Vacuum sealing foods

13 years ago

I'm debating purchasing a vacuum sealer for foods to help with saving on groceries. I was looking at a Foodsaver, but the reviews on all of the models are so varied. Some say they are wonderful, other reviews say they are junk.

Does anyone have a Foodsaver? If so, do you like it? Or can anyone recommend a vacuum sealer that is good, but won't break the bank?

Featured Answer

grainlady_ks

13 years ago

last modified: 11 years ago

I'm on my 3rd FoodSaver (the next one is safe in the basement - bought at a low-low price at Tuesday Morning) and I've been using them since 1986. They were great when we had 2 kids (and all their friends) still at home, and even better now that there are only 2 of us. The FoodSaver is a way of life in our home.

I do home food storage so a lot of the food I store is vacuum-sealed in bags as well as canning jars (using the FoodSaver Jar Sealer and the canning lid). Removing the oxygen extends the shelf-life and is the best way to prevent pantry pests. If there are any pantry pest or their eggs in your dry goods, they will die from lack of oxygen. I store large amounts of dry grains/seeds/beans and a large assortment of other dry goods. I also use freeze-dried foods, and when I open a #10 can I transfer the food to canning jars, in user-friendly amounts, and vacuum-seal it shut to extend the shelf-life.

The key to using it is having a place where the FoodSaver is read-to-use. I have a storage shelf next to the refrigerator. Before that I had a cart on wheels with the FoodSaver on the top. On one shelf I have the FoodSaver where the bags can lay flat while being sealed. Under that shelf I have a couple nice baskets with "stuff" I need for the FoodSaver. I have a basket with pre-cut bags and rolls of bags, a pair of scissors to cut the bags, and a Sharpie to mark the bags. In the other basket I have some plastic containers (with lids) I use with my hand-held FoodSaver and my collection of Universal Lids.

Universal Lids are lids that you can use on nearly any rigid container that has a smooth rim. They come in two sizes. I've used them for some odd-sized glass canisters that are bigger than a wide-mouth canning jar. The lids are also more convenient for foods I move from storage to the pantry for use. It's easier to open and reseal a Universal Lid for frequent use than a canning lid. The canning lids need to be heated in hot water for 5-minutes and dried before vacuum-sealing them onto a jar. This process softens the sealing compound, just like when we use them for home canning, and helps assure a good seal. I check all my sealed jars the first of every month to make sure they are still attached. Occasionally a seal will release. I process the lid (or perhaps process a new lid) and reseal the food.

--Some foods seal best in jars or canisters so they remain free-flowing, yet oxygen free (including dry goods like pasta/noodles, dry cereal, crackers/cookies/snack food, which can crush or break in a FoodSaver bag).

--DON'T vacuum-seal flour in bags because there is enough moisture in flour when packed tightly in a bag it can start to smell moldy. This information is from one of the user manuals. You also risk having flour sucked into your FoodSaver which can burn the motor out. If you vacuum-seal it in a jar or canister it will remain free-flowing and that won't be a problem. When I seal a powery item in a jar I'll place a small coffee filter on the top to help prevent the powder from migrating to the lid during the vacuum-seal (which can cause the lid not to seal properly).

--Chocolate chips are best vacuum-sealed in a jar or canister so they remain free-flowing. When they are sealed in a bag you'll end up with a fused "block" of chocolate chips. You can even vacuum-seal marshmallows in a jar or canister.

--Most foods destined for the freezer I quick-freeze before vacuum-sealing in bags. This way those blueberries or strawberries will not crush and will remain in individual pieces. Put them on a rimmed sheet covered with parchment paper and freeze. Using the parchment paper as a funnel, lift the fruit from the pan and fill the bag. Place the bag opening to the side and keep fruit in a single layer, then vacuum-seal shut. When you need a portion from the bag, cut the bag open and give it a tap on the counter and the food will break apart and you can measure out what you need and reseal the bag. I freeze pre-cooked brown rice, beans, grains, etc., then vacuum-seal so they will easily break apart for measuring.

--I "file" food in plastic baskets in the freezer. I have one basket that has fruit and vegetables. I can remove the basket from the freezer and quickly flip through the contents to see what I have or need. I have 2 more basket with breakfast meat and other meat in portions (cooked or uncooked), all filed in FoodSaver Bags. If I purchase a ring of sausage or kilbasa, I'll cut it into "coins", quick-freeze those, then put them in a single layer in a bag and vacuum-seal.

