Pretty much every vacuum sealer, whether the waffle bag style such as Foodsaver or the commercial chamber vacuum sealers, has a port to plug in jar sealers, vacuum storage containers, etc.
They work with standard regular and wide mouth canning jars and a lid. Just place the lid on the clean rim of a jar, slip the sealing attachment over the neck of the jar, plug the hose into the sealer and turn the sealer on. We find that using a slight twisting motion when pulling the sealing attachment off the jar neck reduces the chance of breaking the seal on the jar. If you're careful when removing the lid it can be use at lease a dozen times.
We dehydrate a lot of foods for the back country and buy a lot of bulk freeze dried foods to make up our own meals (for backpacking trips in particular). And we use canning jars to extend the storage life of bulk spices and herbs, dehydrated and freeze dried foods and bulk purchased powders that would otherwise degrade in storage.
In these pictures are dehydrated cooked ground beef, deydrated fresh spinach, home dried mushrooms (store bought and wild) black beans freeze dried cubed beef, chicken and turkey, freeze dried ground beef, cauliflower, broccoli, peas, corn, sweet potato, potato, strawberries, raspberries, black berries, blueberries and who knows what all else. Add in homemade soup bases, dried whole milk and buttermilk, spray dried butted crystals, Ova Easy eggs, dehydrated eggs, spray dried cream powder, sour cream powder, peanut butter powder etc and all that along with a big variety of starches means we can make a huge variety of lightweight meals for when weight really matters.
And we don't make anywhere near as many types or the amounts of cured meats and sausages as we did when we had a smokehouse and processed our own critters on our NY farm but we still have a few big sausage making days each year with members of our fire department and make sausage for friends and neighbors so we have a lot of cure mixes, spices and herbs vacuum sealed in jars, too.
Lance