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Old 03-14-2007, 02:19 AM   #31
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Wink Food Saver

I have read all the post Re: the use of the food saver.
Two comments:
I have found that it is best to freeze meat before vacuuming it. I believe I made a steak tough by sucking all the juice out of it. Freezing first, you don't have to worry about sucking the blood and juice into the machine.

The same would apply to Bananas. Not so much as sucking the juice from them but they would probably SQUASH!
I keep mine in a zip lock bag and have kept then over a month.

No problem with ice cream. It don't stay around long enough to neec vacuuming.

Charlie
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Old 03-14-2007, 07:28 AM   #32
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Quote:
Originally Posted by Hungry
See my post #13.
This part?
"BTW I keep ice berg lettuce for over a month. My salad "fixins"
Lettuce in one container, veggies on another are good for 5 days."

I didn't really follow it the first time I read it. It reads like your carrots, peppers, tomatos..... (veggies) only last 5 days. That can't be right. Mine last a lot longer than that dropping them in the crisper drawer.
Good job on the lettuce, though. Wonder if a FS would get you a couple extra weeks?
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Old 03-14-2007, 07:39 AM   #33
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Bags are available at WalMart by the roll--not a combo of different sizes as they sell at Costco. Also Amazon. I don't use the narrow bags very much so it isn't as cost effective to get them in the mix of bags as sold.
Bags can easily be re-used which is a big cost saving. Cut them larger than needed (for small items) and then save for another use.
I also will use a regular plastic bag inside if the item is particularly messy/juicy/sticky so cleaning the bag isn't such a problem.
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Old 03-14-2007, 08:38 PM   #34
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I made guacamole and stored it in a FS container in the fridge for a week... and it was still fresh and green and beautiful!
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Old 03-14-2007, 09:20 PM   #35
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Quote:
Originally Posted by spryte
I made guacamole and stored it in a FS container in the fridge for a week... and it was still fresh and green and beautiful!
You can freeze avocadoes in FS bags. To make quac--not attractive looking but taste is OK.
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Old 03-16-2007, 05:12 PM   #36
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Quote:
Originally Posted by Hungry
I have read all the post Re: the use of the food saver.
Two comments:
I have found that it is best to freeze meat before vacuuming it. I believe I made a steak tough by sucking all the juice out of it. Freezing first, you don't have to worry about sucking the blood and juice into the machine.

The same would apply to Bananas. Not so much as sucking the juice from them but they would probably SQUASH!
I keep mine in a zip lock bag and have kept then over a month.

No problem with ice cream. It don't stay around long enough to neec vacuuming.

Charlie


I don't think I've had that problem with vacuum-sealed steaks.

To test how good the bags work in the fridge, I purposely vacuum-sealed some sliced cheddar cheese and let it stay there for almost a year.

Believe it or not, that cheese did not have so much as one speck of mold or mildew!

Ice cream, or sorbet, if homemade, can be kept in one of those 64-oz Glad containers, but put a piece of plastic wrap between the container and lid. This will help assure that no air gets in.
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Old 03-16-2007, 07:54 PM   #37
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Is it ok to seal pearl onions in a mason jar for pantry storage?
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Old 03-16-2007, 08:03 PM   #38
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Quote:
Originally Posted by LRCooks
Is it ok to seal pearl onions in a mason jar for pantry storage?
Not really. Food Savers (and other vacuum packers) are not a substitute for canning. They will prolong the life of many foods, but they are not a way to preserve them.

Along the same lines, if something usually needs to be kept in the fridge, it will still need to be kept in the fridge after vacuum packing.
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Old 03-16-2007, 08:04 PM   #39
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GB, I think he or she WANTS to use a mason jar for this purpose.

But I think it will have to take the whole sterilization and canning process to do it. Yes, you're right! For both the fridge AND freezer.
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Old 03-16-2007, 09:24 PM   #40
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Actually, I want to just keep them from sprouting for a while. Not long term storage. Just a bit longer than I usually keep any onions. So, I'm not interested in canning - just a longer short term.
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