I have the sealer for the wide mouth jars; intended to buy it online, but just before I did I found them at a local store. I seal up things that are oily - that, is nuts, shredded coconut, anything that is technically OK at room temperature, but that I would otherwise put in the freezer just to extend the shelf life. So far, sealing these jars, and keeping them at cool room temp has worked fine, but I've only been doing it for about 6 months. I probably use the jar sealing option more than the bag sealer (the bags are mostly meat).