--Homemade soup/stew/chili are frozen in single-serving portions. When the contents are frozen, pop them out of the containers. Stack the frozen "cubes" together and vacuum-seal. Now you have your plastic containers for something else. I do the same with Sloppy Joe Meat, Spaghetti Sauce, Stroganoff..... Cook once and freeze. BTW, I only have the freezer on my side-by-side refrigerator.

--I only make mashed potatoes 3 or 4 times a year (after each potato harvest and when they are buy one bag, get one bag free, and make Freezer Mashed Potatoes. Some I will portion in plastic containers (quick-freeze and remove and stack like I do soup), and some I'll portion using an ice cream scoop. Quick-freeze the dollops on a cookie sheet covered with a sheet of parchment paper, then transfer the sheet of parchment paper and the potato dollops into a FoodSaver bag and vacuum-seal.

Freezer Mashed Potatoes
5# potatoes (peel if you want to, or scrub well if you don't)
Cook in salted water per usual. If you normally add garlic to your potatoes, don't if they are destined for the freezer. Garlic will change in the freezer - usually getting stronger.

Drain. Add 6 oz. cream cheese, 1 c. sour cream, 1 c. sour cream, 1/2 c. butter. Mash.
------------------------------------------------------------

--When storing food at room temperature you need to be mindful the food is 10% or lower in moisture. Popcorn, for instance, has a higher moisture content, so I don't vacuum-seal it. Brown sugar is another food you shouldn't vacuum-seal. It can be moist enough from the molasses for any botulism bacteria that may be present to grow into a toxin when in the anaerobic (oxygen-free) state of a sealed jar.

Helpful Hint:
-Cover a bone or sharp portion of meat that might penetrate the bag with a wad of plastic wrap before vacuum-sealing.

-I put some of my silver trays and serving pieces in FoodSaver bags so they won't oxidize.

-Be sure to read the user manual!!!

-Which one? There are new features available on FoodSavers than those on the models I've had, usually costing more. All I need is to be able to seal both sizes of bags, a port (hole) for the hose to use on my FoodSaver Canisters, Universal Lid and Jar Sealer.

I wouldn't want to live without my FoodSaver..... :-)

-Grainlady

Sort by:Oldest

Comments (18)

