Seeing a lot of ads for vacuum jar sealers on facebook.

Many online advertisements and social media videos misleadingly imply that these handheld electric gadgets are a quick substitute for traditional canning. However, a vacuum sealer only removes oxygen and physically pulls the flat lid down onto the jar rim.

It does not sterilize the food or destroy pathogens like canning does.
 
Because Clostridium botulinum spores thrive specifically in anaerobic (oxygen-free), low-acid, and moist environments, sealing wet food without heat creates the perfect breeding ground for this deadly, tasteless, and odorless toxin.

High Risk:
Shelf-Stable Perishables (Never Do This) or Wet / Moist Foods: Never use a vacuum sealer to store fresh soups, stews, broths, sauces, meats, or cooked vegetables at room temperature on a pantry shelf.

Infused Oils: Storing raw herbs or garlic in oil under a vacuum at room temperature is an incredibly high botulism risk.

Fresh-Cooked Leftovers: Putting steaming hot soup into a jar and using a vacuum sealer will not seal in safety. It will simply lock dangerous bacteria inside an environment where they can multiply invisibly.

What is safe.

You can use it for dry foods or to refrigerate foods after sealing, but this only extends fridge life a few days for moist foods.

Read and follow the instructions for these products carefully before use.