Maxi BocUp - large cloche for vacuum packing

We present to you the big brother of Bocup, the MAXI BOCUP! A large format cloche for very large jars of 1 to 2L: suitable for lids of 100 mm and 110 mm. It is used in the same way as the small Bocup cloches, with the same pump and the same plug.

You don't know it yet but you won't be able to do without it soon: increased storage time, preservation of nutrients, more convenient transport, saving rehydration time, avoiding waste, killing moths... are just some of the uses for vacuum sealing glass jars.

Thanks to the BocUp system and with the help of a manual vacuum pump, you can remove the air (therefore the oxygen) present in your shouldered glass jars in a few seconds. No special equipment to buy extra, works without electricity, infinitely usable, resistant for years, it's one of the best low-tech* investments in the kitchen and when travelling.
Very easy to use, you only need a few seconds to secure your jars.

>To buy the manual pump, click here <

Find all the interesting information and a multitude of ideas for uses in the interview with Pascal Béhar, the inventor of the BocUp:

📍 Extend the shelf life and vitality of products

Keep products fresh up to 5 times longer by keeping the texture, taste and aromas. For example, a vegetable soup can be kept for 8 to 10 days under vacuum, compared to 2 days normally!
Enjoy more flavor and crispness for dry foods that are protected from air, moisture and parasites. Ideal for small dry cookies for example or your dehydrated crackers.

📍 Simplify the organization

Save time by preparing more quantity without being afraid to throw away.
Prepare fresh dishes in advance or rehydrate them for future meals.
BocUp is mobile, does not take up space and works without electricity (simple, light and easy to use).

📍 Improve culinary preparations

Speed up marinades: 30 minutes is enough for your vacuum sealed foods to take on the aromas of the marinade.
Express rehydration: the awakening of dried fruits and legumes is accelerated.
Vacuum cooking at low temperature: a chef's cuisine that retains minerals and nutrients to enhance exceptional tastes. And yes, water boils at 60°C under vacuum!

📍 Make transportation easier

Move your preparations serenely: no spilled liquid or crumbs escaping. Very useful for transporting your dishes to the office, or to be peaceful on the road with your van.
Re-sealing ad infinitum (re-vacuuming in no time and anywhere).

📍 Save money and ecology

Buy in larger quantities at the best price, without losing quality over time. Teas, herbal teas, coffees, buy in bulk without fear of losing their aromas.
And it also works for your home cosmetics and cleaning products!
Recycle jars, move away from plastic, use the mechanical energy of your arms rather than electricity.

📍 Offer more hygiene

Reduce odours, dirt (therefore cleaning less) and bacteria (the air vacuum eliminates 80% of them).
To not forget :
- Conserving under vacuum does not replace refrigeration or freezing.
- Take care of the hygiene of your work surface, your utensils and your hands, clean your jars with hot, soapy water after each use.
Vacuum does not sterilize.

Works on common commercial jars with shoulders, that is to say with a bulge below the lid.
Suitable for 84mm or 65mm diameter lids.

*Low-tech is a set of technologies that are useful, durable and accessible to everyone. With an approach respecting the planet and people, it aims to go back to basics, as opposed to high-tech. Low-tech, a real current of thought, must enable everyone to be tomorrow's change.