Just about everything you might ever want to know about Foodsavers is in the thread which I linked. I have the Professional and use it daily. I have an extra one for when the current one dies.

Linda

Here is a link that might be useful: Foodsaver Thread

I have the FoodSaver V3835, and I am very happy with it and use it a lot. I think you pretty much have to use FoodSaver bags, but you can buy resealable ones, and they work fairly well, but not as well as the ones that come on the roll. I recommend buying a couple of rolls and forget about the bowls altogether - they do not work at all. However, you can vacuum seal jars, but you have to buy the jar sealer attachment separately. I bought the FoodSaver at Kohls, where I buy the bags and rolls, but I got the jar attachment from Amazon.

The bags that come on the roll are reusable, but each time you seal a bag, you lose 1-1/2" of bag. I store Trader Joes organic flour tortillas in them (with wax paper between the tortillas), and this keeps them extremely fresh. They would otherwise go bad in the fridge in a couple of days, but if stored properly, they are by far the best tortillas. The bags will not handle the extra large burrito size tortillas, however. When I store a bunch of tortillas for the first time, I make the bag about 6-8" too long so that I can reseal it about 4-5 times. Of course resealing jars is the easiest thing to do. I store chicken stock this way, making sure that there is enough fat at the top for a hermetic seal, and then I do not have to freeze it. It must be fairly cool when you seal the jar, however, or else the vacuum will make the warm liquid "boil", as the boiling temperature goes down when air pressure goes down.

Are you planning to freeze your meals, or just keep them refrigerated? The bags will get stained if you put tomato based products in them, but I do not see how that is a problem.

I like the model I have because it sits on the counter without taking up much space and looks pretty, since it has a stainless steel finish.

Lars

I'm on my 3rd FoodSaver and have used them since 1986 and my next one is in the basement should the one I have go to appliance "heaven". I found the last one at a really low prices at Tuesday Morning. All have performed very well and I would classify myself as a heavy user of a FoodSaver - everyday use and several times a day - bags, canisters, and canning jar storage.

-I don't see that you can go wrong with any of the models. I've never had the same one twice and they are improving them all the time. Get on their e-mail list at FoodSaver, they are always having specials.

-The higher priced machine doesn't necessarily mean better performance or longevity - it's how you take care of it and follow the information from FoodSaver for the best use.

-I need a port (hole) so I can use the hose and jar sealer and the hose for sealing canisters. We do home food storage and a large amount of our dry goods are vacuum-sealed in canning jars and placed in storage. Any food item that needs to remain free-flowing is stored in jars or canisters, rather than bags - such as chocolate chips... If you place chocolate chips in a FoodSaver bag and vacuum-seal it shut you will end up with a chocolate chip "brick" as the chips fuse together. Anything that is low-moisture and would crush in a bag (chips, cereal, crackers, etc.) store best in a jar or canister. If you store flour it needs to be placed in a jar to remain free-flowing, instead of sealed in a bag. There is enough moisture in the flour to cause it to smell moldy if stored compacted in a bag (as suggested by FoodSaver).

-I need a FoodSaver wide enough to seal both sizes of bags, which only come in two sizes and have for the 25-years I've used them. The only time I have the pre-cut bags on hand is when they come in the bulk box of bags I purchase at Sam's Club (I stocked up when they were $29.99 last fall), or the time I found rolls of bags as well as pre-cut bags at a reclaimed freight store at a great price (I bought all they had and didn't need to purchase bags for years after that). I prefer rolls to pre-cut bags.

-Whether it's upright or flat, holds the roll of bags or not doesn't really matter to me. I've had both. Those are personal choices - neither is right or wrong - just a choice.

-My best suggestion is to make room for it so it remains out and ready-to-use. I have a baker's rack with the FoodSaver on one shelf (it's to one end so filled bags can lay flat on the rest of the shelf for sealing); a cute basket with rolls of bags in it another basket with other FoodSaver accessories (I also have a FoodSaver FreshSaver), a Sharpie for marking the bags, and a pair of scissors to cut bags. On another shelf is my collection of canisters, some canning jars and canning lids used for vacuum-sealing dry goods.

