of lettuce gives me a clean slate.

Reader Rick did an experiment adding various veggies to his jars of lettuce.  You can read about it here.

2.  I’ve heard rinsing the lettuce in lemon juice or vinegar will help it stay fresh longer, so maybe I don’t really need this machine.

After a reader suggested this, I did a side-by-side experiment rinsing lettuce with diluted lemon juice compared to vacuum-packed lettuce. The lemon-juice-rinsed and cut lettuce was beginning to turn brown after 3 days. No comparison!

3.  Any suggestions for other ways to use a vacuum-pack machine?

There are too many to count but these are MY current favorites. See comments on the original Salad in a Jar post for other ideas.

• Use jars for rice, flour, oatmeal, granola and other dry pantry items. It’s also good for homemade stir-fry sauce, barbecue sauce or salad dressing stored in the fridge.
• Use the (way too expensive) bags for cheese, leftovers, and meat. (Can you tell I am not compensated in any way by FoodSaver?)

4.  Are the flat lids used to seal the jars reusable?

Yes, until they get bent or they rust. I still use some of the ones I started out with 7 years ago.

5. Do I need an attachment for each jar and where do I buy one?

No. The attachment fits over the opening with a flat lid between the top of the jar and the attachment. Once sealed, the attachment is pulled off. See video.

Large mouth jar attachments are available online.  I’ve never seen them in a store but sightings have been reported.

6.  Which vacuum-pack machine should I buy?

I only know about FoodSavers so I can’t speak about other brands. Look for a machine that has a port for the attachment. I talk about that in the video. You don’t need all the bells and whistles for this project but the really cheap ones don’t have a port, so beware.

7.  I prefer to tear lettuce with my hands or cut it with a plastic knife because it helps keep the edges from browning. Why is that unnecessary with this method? Vacuum-packing removes the oxygen that causes the lettuce to brown. I use a sharp knife so I can chop it fast and in fairly small pieces. Hands and plastic knives are way too slow for me. Remember?!  20 minutes. MAX. That’s all the time I allow.

8. Can I preserve other types of greens in the same way?

I’ve experimented with spinach and spring mix. Neither lasted more than 3-4 days. They’re just too fragile. Although some say it works for them. I can’t recommend it. I’m a hearts-of-Romaine girl.

9. How often do you eat salad in a jar? 

It’s what I take to work for lunch every day– along with a very small serving of something that’s hot i.e. soup or leftovers, just to keep things interesting.  

10. Do you get tired of lettuce?

Honestly, yes. I weary of preparing the jars so I try to do it on the weekends when I’m not tired or rushed like I am at 6 AM getting ready for work. If I get sick of eating salads, I take a break but I’m usually back to them in a day or two because I feel more energetic and my clothes fit better. When I get bored, I switch up the toppings and dressing.

Many thanks to my friend, Caleb Hastings, who shot and edited the video.  I think he did a great job considering what he had to work with.

Here is a sampling of what others are saying about their experience with Salad in a Jar

(We’re talking about vacuum-packed lettuce here– not to be confused with the many versions of a layered salad with dressing and various veggies added to the jar but not vacuum-packed.)

http://blog.rickk.com/food/2010/03/the-great-salad-experiment.html

http://lunchitpunchit.com/2011/07/salad-in-a-jar/

http://www.patchworktimes.com/2011/11/13/salad-in-a-jar-start-to-finish/

http://farmflavor.com/salad-in-a-jar/

http://lifehacker.com/5830602/enjoy-fresh-salads-all-week-with-a-vacuum-sealer-and-mason-jars

http://www.realfoodallergyfree.com/2011/08/salad-in-a-jar/

http://steamykitchen.com/17001-fab-finds.html

http://www.whateverdeedeewants.com/2011/05/salad-in-jar.html

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THis giveaway is closed– long ago, actually. So sorry.

In anticipation of post-Superbowl guilt and regret regarding food choices and excess, I’m revisiting the whole salad-in-a-jar idea this week.  It is my number one skinny secret.

