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Old 04-17-2011, 09:54 PM   #11
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Quote:
Originally Posted by justplainbill View Post
The vacuum sealers with a hose port are considerably more flexible. Where possible, I prefer to vacuum seal in mason jars.
Wow, that's cool. I had no idea that was possible. I can't quite imagine how that works.
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Old 04-18-2011, 08:16 AM   #12
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The device shown at the below referenced url extracts air from a jar which has a dome lid in place.
Amazon.com: FoodSaver T03-0023-01 Wide-Mouth Jar Sealer: Kitchen & Dining

Alternatively, pint jars can be evacuated by placing them, with dome and band in place, into a 2 1/2 quart Tilia round vacuum cannister.
Amazon.com: FoodSaver T02-0052-01 3/4-Quart, 1-1/2-Quart and 2-1/2-Quart Round Canister Set, 3-Pack: Kitchen & Dining
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Old 04-18-2011, 03:27 PM   #13
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I've been considering buying one too but wonder just how much I would use it, as I have no counter room to spare and I'm pretty lax about getting bulky equipment out to use it. More thinking to do.

As far as this is concerned:
Quote:
How about things like spaghetti sauce? I have tried freezing s. sauce before but have never been please with the results, even if eating it one month later. I have always been able to taste the "freezer" taste. When I make s. sauce I usually put 2 kinds of mushrooms in it, pork or beef, green peppers, carrot, garlic and onion, as well as a variety of spices. How do you freeze s. sauce and not have the freezer taste? Do you leave out the meat and then add the meat after you thaw it out?
I use one quart heavy duty freezer bags all the time for my meat spaghetti sauce, and have never experienced "freezer taste". Fold the "zipper" over the bag to form a cuff, and protect it from getting sauce on it, that's very important. Fill the bag with a ladle to the top, and carefully seal so that no air remains. I can't see how you'd really need an expensive contraption to do the same thing.
When I'm freezing meat in freezer bags, I use a very pliable soft plastic bag for the meat, squeeze out all the air and twist it closed. Then I put it in the freezer bag for double protection, and have excellent results.
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Old 04-18-2011, 05:03 PM   #14
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Quote:
Originally Posted by justplainbill View Post
The device shown at the below referenced url extracts air from a jar which has a dome lid in place.
Amazon.com: FoodSaver T03-0023-01 Wide-Mouth Jar Sealer: Kitchen & Dining

Alternatively, pint jars can be evacuated by placing them, with dome and band in place, into a 2 1/2 quart Tilia round vacuum cannister.
Amazon.com: FoodSaver T02-0052-01 3/4-Quart, 1-1/2-Quart and 2-1/2-Quart Round Canister Set, 3-Pack: Kitchen & Dining
Neato!

I have been reluctant to even consider a food saver. I was under the impression that you had to use special plastic that could only be used once. This sounds far more economical and environmentally friendly.
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Old 04-25-2011, 08:49 AM   #15
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good points brought up. The devices on Amazon - a little expensive, though reusable, still I wonder how many times the lids or bottles can be used - then compare the $10 or $20 cost to the cost of the same number of plastic bags that can be used. My experience with these kinds of jars (similar to those shown on Amazon) is that i actually spend (lots) more money buying them vs. the cost of using good plastic bags - which are also reusable - because after a few years the seal stops working well.
Do the food sealing machines require special bags? I vaguely recall in the 1980's my friend bought one that would use any plastic bag, even a bread bag.
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Old 04-25-2011, 09:36 AM   #16
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Have not had much luck with other plastic bags. If care is taken breaking the seal, dome disks can be reused at least a half dozen times; and to this point at least can be purchased at a reasonable price. The glass jars should last a lifetime.
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Old 04-25-2011, 10:01 AM   #17
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I have a food saver. Bought one of the first one they came out with many years ago. Today I have a newer model of course and I love it. First of all they have a small footprint .. they stand up, they are easier to load and they do remove all the air from your product. In the case of sauces and the like, partially freeze it before sealing. It will taste just as fresh as the day you made it when you are ready to use it. The life of your food items will be greatly extended and in this day and age that is a real plus. Now the bags ... yes they are a bit on the spendy side however ... depending on what you had in the bag they can be re-used. Just wash them out. They come as premade bags or on a roll where you create the size you really need - a much better option for me. I am able to take advantage of great sales at the grocery store by putting the food in the food saver bags and freezing. I am able to take leftovers and freeze them in the bags. They last a really long time and you won't have freezer burn or that yucky freezer taste. Well worth the investment, easy to store and super simple to operate plus you will save tons of money !

Oh and yes ... the ability to vaccuum pack things in jars is pretty cool too.

My husband likes to vac pack his coins so they don't tarnish so yeah .. if it will fit in the bag you can suck the air out of anything LOL
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Old 04-26-2011, 10:23 AM   #18
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My husband likes to vac pack his coins so they don't tarnish so yeah .. if it will fit in the bag you can suck the air out of anything LOL[/QUOTE]


Gosh...I guess you can say that these machines really suck!
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Old 04-26-2011, 01:04 PM   #19
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My husband likes to vac pack his coins so they don't tarnish so yeah .. if it will fit in the bag you can suck the air out of anything LOL

Gosh...I guess you can say that these machines really suck! [/QUOTE]

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Old 04-27-2011, 09:37 PM   #20
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With the machine that creates the vacuum in bottles...do you have to buy a special lid? or can you use the lid that comes with the bottle?
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