vacuum sealing for aereated mousse

Monica_Kisic_40385

Hi, I have the chamber sealer and I bought the tupperware for doing aereated mousses. The tupperware is cracking however because it is too much pressure and It can handle up to 10 psi. How can I modulate the pressure in the sealer? Is it only by % or is there another thing I can modulate? Thank you!

reck.harm

Hi, it's usually controlled by %. if your container is rated to 10psi that should be about 66% vacuum since a full vacuum would be 15 psi surrounding preassure at sea level. slightly OT: I've had good experience with mason jars for stuff like aerated chocolate, so you might wanna give those a try, if you can find ones big enough.