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Old 07-19-2017, 05:03 PM   #1
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Vacuum Sealers Rock

I don't know why I waited so long to get one of these things. They are so superior to any other way to put food away for freezing. You can get the bag rolls for about 15 cents a foot, too. Good bye ice crystals and good bye freezer burn.


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Old 07-19-2017, 05:22 PM   #2
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I have one because of my sous vide cooking addiction, but they are wonderful for any sort of freezing.

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Old 07-19-2017, 05:25 PM   #3
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Originally Posted by BlackBird View Post
I have one because of my sous vide cooking addiction, but they are wonderful for any sort of freezing.
Sous vide is why I bought mine but now we use it for other things.
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Old 07-19-2017, 05:42 PM   #4
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I've gone stealthy now and just use the battery powered Reynolds Handi-Vac tool in conjunction with Ziplocks quart and gallon sized vacuum bags. While a counter top vacuum is fine, I got tired of lugging it out each time, cutting the bags, etc. I get every bit of vacuum I need with the battery powered Handi-Vac and Ziplock vacuum bags. It may not have the vacuum power to crush aluminum cans, but so what?
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Old 07-19-2017, 06:00 PM   #5
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I just bought one recently and I use some thick generic type rolls of food bags. It works well for vac packing cheese. It doesn't work well for anything that has liquid, like ham, or like blanched pea pods. The water seems to cause issues and makes it near impossible to seal.

For the rolls of food vac bags....I take out my rotary cutter and mat that are from sewing, cut all the bags from each 50 ft roll, seal the one side of each, so they are ready when I need them. Saves money and time.
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Old 07-19-2017, 06:00 PM   #6
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I started using a Foodsaver at least fifteen years ago. I can buy meat in bulk, and freeze it for months with no drying or freezer-burning. Now that I do sous vide cooking, I have another use for it. It is an essential appliance in my kitchen.

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Old 07-19-2017, 06:12 PM   #7
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We bought our first Tilia Foodsaver in the mid 90's.. Wore it out (well, I wanted a newer model...shhh ) about 10 years later... Use ours almost daily...

Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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Old 07-20-2017, 05:45 AM   #8
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When you make 25# or 30# of sausage and cured meat at a time, you gotta have one.
Emeralds are real Gems! C. caninus and C. batesii.
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Old 07-20-2017, 08:32 AM   #9
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I could never justify the cost of a food saver. I wrap freezer foods tightly in plastic wrap and put them in zip lock freezer bags. That was working for me.

Then one day we stopped into a Goodwill store and I saw an old model for $2. so I bought it. Went to War-Mart and picked up some bags and I was off and running.

It works well for $2 and does the job. Not sure what I'll do if it dies.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 07-20-2017, 01:59 PM   #10
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Cheese, this is why it is worth having a vac packer. Mold won't grow or is very minimal without air. Some of my cheeses crumble when freezing and taking out, so I just want to refrigerate instead OR put in the cheese cave (55 degrees F), and I want to leave it there to age. I have brick cheese that needs to stay in the fridge, since 4 or 5 lbs of cheese is too much to eat at one time, I cut it in quarters, so about a lb plus of cheese in the cheese drawer, the rest vac packed in the fridge lower storage drawer. When making cheese some people even skip the waxing and just vac pack for aging in the cheese cave, lots of controversy but it works.

This also works. Before handling your cheese, wash hands with soap and water, rinse well, spray or squirt some vinegar on your hands and dry them. Treat bread boards or surfaces you are cutting cheese on in the same way, or use paper towels, or bleached dried freshly laundered tea towels. I vac pack and haven't had mold growing on any of those cheeses. I don't let the 'help' help me cut the cheese, it saves on cheese going moldy. I've been doing this now since the end of February for cheeses that are refrigerated or going in the cheese cave. Almost 5 months, proof positive, it works.

The only moldy cheese I ever see in the refrigerator now, is the 1 lb sections I've cut and put in a regular plastic bag, that we haven't eaten, sometimes touched by the help . With our variety of cheeses, I check the cheese drawer, put new cheeses in weekly, remove any that are not being eaten in a timely manner. We three eat about 2 lbs of cheese per week on average. I just shredded and froze motz and colby. The cheese drawer has gouda and I'm going to add a lb of brick to it.

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