The Airtender vacuum lids fit the most commonly available size clip top jars, often referred to as "85"or "90". This means that they are compatible with multiple designs and brands, such as Bormioli Fido, Kilner and IKEA, as well as many private label brands.

Because of the large number of brands and jar designs, as well as the nature of glass production, it's always possible that lids do not properly fit certain jars. If you arew uncertain about the compatibilty with our jars, please do not hesitate to contact us.

Alternatively, you can select any of the complete sets of jars with lids and Airtender vacuum pump.

When you save food in plastic containers and bags, there is always a risk of chemicals slowly leaching into your food. Especially when those containers are routinely washed in the dishwasher. Yes, the materials may have been labelled as ‘food approved’, but the effects over time when directly in contact with food are still uncertain.

Apart from the chemical problem, there is evidence that tiny pieces of plastic called “microplastics” and “nanoplastics” separate from containers and lids into your food. These plastic particles end up in the body, which poses severe health risks.

Glass, however, does not leach chemicals and does not disintegrate into your food. It has been a safe and trusted way of storing and preparing foods for centuries. And of course: 100% recyclable and sustainable!

Pickling and marinating with vacuum works largely in the same way as the “traditional” technique. You place your (cut) ingredients in the marinade, liquid or brine, so that they can absorb the flavours.

The big difference is that, with a vacuum, you ensure that the flavouring process is accelerated. How exactly does that work? The vacuum ensures that the fibers of the vegetables or meat are slightly pulled apart and any air and juices are also extracted. This creates space for the marinade or liquid to penetrate the food faster and deeper.

When picking and also infusing (for example making fruit flavoured water), something extra happens. Flavours and aromas are also extracted from your vegetables or fruit, enabling them to quickly mix with the liquid around them. As a result, an exchange of intense flavors is created.

For inspiration on what to marinate, pickle or infuse, please visit our recipe page.

Food loses quality when it’s exposed to air. It’s the reason that, for example, cookies and cereals lose their crispiness. That process is called “oxidation”. So, by removing the air from a jar, you slow down oxidation and your food stays fresh and full of flavour and nutrients.

The second reason that food spoils is bacteria. For example, when strawberries and blueberries get soft and moldy. Most bacteria need oxygen to work. So, remove the air and, again, you will slow down loss of quality.

Although air is the most important factor, there are more factors that contribute to spoCan I use the same ilage, such as temperature and sunlight. And, of course, the condition of the food before storage and hygiene when handling and preparing food.