Introduction

When the COVID-19 pandemic began to spread globally, governments around the world imposed restrictions, including social distancing measures. During this period, many people turned to canned and preserved foods as a way to stock up on essentials. The packaging industry became an essential sector, supplying safe and long-lasting food packaging solutions to meet the increasing demand. Among the various food preservation techniques, dry canning and vacuum sealing are two popular methods widely used in the packaging industry today. 

This post looks at dry canning vs. vacuum sealing as methods packaging industries use to preserve and package food you find in retail shops. Read on!

What is Dry Canning?

Dry canning is a preservation method of drying foods such as beans, grains, and cereals by putting them in jars and then heating them at about 200 Fahrenheit. The heat on the food destroys any microorganisms in the food; hence the food will have a longer shelf life. Although it is known as dry canning, it is not a canning process. Dry canning sterilizes the food, removing all the germs the food had before.

Dry canning has three methods; oven canning, oxygen canning, and food saver sealers. In all these methods, make sure you sterilize the jar first before adding any food.

• Oven canning: fill jars with dry foods, leaving some space on top. Preheat the oven to at least 200° Fahrenheit while the jars are inside since if you put the jars in the heated oven, the temperature difference might cause breaking. Let the jars stay there for a while, then cool.
• Dry canning with oxygen: it is a very safe and easy method to dry your canned food. You use oxygen absorbers containing iron powder which will attract oxygen molecules to it, reducing the amount of oxygen in the jars.
• FoodSaver jar sealer: You can use a mason jar with the FoodSaver machine. The machine seals jars and creates a vacuum, preventing air from entering the jar.

To see this method in action, watch the short video guide below on How To Seal A Jar Sealer:

Each of these methods is effective in its way, and it’s crucial to sterilize the jars before sealing them to avoid contamination. Nevertheless, the majority of companies and manufacturers depend on more sophisticated technologies to be more productive, safer, and achieve good quality outcomes. For example, automated dry canning systems, such as automatic can sealing machines in one production can seal numerous packs and lessen the risks of contamination.

What is Vacuum Sealing?

Vacuum packaging is a preservation method that involves sucking out oxygen from a jar containing food to extend its shelf life. The vacuum sealer machine then seals the can/jar to prevent any oxygen from reentering the container. Although it is impossible to eliminate all oxygen from the jar, the amount that remains is very little, hence, preservation is still valid. In an industrial setting, a can seaming machine contains a vacuum chamber where the process takes place. 

Oxygen is a factor in food spoilage as it allows the colonization and growth of microorganisms in foods. The organisms are molds, fungi, and bacteria. Vacuum sealing permits the food to have a very long life without interfering with its flavors, texture, or colors. It is a very beneficial way of preserving food. You can get these can sealer machines that contain a vacuum to promote your products among consumers in the packaging industry.

Vacuum packaging has some steps, which include;

• Placing the food inside a container is usually an automatic process, but sometimes manual, depending on the type of machine in your factory.
• The machine then removes all the air from the container.
• After vacuuming, the sealing process takes place to block any air from getting back into the container.
• The packed products are now ready for shipment and delivery to your target stores.

Dry Canning vs. Vacuum Sealing: Shelf Life Reference Chart

When choosing between dry canning and vacuum sealing, understanding how long your food will last under different conditions is essential. Below is a reference chart comparing the shelf life of commonly preserved foods using these two popular food storage methods. All values assume typical home storage—cool, dry, and out of direct sunlight.

Usage Tips:

• Always ensure zero moisture in foods before sealing to avoid mold or spoilage.
• When vacuum sealing dry goods, consider adding oxygen absorbers to extend shelf life—especially useful for beans, flour, and coffee.
• For cooked or high-fat foods, always store in refrigeration or freezer. Vacuum sealing does not prevent the risk of botulism at room temperature.

Dry Canning vs. Vacuum Sealing

As a packaging company, you want to package your products in the best way possible to build your brand and promote your services in the market. The issue remains, canning vs. vacuum sealing. Although both methods have their advantages and disadvantages, you still want consumers to trust your products. Choosing which way to use is not easy, but below is a guide that will help with the dilemma of vacuum sealing jars vs. canning.

Dry Canning Pros:

• Dry canning is possible for many foods, from grains, cereals, pasta, beans, etc.
• There is no need for electricity or any other power source as the food stays fresh after the process.
• You do not need a freezer or refrigerator; you can just put the food on a shelf.
• Sealing does not permit any contaminants to enter the jar.
• Dry canning preserves both small and large quantities of food.

Dry Canning Cons:

• There is a probability of breakages of jars breaking while in the oven.
• There would be a risk of food poisoning(botulism) if sterilization were not sufficient.
• You cannot preserve some foods using this method, such as nuts, seeds, and other oily foods.
• Dry canning does not preserve the flavors and texture of cooked food and fresh meat.

Vacuum Sealing Pros:

So, why has vacuum sealing become so popular in the food industry? The answer lies in the numerous benefits of vacuum sealing food. From preserving delicate flavors to drastically extending freshness, here are the key advantages that make this method a top choice for many producers.

• Vacuum sealing extends the shelf life of foods, especially when storing them in a refrigerator or a freezer.
• The method preserves the texture and flavors of the food.
• You can preserve as much food as you want.
• The technique permits the preservation of both cooked foods and fresh meat.
• You can also store cookies, crackers, and other dry foods.
• Fresh vegetables and fruits are also good candidates for vacuum sealing.

