I do beans and rice, [and things like that] you just have to be sure they are very dry, -- I have used the oven method of canning them in qt, or 1/2 gal jars, -- but I like the vaccume attachments for jar lids, that go with the vaccume sealer, --
Not exactly sure we're talking about the same thing. I am talking about a can sealer that actually seals the lids on cans you'd normally buy in the store, except you put oxygen absorber packets in can first to absorb oxygen and it will allow you to keep things like wheat for 30 years.
Have you done dried fruits like raisins, cherries, or blueberries? I know they won't last near as long though...
Where did you get your can sealer from? I've found a few but they are usually $500-$1000! I've got one place less though.
I use mason jars, - not cans, - you are right the investment for using cans, is very high, --
but Mason jars do not rust as much, --and are re-usable-- and are cheep, -- I have a" foodsaver", it works well for me-- if you want to use the oxygen absorber packs, -- consider 5 gal buckets, --with new lids, --