sushipup1
13 years ago
last modified: 11 years ago
Also check over at the Cooking Forum. Lots of responses over there.
dreamgoddess
Original Author
13 years ago
last modified: 11 years ago
Thank you sushipup! I'll head over there.
Related Discussions
Food savers?
Q
Comments (24)
I put my food on trays, so I can pre-freeze (about 30 minutes) and then seal. Having it dry out for a modest amount of time in the freezer is ideal for some things. I find meat doesn't oxidize and turn brown inside the bag if I freeze it first, whereas it does if I don't. I don't want a lot of freezing and thawing, and if you can pack the contents loosely without additional moisture, pouring out what you need is ideal, especially if it's things like sliced fruit or bacon slices. stir fryi, I freeze muffins, cookies, sweet breads (sliced, not whole), etc. all the time. But you have to pre-freeze them. If that's a problem, I can see why this wouldn't suit you. I don't mind though, especially when I can pull something out months (and even years like that skirt steak) later and there's no issues with the food. bamahostaman, that's a good tip about elevating your VS. I just figure if I went to the trouble of making real food, and making it well, I want to save it so it will be eaten in its entirety. It's another process. Does it save time? No, not while I'm doing it. But it sure saves time when I don't have to cook again so soon, and the food tastes as fresh as when I made it. I suspect those of you who don't love it, simply have a different method or means of food preservation. Certainly a different style of cooking. It's great for my particular lifestyle, because I don't always have the energy to cook when people are hungry; but I can always pull something out of the freezer that people are happy to eat!
...See More
vacuum seal foods with liquids
Q
Comments (2)
We usually put juicy things in a zip lock bag and close all but a tiny bit of the zipper. Then we put the zippy in the sealing bag with the zipper opposite the end to be sealed. The machine pulls the air out of the inner bag and seals before the juices escape and get to the machine. This works with things like very juicy cuts of meat or berries that would release juice with pressure but I doubt it would work on something very wet like stew or sauce. Sometimes we freeze food before sealing it so that it will not be squashed by the sealer. That might work best for your gravies and such. Is there some reason you don't want to do that? Otherwise, I think the manufacturer recommends that you use those ridiculously expensive canisters they sell.
...See More
Foodsaver 101 - help me please
Q
Comments (78)
The three FoodSavers I've used since 1986 have all worked as they were intended for bags, jars and canisters. The first one, which happened to be a used machine, failed when one of the children vacuum-sealed a powdery substance and it was sucked into the motor. The second machine died when a friend borrowed it and I didn't realize they were vacuum-sealing a large amount of food, and they didn't follow the instructions to allow time between each use so the machine could cool down, and they burned the motor out. The current one has been in use for over a decade. I suspect many problems are due to failing to read the user manual and following instructions: -Drawing in liquids, powdery, or fine-grained products into the unit. You can place a coffee filter over powdery items in jars/canisters to help keep the fine powder from migrating to the lid during vacuuming. You can prevent liquids from being drawn into the unit by placing a folded paper towel at the top of the bag (but below the seal area), place the wet food in another bag FIRST, before vacuum packaging. -Failure to clean the rim of the jar/canister, and failure to heat the canning lids to soften the sealing compound before attaching it to a jar. -Heavy use it's not intended for - like vacuum-sealing a large purchase of meat one package after another. You need a commercial-grade machine for heavy use. -In the early machines you needed to place the bag in the machine with the rough side down, and "the bag should not overhang into the vacuum channel itself, or touch the rubber gasket" (outlined in the user manual, complete with pictures). -Failure to close locking clips on each side of the unit properly - on machines that had the locking clips. -Failure to wipe any excess moisture or residue from inside the bag surface at the open end. When possible, roll the side of the bag over to fill it (it's also helpful to use a wide-mouth funnel to help keep the top of the bag debris-free, then roll it back up when the filling is complete, in order to help keep the top edge of the bag clean. -Note how use of any other bags "may damage your machine and invalidate your warranty". -Sealing contents that are warmer than room temperature because the vacuum may cause the contents to bubble out of the container or jar. -Failure to leave adequate headspace. -Failure to set the sealing time adjustment switch (if your unit has one). -Sealing foods you shouldn't vacuum seal - like strong-smelling vegetables (cabbage, broccoli, cauliflower) and whole avocados with their pits. You can place a wad of plastic wrap, paper towel, or a piece cut out of a Styrofoam meat tray over bones. You can also double-bag meat - raw, frozen, or raw that you quick-freeze. For instance, if I purchase a bag of frozen chicken pieces, I'll package them in user-friendly amounts in small plastic bags, place them back in the original bag, and place that in a FoodSaver bag and vacuum-seal shut. For raw meat I'll portion it using a Ziplock product called "Perfect Portions" (7-3/4"x11-1/4" bags - 150 bags per box) and quick-freeze those on a cookie sheet, then place the meat in the Perfect Portions bags in a FoodSaver bag and vacuum-seal shut. I'll be interested in getting my next one to see if the new versions are a bad investment, as so many have experienced. If that happens, I'll resort to using Oxygen Absorbers to vacuum-seal canning lids on canning jars. -Grainlady
...See More
FoodSaver and Dehydrated Food Storage
Q
Comments (2)
OK, citric acid for sprouting... ascorbic for breads. Got it. Guess I was thinking they were same thing. Oh, and that's new information for me about sprouting the mung beans under pressure. That's really interesting. I have a vacuum sealer, but I haven't used it very much. I guess I should get it out and try it. I went over on You Tube and did a search for Foodsaver and found several things to watch, also found a few on Pump'n'Seal and maybe that's where my confusion comes from as I've seen a little about both kinds and may have mingled the way the two different systems work. The Foodsaver universal lid doesn't get very high marks on Amazon, I went there some time ago when it was mentioned before. I went to Foodsaver's website and I see that a jar sealer is $9.99. So do you buy one of those for each jar and leave it on the jar till you're ready to use the contents? Or do you have a Pump'n'Seal where you use a regular canning flat, punch a hole in it to vacuum out the air, and then seal up the hole with a little piece of tape? I can see where this method would be 'way cheaper than buying Foodsaver universal lids, if it works as well as they say. Have you used the Pump'n'Seal method and if so, what is your opinion? Foodsaver universal lids cost $24 for a two-pack. If they have to stay on the jar till you use it, it seems like $12 a jar is kind of a substantial outlay of cash unless a person could stumble upon some at a garage sale or something, where the seller didn't know what they had. Or does the FoodSaver have the capability of using canning flats in a way similar to Pump'n'Seal, so that you're only out a canning flat? And I suppose the canning flats could be resealed? It's kind of hard for me to believe that a little piece of what looks like duct tape is all that keeps the vacuum intact, but maybe it does because the vacuum holds it on.... Forgive me, I'm not trying to be critical or troublesome or stupid, I'm just trying to make sure I understand as I don't know anyone personally who uses these. Thanks for your patience and taking the time to provide this information. I do truly appreciate it.
...See More
emma
13 years ago
last modified: 11 years ago
I read the results of a test and they found that freezer bags are just as good as vacuum bags.
grainlady_ks
13 years ago
last modified: 11 years ago
EmmaR-

