I have a question...
In the earlier posts it asks about doing this for smaller storage of beans, rice, other dried goods etc.
I do this with oxygen absorbers and it works excellent! And, it lasts for years.
Just pour your product in, throw in an absorber, seal and wait for the "ping!".
I use canning jars, or any other jars that have a seal in them (spaghetti jars, etc.)
I get the absorbers at Winco for fairly cheap.
Not knocking this way of sealing them at all, just wondering, what would be the advantage of vacuum sealing the jars?