I’m also celebrating the 6-month anniversary of this blog.  Leave a comment to be eligible to win the giveaway at the end of this post.

Several commenters on the first post of this blog, Salad in a Jar, have asked questions about using other methods to preserve lettuce.  To validate my claims about why vacuum-packing lettuce is better, I did a scientific experiment right here in my very own lab kitchen.

On Sunday, January 17, I cleaned, chopped (with a regular knife–no plastic knife or hand tearing here because I don’t have time for that) and vacuum-packed Romaine lettuce fresh from the store.

Can’t be sure how fresh the lettuce in the store was and I realize it could be a factor.  Nevertheless, I pretty much ignored that fact since it is out of my control.  I always try to buy the latest date I can find–as I’m sure you do also.

In addition to the vacuum-packed lettuce, I  prepared a plastic bag full of lettuce with a paper towel to absorb moisture.  I also packed lettuce in quart jars but did not vacuum pack it–simply put the lid on.

Second Day

Fourth Day

Sixth Day

Eighth Day

Tenth Day

Twelfth Day

Fourteenth Day

What you cannot see here is how moist the lettuce is in the vacuum-packed jars compared to the other lettuce. Which means it’s crisper.  Of course, there are no brown edges like the plastic bag lettuce and  lettuce from the unsealed jar because there is no oxygen inside a vacuum-packed jar.

Let me reiterate that ALL LETTUCE WAS STORED IN THE REFRIGERATOR for the entire two weeks.

Only Romaine lettuce was tested.  I would expect results with other types of lettuce to vary.

Observations:

1.  Up until the fourth day, there doesn’t appear to be much difference in the brownness of the edges.  However the vacuum-packed lettuce is crisper and more moist compared to the others.  Guess you’ll have to take my word for it.

2.  Unsealed, cut lettuce goes downhill after four days.

3.  If you do not cut the lettuce, the results may be different.  However, my whole reason for vacuum-packing lettuce is to make a grab-and-go salad that requires absolutely no preparation on a busy workday morning.  Therefore I have NO EXCUSE for not taking a healthy lunch–every single day.

If you have been thinking about purchasing a vacuum-pack machine and aren’t sure if you will use it, here is my advice.

1.  If you want to pack lettuce as I have shown, you ABSOLUTELY MUST have a wide-mouth lid attachment.  You cannot pack lettuce in plastic bags.

You may also use plastic canisters sold with some systems but my experience with them is bad.  They crack. Quickly.  Don’t waste your money.  Besides, the glass quart jars are cheap and you’ll want several of them.

2.  Do you regularly shop at warehouse stores?  If so, you can use it to freeze smaller portions. (Remember the plastic bags are expensive to buy.) Vacuum packed food does not turn icy like  it does in plastic wrap or regular plastic bags.

3. Do you like to seal your flour, sugar, cornmeal, pasta, rice, etc?  Quart and half gallon canning jars work well.  Again you will need the wide-mouth lid attachment.

4. Do you like to keep your leftovers? If so, this is a great way to store them in the freezer while maintaining maximum freshness. Avoid the “icies”.

To summarize, if you don’t cook much, don’t buy much food, don’t think more than one day ahead about what you will eat, and/or have no interest in storing lettuce or fresh produce longer than 3-4 days, I would not recommend a vacuum-pack machine.

If, on the other hand, you cook a lot, buy in quantity, or want to get serious about eating right even though you have a tight schedule (i.e. salad in a jar), think about  buying this handy gadget.

If you came to this post without any prior knowledge of “Salad in a Jar”, check out my video for a quick lesson in how to do it.

Are you still with me?  If so, I am giving away a brand new vacuum pack machine from FoodSaver to celebrate the 6-month anniversary of this blog.  It will come with a wide-mouth lid attachment which is essential for packing salad in a jar.

To enter the contest, tell me your favorite kind of food to see on this blog.  It could be a specific dish or a general category such as desserts,  low-calorie food, salad ideas, quick and easy or family favorites.

Please don’t enter more than once–thank-you very much. Winner will be chosen at random.

