ISO advice/tips on buying a Seal-a-Meal
I am thinking of buying a seal a meal type machine to prepare fruits, veggies and foods for freezing and later to store dehydrated foods. I am working on plans for a food dehydrator now - maybe I will get them all going at the same time.
Does anyone have any advice about what to look for in a machine, or some tricks that you have learned by using one?
If I use this kind of vacuum process for sealing, will foods last longer when frozen? Strawberries supposedly last about 6 months when frozen - how long if they are vacuum packed? I am especially interested in things that are very seasonal here, or things that I can buy at a low price if I but 20 pounds at a time - like blueberries.
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?