JARMAX Chamber Vacuum Sealer | 12L Deep Chamber for Mason Jars

Avid Armor JARMAX Chamber Vacuum Sealer

The Only Machine We Build for Jars

Every other chamber sealer in the line is designed around pouches, with jars as something they can also do. The JARMAX is the reverse. Its chamber measures 8.5 inches of interior depth, roughly two and a half times deeper inside than any other chamber we build, which is what lets four quart jars stand upright in one cycle, or six or more pints and half pints using the included stainless wire shelf. A shelf of freeze-dried stock or a season of harvest goes through in batches instead of one jar at a time.

Four Jars a Cycle, Not One

A jar sealer that runs off a hose attachment evacuates a single jar, then you break the seal, move the hose, and do it again. Inside a chamber every jar is evacuated on the same cycle, using nothing but its own two-piece lid. Load the chamber, close the lid, and the batch finishes together under a flat tempered glass lid you can watch it through. Regular and wide mouth jars both work, and no special attachment is needed for any of them.

It Still Seals Pouches

The twin-wire seal bar measures 10.5 inches and takes any chamber pouch up to 10 inches wide, which covers the 6" x 10", 8" x 10", 8" x 12", 10" x 10" and 10" x 13" sizes. It is rated for heavy Mylar up to 7 mil, so long-term storage pouches seal at the same setting as everyday food. Two filler plates raise shorter pouches to the bar. The 30 pouches in the box are 11" x 10" outside, with a quarter inch of side seam on each edge, which puts the opening at 10.5 inches and squares it up against the full width of the wire.

Liquids Go In, Spills Come Out

Because a chamber equalizes pressure around the jar instead of pulling air through the opening, bone broth, brine, soup and sauce stay where you put them at full vacuum. The removable silicone chamber liner is the part that makes that practical day to day: it has handles and a pour spout, so a spill inside the chamber gets lifted out and poured off rather than wiped out of the corners of the machine.

Sealing Jars Is Not Canning

The JARMAX vacuum-seals jars. It does not replace pressure canning, water-bath canning or heat pasteurization, and those are what make fresh vegetables, tomato sauce and other perishable foods safe to keep at room temperature. Use it for dry goods, freeze-dried and dehydrated stores, and for extending refrigerated and frozen life, and follow tested canning procedures for anything meant to be shelf-stable.

Real Timed Control, Not Presets

Vacuum time adjusts from 25 to 99 seconds and seal time from 3 to 9. That is true timed control, and only three machines in the line offer it: this one, the USV20 and the USV32. Every other model runs fixed presets. Jars, dense wet foods and heavy storage pouches each want a different pull, and a timed dial lets you set it and repeat the same cycle exactly rather than accepting whatever a preset decides.

Marinate Mode Runs the Cycle for You

A dedicated marinate setting pulses vacuum and release automatically, working brine into meat in minutes rather than overnight. It runs on an open dish set directly in the chamber, so there is no pouch to fill, and it works the same way for craft infusions and flavored syrups.

No Oil, No Service Schedule

The JARMAX runs the same full-size dry double piston pump as every full-size machine in the line. Dry means there is no oil to buy, no reservoir to check, and no conditioning cycle to run before or after a session, which is why these machines keep sealing for years on nothing but occasional cleaning. What does eventually wear is the seal bar and the lid gasket, and a replacement for each one ships in the box. Years from now when a part needs swapping, it is already on your shelf. No part number to hunt down, no waiting on a shipment, no downtime in the middle of a season. That is how we build.