The contest will close Thursday evening, February 11! 2010 at 10:00 CST.  Winner will be announced Friday morning February 12, 2010.

p.s.  If you are reading this in your email, please leave a comment on my actual blog–online–to be entered in the contest.

p.p.s.  This contest is sponsored only by me, Paula

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My number one secret for eating dessert without dieting is eating a large salad in a jar every day for lunch.

Here’s why I, a reformed salad-hater, now love salad:

1.  Limitless variations of dressing and add-ons

2. Gives wiggle room for small indulgences the rest of the day

3. Adds fiber and bulk to your diet

4. Fills me up with few calories

5. Gives lots of chewing satisfaction

6. Easy lifestyle change to implement and adopt forever–this is not a diet!!!!

Does it sound like a lot of work to prepare a salad everyday? Especially on a busy workday morning? Hang on!

I have devised a way to make salad for 7-9 days — at one time. My method takes less than 30 minutes (with a little bit of practice). It will stay crisp and fresh for more than a week.

Consider these benefits of storing salad in a jar.

1.  No brown edges on the lettuce and no wilted leaves

2.  No getting out the salad spinner every day to make a salad

3.  On the run? Grab a jar and take it with you. Eat right out of the jar if necessary although I prefer a bowl or plate.

4.  Save money–especially when you buy the lettuce in bulk from Sam’s or Costco. No more wasting money on prepackaged salads that often aren’t fresh the day you bring them home.

5.   Glass jars are washable. Not only are you helping the environment, you are saving money.

My secret?? A vacuum-pack machine with a wide-mouth jar attachment. I have a FoodSaver brand but I’m sure other brands would also work if they have the right attachment. See this post for more advice on what to buy. Which Vacuum-Pack Machine Should I Buy to Make Salad in a Jar?

This will not work with the plastic bags and the vacuum. The lettuce would be completely squashed and bruised.

PLEASE NOTE:  In my experience this technique does not work well with spinach or spring mix. I wish it did!

For a quick overview of the process, check out the video below.

Assemble equipment.

* lettuce
* sharp knife (My favorite is a Wusthoff Santoku knife)
* chopping board
* salad spinner
* very large mixing bowl
* clean quart-size Mason glass jars with lids
* vacuum pack machine

My favorite lettuce is Romaine –usually hearts of Romaine. Wash it well but leave intact.

Cut lengthwise through the entire head at least 4-5 times.

Now slice crosswise about 3/4 to 1 inch apart according to your preference.

Fill salad spinner and spin dry.

Dump into a very large bowl. Fill jars. I pack them as tight as possible.

Seal jars using your vacuum-pack machine. Screw on rings as insurance to keep lid sealed. Refrigerate up to 1 week or even longer if your lettuce started out very fresh.

Addendum: Only one wide mouth adapter is required.  The round, white attachment you see below goes on top of each jar during the sealing process.  First, you put the flat part of the lid on top of the jar. Then you place the wide mouth sealer that has been attached to your machine with the hose you see here (provided with attachment) on top of the jar. Hit the “canister” button. Remove the attachment, leaving the flat lid firmly attached to the jar. Screw collar part of jar lid over the sealed flat lid to insure the lid will not lose its seal over the next few days.  Go to next jar and repeat these steps.

Store jars in the refrigerator–up to 10 days depending on how fresh the lettuce was to begin with. These will be like gold when you are hungry and want something healthy but have no energy and/or time to prepare a salad. That would be every morning for me.  (Preparing my lunch that is–I don’t eat salad for breakfast.)

When ready to eat, pop the lid and empty into a bowl or onto a plate. Add salad dressing, veggies/fruit/nuts and Fiber One (instead of croutons). Enjoy chewing.

ADDENDUM:  I’ve had several questions regarding the necessity of a vacuum-pack machine.  The secret to the success of salad in a jar is lack of oxygen.  You must vacuum-pack to remove the oxygen.  See this post for pictorial comparison of various methods of lettuce storage.

