Well it's a sliding scale - colder equals less degradation, all the way to absolute zero.
A glass jar is not air-tight. Thats why on supermarket jars it has a vaccum seal, & it "pops" when you open it for the first time. That's why it says, "if seal is broken, do not use", because air has gotten in & may have contaminated the contents. Even if a glass jar was air-tight, it would still have an awful lot of air floating about in it, air that's full of damp, because it's freezer air. All that air needs to be displaced with rice or other dessicant, & the top of the jar sealed tight with masking tape. A smaller container would be more ideal, like a min-breakfast-jam jar, or mint tin, or tobacco tin.
(I'm not saying you're wrong) I was under the impression that the vacuum seal and subsequent "pop" was for the consumer to know whether it's been tampered with/opened already - it's still just as airtight after the vacuum has been broken (ie air will still not pass in/out of the jar), but you now know it's been opened since it was sealed.
The vacuum pressure might "pull" the lid down, creating a better seal IDK. I use mason jars with sealer lids to store drugs, they seem more reliable anyways.
A glass jar is not air-tight. Thats why on supermarket jars it has a vaccum seal, & it "pops" when you open it for the first time. That's why it says, "if seal is broken, do not use", because air has gotten in & may have contaminated the contents. Even if a glass jar was air-tight, it would still have an awful lot of air floating about in it, air that's full of damp, because it's freezer air. All that air needs to be displaced with rice or other dessicant, & the top of the jar sealed tight with masking tape. A smaller container would be more ideal, like a min-breakfast-jam jar, or mint tin, or tobacco tin.
why are we going here?
the vacuum lids or mason jar configuration is for canning,
get this
you boil the jars and lids so they are sterile
then you cook the food and put the cooked food into the jars while they are still in the hot water canning pot.
then you screw on the sterile lids loosely and let the sealed system cool
the sealed jars can be more tightly screwed after they cool because the hot air escaped and the cooling contraction of the vapors condensing in the jars make the seal tight and suck down the flexible lids.
later when the jar is opened the lids pop, and you can tell that the system has not previously been opened since the sterile canning session.
none of this is suitable for storing lsd or other lysergamides.