I initially had problems with mine until I learned the best angle and pressure on it.

The best thing I learned though (after starting to use mine though) is that one must zip the bag b4 starting to vacuum.
I haven't seen the other threads about them, but I use mine for lots of stuff.

I even freeze eggs when i have an abundance from them being on sale.

Sue

Here is a link that might be useful: Quality for Keeps: Freezing Meat, Poultry, Fish, Eggs and Dairy Products

Like chemocurl said, play with the angle and pressure. I love mine and use it several times a day.

chemocurl, thank you for the link. I knew most of that, but some was new. It was fun to visit Mizzou's site afterwards - my SIL is a Mizzou grad, as was my late FIL. My DD#1 goes to college in MO but not at Mizzou.

Thanks, everyone, for the hints about the angle and the pressure. That's the kind of hints I was hoping for!

DonnaR/CA

I also bought one based on all the positive reviews here and absolutely love it! It worked from the very first try. Just make sure to keep the round, plastic suction cup flat against the bag, applying downward pressure, and not at a slight angle, making sure the bag is sitting flat on the counter also. So easy. I put a block of sharp cheddar in a qt. bag, too. Really like this thing and much easier and more convenient to use than my FoodSaver. Can't really use it, however, for liquids, as might get sucked up into the vaccuum tip.

I bought one based on reviews here and really like it. I try to remove as much air as possible before using the pump, which saves time. When I put cold cuts in a bag, especially some ham that had a bit of water with it, there was some water that got sucked up, but there is a removable tip that collects the water, and you can clean that out after use. If I'm saving something that is mostly water (such as stock), I tilt the bag when I close it, and all the air goes up to one corner, eliminating the need for a pump.

Lars