| Vacuum Sealers Discussion. [message #155991] |
Di, 11 Oktober 2005 13:59 |
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Do you use a Vacuum Sealer ? How much does one cost ? Can any bag
be used in a vacuum sealer ? What are its limitations ? Please
share your experience.
Thanks.
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| Re: Vacuum Sealers Discussion. [message #155992 ] |
Di, 11 Oktober 2005 14:00 |
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On Tue, 11 Oct 2005 07:59:00 -0400
tr [at] not.get wrote:
> Do you use a Vacuum Sealer ? How much does one cost ? Can any
> bag be used in a vacuum sealer ? What are its limitations ?
> Please share your experience.
>
> Thanks.
Here is a link to get this thread started:
http://www.kitchenguide.org/vacuum-sealer.shtml
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| Re: Vacuum Sealers Discussion. [message #155994 ] |
Di, 11 Oktober 2005 14:09 |
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On Tue, 11 Oct 2005 07:59:00 -0400
tr [at] not.get wrote:
> Do you use a Vacuum Sealer ? How much does one cost ? Can any
> bag be used in a vacuum sealer ? What are its limitations ?
> Please share your experience.
>
> Thanks.
Manual for one such product
http://www.jardendirect.com/PDFs/V2440%20Quick%20Start%20Gui de.pdf
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| Re: Vacuum Sealers Discussion. [message #155995 ] |
Di, 11 Oktober 2005 15:17 |
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On Tue, 11 Oct 2005 07:59:00 -0400, tr [at] not.get wrote:
>Do you use a Vacuum Sealer ? How much does one cost ? Can any bag
>be used in a vacuum sealer ? What are its limitations ? Please
>share your experience.
>
>Thanks.
I have had a Food Saver for almost 10 years. The price depends on
which one you get and where you get it. I recently up graded to a
model 2490 from Costco. And no, you cannot use just any bag. The
bags are rather expensive but reusable. I cut mine large so that
there will be room for resealing. Obviously, vacuum sealing is not in
itself preserving. If what you put in the bags needs to be
refrigerated or frozen, you must do that.
My freezer is full of FS bags filled with meats, vegetables and
fruits. When meats are on sale we buy several, vacuum seal and
freeze. I have a garden and I freeze many, but not all vegetables and
fruits. I have cheese in the refrigerator that is at least a year old
and still good.
You can cook in larger quantities and reheat later. The bags can be
simmered or microwaved. It should not be too hard to take a few bags
from the freezer and put them into the microwave. Instant dinner.
In other words, I'll kill if anyone tries to take mine. I keep it on
the counter and use it several times a week.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974
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| Re: Vacuum Sealers Discussion. [message #155996 ] |
Di, 11 Oktober 2005 15:55 |
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tr [at] not.get wrote:
> Do you use a Vacuum Sealer ? How much does one cost ? Can any bag
> be used in a vacuum sealer ? What are its limitations ? Please
> share your experience.
>
> Thanks.
I have a Tilia Foodsaver, and I don't like it and hardly ever use it.
(From what I can tell, I'm the only one in the world who doesn't like
them.) About the only thing I use it for is packages of meatballs, and
even then about half the packages lose their seal after a couple of
months in the freezer.
You have to use special bags and they are expensive, but you can wash
and reuse the bags several times. They get about an inch shorter with
each use.
Save your money; wrap meat in freezer paper. It works a lot better than
a vacuum sealer or ziplock bags.
Best regards,
Bob
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| Re: Vacuum Sealers Discussion. [message #156019 ] |
Mi, 12 Oktober 2005 01:29 |
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tr [at] not.get wrote:
:: Do you use a Vacuum Sealer ? How much does one cost ? Can any bag
:: be used in a vacuum sealer ? What are its limitations ? Please
:: share your experience.
::
:: Thanks.
This is on my "Wish List" (I just found this link today...)
http://www.vacuum-sealer-bags.com/cg-15_vacuum_sealer.htm
--
Raw Meat Should NOT Have An Ingredients List
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| Re: Vacuum Sealers Discussion. [message #159415 ] |
Fr, 14 Oktober 2005 17:57 |
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tr [at] not.get wrote:
> Do you use a Vacuum Sealer ? How much does one cost ? Can any bag
> be used in a vacuum sealer ? What are its limitations ? Please
> share your experience.
>
> Thanks.
Yes I use a vacuum sealer that likely cost me about $20 on sale because
sometimes I'm rather cheap. You can use most bags but some will work
better than others. I buy bags meant for my machine but I also use the
very old style boil in the bag things specially ordered from the makers
of Dazey-Seal-a-Meal. They have a limited supply on hand left over from
the days that boiling meals in bags was cool.
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| Re: Vacuum Sealers Discussion. [message #159416 ] |
Fr, 14 Oktober 2005 17:59 |
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zxcvbob wrote:
> tr [at] not.get wrote:
>
>> Do you use a Vacuum Sealer ? How much does one cost ? Can any bag
>> be used in a vacuum sealer ? What are its limitations ? Please
>> share your experience.
>>
>> Thanks.
>
>
>
> I have a Tilia Foodsaver, and I don't like it and hardly ever use it.
