You have to either pressure can or water bath can. You can't just put food in a jar and close it. Bacteria can grow even with no oxygen. Purchase the Ball book of Canning, it's usally around $5.00 or so and can be found at wal-mart. It will give you the proper canning times and pressures in addition to the equipment used for proper canning. It is a initial investment but will pay for itself in a short period of time if you use it to can your own harvest.
The jar sealer is for foods that have been freeze dried, or is shelf stable without refrigeration or cooking (drink mixes, nuts, cereals, pastas, coffees, rice, salt, sugar, brown sugar, dehydrated veges & fruits etc etc etc.).
Check out the book, read up and then ask questions! I am sure some of the ladies and men here will be glad to point you in the right direction.:thumb:
I personally use the non electric, non heat sealing method using the item in the link. It works really good and you don't have to buy rolls of expensive bags over and over. You can use any size canning jar and the items stay fresh. I even have used it with the heat sealers reusable containers and it pulls a faster seal. A couple of pumps and your done, no worries over leaks or throwing a bag out when done.
Even if you have it for a backup when TSHTF it worth it's weight in gold.