Vacuum Sealing Cons:

• A power source is necessary when using a freezer or refrigerator.
• A good vacuum sealer machine can be pretty costly.
• Sometimes the machine can suck up liquid during vacuuming making it not seal properly.

Which One to Pick: Dry Canning or Vacuum Sealing?

You should choose dry canning or vacuum sealing based on what affects food quality, how you store it, and how efficient the process is.

• Type of Food

Grains, legumes, pasta, and powdered ingredients are best preserved using dry canning. They do not need to be refrigerated and will stay fresh for a long time when the package is sealed. Unlike canning, vacuum sealing is more effective for preserving a variety of foods, mainly meats, vegetables, cooked meals, and snacks that are prone to spoilage. It keeps the food’s flavor, texture, and nutrients better than dry canning.

• Storage and Shelf Life

If you want to store your food for a long time at room temperature, dry canning is a convenient and energy-free method. It is perfect for storing large amounts of food and for emergency supplies. Vacuum sealing is meant to reduce the amount of oxygen that comes into contact with your food, which helps it stay fresh longer. Storing sealed products in a refrigerated or frozen environment helps them keep their quality for a much longer time.

• Production Scale and Automation

If you are preserving food at home or for a small business, dry canning is the easiest method to use, as it needs only simple tools and little energy. But in commercial or industrial areas, vacuum sealing is usually chosen because it can be used with automated systems. Because they are consistent, hygienic, and cost less to operate, high-speed vacuum sealers are perfect for businesses that want to increase their production.

• Equipment Investment and Operational Costs

It is usually less expensive to start dry canning, since the main tools are ovens and oxygen absorbers, which are not very costly. It is also very economical to run regularly. Although vacuum sealers may be more expensive to buy, especially for the most advanced models, they help preserve the quality of food, make products more appealing, and ensure precise packaging, which can make up for the initial cost over time.

Choosing the Right Equipment: Home Use vs. Industrial Scale

When choosing vacuum sealing equipment, the needs of home users and industrial users are quite different. Below is a comparison to help you choose the right sealing method.

Home Use Equipment (Suitable for Small-Scale Operations)

FoodSaver Series (e.g., V4400, FM2000)

• Use Case: Ideal for everyday storage of dry goods, leftovers, frozen foods.
• Compatible Containers: Works with Mason Jars and vacuum sealing bags.
• Pros: Easy to use, cost-effective, perfect for beginners.

Handheld Vacuum Sealers (e.g., Geryon, Inkbird)

• Use Case: Perfect for small batches, travel, and camping.
• Compatible Containers: Primarily works with vacuum bags; some models support Mason Jars.
• Pros: Portable, convenient, great for occasional use.

Industrial Equipment (Suitable for Large-Scale Production)

Vacuum Chamber Sealers (e.g., VacMaster VP215)

• Use Case: Ideal for large-scale packaging of dry goods, refrigerated, and frozen foods.
• Compatible Containers: Works with large vacuum bags, glass jars, and metal cans.
• Pros: High efficiency, continuous operation, great for commercial packaging.

Automatic Vacuum Can Sealing Machines (e.g., Levapack)

• Use Case: Best for long-term storage of bulk dry goods and pre-packaged meals.
• Compatible Containers: Supports metal cans, glass jars, and comes with nitrogen flushing.
• Pros: Highly automated, perfect for large-scale production.

Selection Tips:

• Home Users: We recommend FoodSaver Series or Handheld Vacuum Sealers, both offer great value and ease of use.
• Commercial/Industrial Users: Consider Vacuum Chamber Sealers or Automatic Vacuum Can Sealing Machines for higher efficiency and large-scale operations.

Maximize Shelf Life with Levapack’s Vacuum Sealing and Canning Machines

Levapack offers high-end seal food machines designed to satisfy the customers’ needs as they relate to food manufacturing. Whether you are into dry canning or vacuum sealing, rest assured that Levapack’s cutting-edge technology will help you become more efficient, consistent, and produce higher-quality products and services.

Products such as the Negative Pressure Vacuum Tin Can Sealer or Fully Automatic Nitrogen Filling Vacuum Can Sealer surely are some of the packages that Levapack has to offer for those willing to store items such as groceries or dry items for longer periods. Being robust due to the stainless steel elements and possessing high-tech features such as nitrogen flushing and air-tight seal Levapack’s equipment will help in increasing shelf Life, decreasing waste, and improving performance.

Apart from the standard equipment, Levapack also caters to production needs by customizing machine dimensions, height adjusting, door sealing for different containers, etc. Levapack also backs you up with training, and machine problems, and monitors the work for 16 months so that you don’t have to stress over getting the work done properly.

Talk to Levapack today and find out how our machines can boost your food preservation and packaging procedures!

Conclusion

Dry canning and vacuum sealing are both effective methods of food preservation. Dry canning is especially good for dry food without any refrigeration needs, while vacuum sealing is best for dry, canned, and perishable foods such as meat and vegetables. Each technique has its advantages and is best suited for different packaging requirements in food processing.

For food producers, it is very important to know the merits and demerits of the two methods to choose the right technique. Sophisticated packaging machinery is highly regarded in this context. Machines meant for dry canning and vacuum sealing boost productivity, cut down on mistakes, and preserve the quality of the sealed food.

There are different kinds of packaging equipment based on the type of products. Be it dry goods or perishable foods, the right packaging equipment can elevate the shelf life, safety, and quality of your products. Besides, these machines also assist in the reduction of input waste and enhance output efficiency, thus making these machines highly valuable to any food packaging business.