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So I'm looking to make some simple syrups (lavender, basil, etc...). In looking around I see that making 1:1 syrups via the "hot" process it should safely last two weeks and up to a month.

If I were to get a vacuum sealer, would that preserve it longer? This would be a resealable system, not a one time seal process. If the vacuum sealer would be effective what product specifically would do so?

Preliminary I was looking at this one: http://www.amazon.com/FoodSaver-T03-0023-01-Wide-Mouth-Jar-Sealer/dp/B00005TN7H

Perhaps there is something better or perhaps this is not meant for liquids.

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    Could you please add a link or description to the vacuum sealer you have in mind? Welcome to Seasoned Advice! – Stephie Dec 21 '15 at 9:14
  • sure. See above. – tjcinnamon Dec 21 '15 at 18:39
  • If you can the syrup it should be fine for a very long time, particularly if you pressure can it (which you might need to to do simply to be sure, lacking a specific recipe.) That would be "until the jar is opened" and then the clock starts ticking. Without heat, I don't know that vacuum helps in any way, and it might even hurt. – Ecnerwal Dec 21 '15 at 22:25
  • okay, I was hoping there was a way to open and reseal it. – tjcinnamon Dec 21 '15 at 23:10
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sealing a jar just to reseal it is not practical and would not help preserve the longevity of these syrups and shrubs.

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