I seem to be having a lot of trouble getting my canning to stay properly. I fill the contents to 1/4" from the edge, I water seal them for ten minutes, but sometimes the jar seals still just randomly fail. Would a vacuum sealer work better?
I keep the jars and lids in a pot of boiling water to bring them to the temperature of the fruit preserves before pouring in. Usually 8oz and 4oz jars. Sorry for not stating earlier, but I do a lot of things with fruits. Preserves, jams, marmalades and the like. I was thinking of buying this to get a better seal.Welcome to the forum!
We'll need more info, such as size of jars, what you are canning, what you did with the jars and lids before filling. As for a vacuum sealer, if you mean a pressure canner, some things require this - only acidic things or high sugar things can be done in a water bath, and 10 minutes is less than most call for. Usually it starts at 15 min for pints, so maybe you are working with 8 oz or smaller. As for an actual vacuum sealer, that wouldn't be used for canning - just dry ingredients, and the like.
IIRC 1/4" from the top of the rim. And you're right on the sealing. I heat the jars and lids up while cooking, pour the contents in, seal the jars, put back in boiling water for ten minutes, take out, and let sit for a day.When you say you fill it to 1/4th inch, then, is that the required headspace for your item? (Item, headspace in inches?) Say tomatoes might be 1/4th inch.
When you say you seal it for ten minutes, do you mean your water bath canner was boiling with the jars for 10 minutes or something else? (describe your method?)
Vacuum sealers remove the air but do not sterilize the contents and push the air out. It would not be 'canned' or safe except for storing dry goods.