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Old 07-31-2005, 01:12 PM   #21
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LOL - I found out about bread the hard way too -

OK, I still cannot get a mason jar to extract the air and form a seal. Any tips?
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Old 07-31-2005, 02:00 PM   #22
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I've had mine forever and I love it! The freezing thing is what I do for juicy things. I rewash the bags and re-use them several times. I even use them for brining - just make the bag extra long and use the instant seal. I've done huge pork butts that way and it works wonderfully!

I know even with the cost of the bags I've saved hundreds and hundreds of dollars. Cheese stays fresh almost forever.

You can use it to seal non food items as well - silver doesn't tarnish. No risk of leakages from containers when you travel.

I prepackage most of the dry ingredients for cookies and freeze them - instant cookies!

Love the canisters as well and the marinator really kicks marinating up a notch!

Have fun!
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Old 07-31-2005, 02:28 PM   #23
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The freezing trick is the way to go before vacuuming. I freeze (or partially freeze) the trout hubby catches. Then vacuum pack them in serving sizes. "Fresh" trout in the winter - YUM!!
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Old 07-31-2005, 07:44 PM   #24
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I just heard of a new application, or at least new to me, for a food saver. I know a guy who makes his own fruit juices, out of whatever fruits he feels like using. Sometimes he adds sweetener, and sometimes he doesn't, depending on the fruit. Then he uses the heating element of his food saver to make 1 inch wide packets. He then cuts and freezes them to make treats for himself and his kids. The beauty of this is that you can make the packets any size you want. If you want a portable fruit drink that's cold at lunchtime, make the packet 4 inches wide and put it in your desk at work.

This sounds like a great application to me.

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Old 07-31-2005, 07:50 PM   #25
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Goodweed, along the same lines I have heard of people making their own cold packs. You can make them the size you want just as you would for the fruit treats you mentions. All you do is combine water and rubbing alcohol in a 1:1 ratio. This is a fun thing for kids to help with too. You can add food coloring to make them different colors.

Kitchenelf make sure the rim of the mason jar is completely clean. there can not be any food or liquid on it at all. Also make sure you leave enough headroom, at least an inch, otherwise there will not be enough air to suck out to create the suction.
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Old 08-01-2005, 03:12 AM   #26
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Siszz,
I am on a Food Saver web site..when I get another e-mail I willtry to send it to your PM.
If you go to the food Saver web page you can join the group. Lots and lots of good info on it.
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Old 08-01-2005, 04:00 AM   #27
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<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodSaver/

Join for lots of good info. The "files" are full of ideas.
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Old 08-01-2005, 04:24 AM   #28
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Quote:
Originally Posted by kitchenelf
LOL - I found out about bread the hard way too -

OK, I still cannot get a mason jar to extract the air and form a seal. Any tips?
LOL! I found out the hard way that you have to freeze freshly blanched Broccoli before you seal it

What I do when my jar attachment won't seal is I stick it to the countertop and hit the button. It re-seats the seal and usually works again after that.

That seal pops out of it's socket from time to time

Mine is the Tilla Foodsaver Vac 550.

We've had ours for probably 5 years now and it's the one thing in the kitchen I litterally use everyday. Love it!

When we first got it I went through everything they did in the infomercial (the kids LOVED the Marshmallow trick )

~ Raven ~
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Old 08-01-2005, 08:37 AM   #29
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A note on broccoli...if you try to seal fresh broccoli (or other similar veggies) in a bag then it won't work. Broccoli gives off gas which will expands the bag over time.
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Old 08-31-2005, 09:00 AM   #30
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I got a Tila for Christmas last season and can't live without it! It does mention in the manual that meats, chicken, and items with liquid should be frozen (or partial) before vacum sealed. I made this mistake when they had chicken legs on sale and all the juice was running into the tray. Make the bag a few inches long too to give exta room incase there is some liquid left.
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