-Much of my cooking is based on make-once-and-freeze - in serving sizes. I make soup/stew/chili/broth/stroganoff meat mixture (meat only, no noodles or rice)/sloppy joes/all kinds of meats and meat mixtures/spaghetti sauce/etc. and freeze it in plastic storage containers (in serving sizes). Once frozen, pop them out of the containers, stack them in a FoodSaver bag and vacuum-seal shut. This way I can take out one serving (1-cup) of soup, or as many as is necessary. This frees-up my storage containers for other uses, and lengthens the storage time in the freezer without freezer burn.

-I make large batches of freezer mashed potatoes a few times a year and freeze them either in dollops (using an ice cream scoop) or serving size containers. Once again, remove from the container, stack and vacuum-seal in a FoodSaver bag.

-Frozen fruit and vegetables from the store are placed in a FoodSaver bag and flatten to a single layer (with the opening of the bag to the side NOT the top), then vacuum-sealed. Using this method, cut open the bag, give the bag a tap and the pieces break into pourable/measurable pieces. Quick-freeze cooked wheat/beans/rice or fresh fruit or blanched vegetables on a cookie sheet, then transfer to bag and vacuum-seal shut after they are frozen.

-I prefer quick-freezing nearly everything before I bag and seal it. The filled bags are "filed" in plastic baskets. I can remove the fruit/vegetable basket and quickly flip through to see what I have or need. There is a basket with breakfast meat in it. I cut rings of smoked sausage (kilbasa) into "coins", quick-freeze them and then vacuum-seal in a bag. Once again, freeze in a single layer and you can take out the number of "coins" you need per meal.

-Portion and slice meat (cooked or raw), quick-freeze before bagging. I make up large amounts of pre-cooked beef/pork/chicken to use in stir-fry, wraps, Mexican entrees, dinner salads..... Cooked shredded or ground meat is placed in zip-lock snack-size bags, then those bags are vacuum-sealed in a bag. This size will generally serve one or two people.

-If you bag something that might penetrate the bag (i.e. bone-in meat), place a wad of plastic wrap over the bone to keep it from piercing the bag and compromising the seal.

-Quick-freeze a casserole in the dish you will heat/reheat it in (line it with Renyolds Easy Release foil and it will be easier to remove and make clean-up a cinch after it's heated). When frozen, pop out of the dish and vacuum-seal. It will now go from the freezer back into the dish when you are ready to use it, but you won't have the dish sitting in the freezer.

-I reuse bags, except those that contained raw meat I thawed the meat in. Do they stain? That's never been an issue for me because I quick-freeze foods first, and a spritz with a mild bleach/water solution of 1 quart water and 1 teaspoon bleach will probably remove any stains as well as disinfect the bag. I have a wooden dowel rack hubby made me for air-drying the bags open. I understand the bags can be cleaned in a dishwasher, but I've never done it.

-Grainlady

thanks grainlady!

a quick question..how long does it take from u cooking the food to "quick freeze" to the actual FS sealing? Please define the time of quick freeze..

When I freeze something in a ziplock bag the food gets stuck to the bag, will this happen to the FS bags?

another question grainlady..

does cooked foods stay fresh in those bags? how long can I store cooked foods like fried rice, pot roast, and shrimp stir frys?

Just for fun and to test...I sealed candy canes after one Christmas about five years ago. They still look perfectly fresh.

Found mine at a yard sale a few years ago and it's still going strong. Previous owner said works GREAT, so asked WHY was she selling it? Said originally got to save on "family" packs of meat/chicken for family of 4... including 2 pre-teen BOYS. Soon realized food never stayed in freezeer long enough for freezer-burn to even be an issue! Her mother said she had one for self and husband and loved it. Cooking for 1-2 is HARD when even smallest packages of meat/chicken could feed 3-4.

Have picked up 6-8 different size cannisters... again at yard sales. And the jar sealer thingie... like it for dry stuff that doesn't go "bad" but can get stale... like crackers, bread crumbs, rice, etc.

Have a "marinator" container that I can't get to seal?? Kinda dark plastic, not quite square, maybe 2" deep. From what I could find, can be used for general storage... if I could get it to seal??

Bought 2nd second-hand unit at a thrift store, cuz... looked very clean, had instructions, came with jar sealer, AND a MESSO bags... individual and rolls. Gonna give unit to sister... with a few bags.

As for left-overs?? Once sealed properly... last a LONG time in FREEZER. If planning to regrigerate before finishing off... If just go with food storage container or plastic wrap.