In order to increase the shelf life of foods, the jar vacuuming technology, which vacuums the food in the jar, is integrated into the refrigerator. Jar vacuuming technology is a system that allows drawing the air inside the food placed in the jar. In traditional techniques, the food to be stored in the jar was first boiled, then while it was cooling in the jar, the pressure was reduced thanks to the heat exchange and the jar was sealed in an airtight manner with the effect of vacuum. First in the world of the jar vacuuming technology adapting for refrigerator, the air inside the jar can be drawn without the need to heat the food, and thus the food can be stored for a long time. After the vacuuming process, the valve inside the system opens, allowing the vacuumed jar to be taken easily. The prototypes of the injection parts of the system were made, the design controls between the parts and the area to be adapted to the refrigerator were checked and strength tests such as tensile, impact strength, and thermal resistance tests were implemented. The safety of the system was tested in abnormal conditions by performing product safety tests. Food groups were vacuumed and their lifespans were checked with sensory evaluation and weight loss tests. Thanks to this technology, the shelf life of tomatoes stored in the standard refrigerator for 10 days exceeds 80 days, thus increasing the shelf life up to 8 times.