Originally Posted by Hungry
I have read all the post Re: the use of the food saver.
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.
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.