> (From what I can tell, I'm the only one in the world who doesn't like
> them.) About the only thing I use it for is packages of meatballs, and
> even then about half the packages lose their seal after a couple of
> months in the freezer.
>
Bob, you are the first I've seen that doesn't like Tilia. I have a
cheap off brand and was considering buying a Tilia.
> You have to use special bags and they are expensive, but you can wash
> and reuse the bags several times. They get about an inch shorter with
> each use.
>
> Save your money; wrap meat in freezer paper. It works a lot better than
> a vacuum sealer or ziplock bags.
I like a vacuum sealer for herbs but I find a ziploc with the air sucked
out using a common staw works just as well.
>
> Best regards,
> Bob
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| Re: Vacuum Sealers Discussion. [message #159420 ] |
Sa, 15 Oktober 2005 01:52 |
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tr [at] not.get wrote:
> Do you use a Vacuum Sealer ? How much does one cost ? Can any bag
> be used in a vacuum sealer ? What are its limitations ? Please
> share your experience.
>
> Thanks.
Just stopped by for a lurk, read this post and thought I'd contribute a
bit.
One of my canners I've had lying about is a 16 qt Mirro, circa 1970. I
gave it
a look-see and noticed that it it lacks a separate air vent, and,
instead presses into
double duty the vent pipe atop which the pressure regulating weight
sits.
An odd design for a canner, I thought. When the canner cools, it'll pull
a vacuum,
just like the jars inside it. I figured it wouldn't be long before I
could find a way
to use this to my advantage, and I was quite correct in that assessment.
I buy nuts in 2-3 lb bags, and wind up filling my fridge w/ pecans,
walnuts, almonds,etc.,
which is a real drag on refrigerated real estate. So, I packed the nuts
into canning jars,
placed them into the canner and secured the lid. Over the vent pipe,
where the pressure weight
would normally go, I slid a slightly flexible chunk of fuel line, and
attached the other
end of the fuel line to one of my vacuum pumps (yes, I have more than
one of those as well.
Don't ask...) and let 'er rip. After a couple minutes I disconnected
the pump, letting the pressure equalize and then removed the canner
lid. Every jar lid had "ponked" firmly into place
and couldn't not be budged by pulling on it. Voila, vacuum-sealed nuts
in the privacy of my home; no fancy seal-a-meal deal required.
For those few unfortunates lacking a vacuum pump, an approximation may
be had
w/ a vacuum cleaner and some modeling clay. If your canner has an air
vent separate
from the vent pipe, e.g., the little rubber plug w/ the metal stem in a
Presto canner,
you can seal the air vent w/ a gob of clay and then make a clay
doughnut and place it
around the vent tube. Jam your vacuum cleaner hose into the doughnut
and it'll suck like a two-dollar, ummm, it should do a damn fine job. I
tried this technique w/ my aging vacuum
cleaner and got the jar lid to pull down into place. It wasn't as
strong a seal as I got from my vacuum pump, but that's not surprising.
If my suspicions are correct that a vacuum cleaner will
develop at least as good a vacuum as those expensive plastic bag-sucking
thinggies, and if the
vacuum developed is suffiicient to pull the jar lid down into place, a
mere bit of clay should afford
significant vacuum sealing functionality to those who do canning. Those
who have access to lab
equipment might do well w/ one of those venturi attachments for a faucet
spout.
The one thing to remember is that vacuum sealing in a canner is the
opposite of pressure canning..
In canning, the larger the load the longer it takes to get it to
pressure. In vacuum sealing,
the larger the load the more quickly you'll get the desired vacuum.
You'll want as large a load
as possible, adding inert filler like bags of rice or flour as necessary
so that as much air as possible
is occluded from the canner before you start.
Disclaimer: I'm just telling you what I did and what results I
obtained. I make no claims
for food preservation, and cannot be sure that your canner will like
being used as a vacuum
pot. You get injured, you get sick, you remember these disclaimers.
P Duff
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| Re: Vacuum Sealers Discussion. [message #159421 ] |
Sa, 15 Oktober 2005 01:44 |
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"zxcvbob" <zxcvbob [at] charter.net> wrote in message
news:3r1ui1Fh5k5oU1 [at] individual.net...
> tr [at] not.get wrote:
>
> > Do you use a Vacuum Sealer ? How much does one cost ? Can any bag
> > be used in a vacuum sealer ? What are its limitations ? Please
> > share your experience.
> >
> > Thanks.
>
>
> I have a Tilia Foodsaver, and I don't like it and hardly ever use it.
> (From what I can tell, I'm the only one in the world who doesn't like
> them.) About the only thing I use it for is packages of meatballs, and
> even then about half the packages lose their seal after a couple of
> months in the freezer.
>
> You have to use special bags and they are expensive, but you can wash
> and reuse the bags several times. They get about an inch shorter with
> each use.
>
> Save your money; wrap meat in freezer paper. It works a lot better than
> a vacuum sealer or ziplock bags.
>
> Best regards,
> Bob
i wonder why they're loosing the seal? i've had ham in the freezer for
almost
a year now & it's still great. i use mine though mainly with the jar sealer
though,
i've dried stuff & also put beans, etc. in jars. when i do use the bags &
meat
i put it into cheap thin small sandwich bags first so the bag doesn't get
greasy.
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