I like my salad in small pieces so I chop the lettuce with a knife.  Without the vacuum-pack, the cut edges of the lettuce would be brown in a day or two or less. If you leave the lettuce whole, unchopped and untorn, it will last longer even without the vacuum pack. Wash, dry and store in zippered plastic bags with a paper or cloth towel to absorb the moisture.  Of course, you can cut the lettuce when you are ready to eat but I like to have everything ready to go so I have NO EXCUSES for not eating a lettuce salad.

Many people have asked about adding other vegetables.  This can be done but the shelf-life of the vegetables varies a lot compared to the lettuce.  For example, while the lettuce may still be good for several days, the cucumbers you packed with it can go bad within 2-3 days depending on their freshness.  I personally, stick to lettuce only and decide each morning what I will eat with it depending on my mood and availability of fruits and veggies.  Commenter Rick did a study about this and posted his results here.

Looking for more ways ideas for ways to make your diet healthier? Click here to see a few of my own personal skinny secrets.

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Wondering what I put on all the salads I pack in a jar? (salad-in-a-jar)  I like variety but convenience, calories and healthiness are bigger concerns. Add the fact we only have a dorm-size personal refrigerator at my work for about 8-10 employees.  So non-perishable and easy to carry in my lunch bag are also good.

Let’s look at the dressing issue first.  I can’t store a lot of bottles of salad dressing in that tiny refrigerator so I have devised a better system.   In the past, I used small (2-3 oz) plastic containers to make individual servings.  But they were hard to keep up with in the dishwasher and my “plastics” drawer.  Does anyone else have problems with missing lids, or unmatched sets?  I found the solution at the restaurant supply store–small, inexpensive individual plastic cups with lids like restaurants use.  Can’t beat them for convenience.  Toss when done.  I like the small size for two reasons:  portion control and easy-to-carry in my lunch bag. Make up plenty and store in the butter compartment of the refrigerator.  It’s not a good place to store butter because butter needs the coldest spot in the fridge.

Regarding the dressing itself, I prefer homemade.  But time constraints and laziness more often prevail.  I look for something at or below 80 calories per serving.  For a quart jar of lettuce, I need about 2-3 oz. depending on the viscosity of the dressing. Until I come up with something more original (which I will post here when I get to it) my favorite today is the Honey Mustard Great Seasons Brand from Walmart, (I have done extensive research on diet Honey Mustard Dressing and this has been declared the winner.) I also like Ken’s Raspberry Pecan and most any of the diet balsamic vinaigrette dressings. Beware of the extremely low calorie dressings.  I think they taste like flavored water but suit yourself.  I’m not willing to eat crummy food in the name of saving calories.

Keep add-ons simple.  If I ate lunch at home with a large refrigerator at hand, I would be much more creative.  For now, I like to mix toasted almonds (see note at the end) with smoked sundried tomatoes (found at Krogers and much tastier than plain sundried tomatoes) or dried cranberries, blueberries or other dried fruit. Bags of these combinations will keep for weeks in your desk drawer. Sprinkle ¼ to 1/3 cup of Fiber One in place of croutons.  It may seem weird at first but it really is good and adds lots of crunch and fiber.  It’s also good in place of tortilla strips or fried wonton strips.  Eating salad at home is much more interesting.  I may add marinated mushrooms or artichoke hearts, sliced pickled beets, hardboiled egg, tomatoes, etc.  You probably have your own favorites but watch the calories.  For that reason, I rarely add cheese.

With my system on a busy morning you can:

* Grab a jar of lettuce from the fridge.
* Choose a salad dressing (already packaged in individual container).
* Keep Fiber One (or substitute) and bags of almonds/dried fruit/vegetables at your work or in the pantry ready to go.

Now you can have a healthy salad with no preparation in the morning if you have done your homework (less than 30 minutes with practice) beforehand.

Note:

Did you know you can toast almonds (or pecans or any other nuts) in the microwave?  Place about ¾ c. on a paper plate. Microwave on HIGH for 1 minute.  Stir.  Microwave an additional minute and let sit on the counter till cool.  DO NOT try to cook for 2 minutes without stirring.  They will burn.  (Times may vary with different microwaves.)

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