Freezer bags aren't oxygen-free like a vacuum-sealed FoodSaver bag, nor are they as tightly wrapped over the food. Oxygen is always an enemy in food storage - including frozen foods. The freezer bags, because of oxygen remaining in the bags, allow for the migration of moisture from the food into the bag, and the moisture forms into ice crystals which equals a loss of moisture and flavor in the food item. Food that is vacuum-sealed doesn't get freezer burn, nor does it suffer from moisture loss like freezer bags do.

If you don't mind, would you please site the information?

-Grainlady
LuAnn_in_PA
13 years ago
last modified: 11 years ago
"Drain. Add 6 oz. cream cheese, 1 c. sour cream, 1 c. sour cream, 1/2 c. butter. Mash. "

Is there a reason you split out the 2 cups of sour cream?
housefairy
13 years ago
last modified: 11 years ago
There is no comparison between freezer bags and a good vacuum sealing system. Personally have seen the difference between fish that is just bagged and fish that is sealed.

I am probably on my third(?) food saver. They do make commercial units but they aren't cheap. I do find that either the wire gets too hot are maybe the motor gets hot, but it will shut down and I have to give it a rest. The only time this becomes a problem is when I am bagging large quantities of salmon.

I use the universal lid to jar lettuce. I usually buy the 6 pack of romaine. I clean, cut, and spin the lettuce and then put in quart jars. Easy to pull out and use for salads. Just gently pry off the lids and you can clean and reuse the lids.

We also use it for stuff you don't want to get wet. I do it for stuff that we carry in first aid kits. The only drawback with stuff you "bag" is that you will also need to carry a knife or scissors in order to open the bags.

Bags aren't cheap but how much are you throwing out? Buying in bulk is cheaper, but only if you don't end up with freezer burn. For me it's more convience than savings. I like going to the freezer and having my homemade food. When you make meatballs do large quanities and freeze. Use the same principle for your other favorites. Today I was using it to bag some prime rib that was cooked on the traeger for a party last night. We also had steelhead that was removed from a food saver bag.
housefairy
13 years ago
last modified: 11 years ago
Listen to Grainlady. She knows what she's talking about when it comes to food preservation.
grainlady_ks
13 years ago
last modified: 11 years ago
LuAnn-

Thanks for catching my mistake. The recipe should read:

5# potatoes (cooked and drained)
Add:
6 oz. cream cheese
1 c. sour cream
1/4 c. butter
------------------------------------------------------------

Housefairy-

I'm with you.... Lettuce, vacuum-sealed in a canister or a 1/2-gallon jar, keeps fresh for much longer. Vacuum-sealing is specially good when picking fresh leaf lettuce in the spring.

A vacuum-sealed FoodSaver bag VS a freezer bag example:

I found 3 vacuum-sealed All-Beef Fairbury Franks from Nebraska (an expensive item here in Kansas when you can find them ;-) that were sealed Dec. 2010. I think I was saving them for a special occasion, but they got lost in the rotation shuffle. Anyway, they got cooked for our 42nd Wedding Anniversary last week because we were in the middle of "The Blizzard of Oz" and didn't want to go out to eat. They were as good as the day I vacuum-sealed them. You'd never get anything other than freezer burned, dehydrated, hot dogs if you stored them 26-months in a zip-lock freezer bag! We had them with a gift jar of home-canned sauerkraut and Freezer Mashed Potatoes. This is as good as it gets when it comes to a favorite meal for me. And one we'll remember as the Anniversary Special.

-Grainlady
emma
13 years ago
last modified: 11 years ago
It was reported on TV when they first came out. It didn't really interest me because I have never kept more than a month's supply in the freezer. I try to keep life simple and I don't go into fancy tools like a lot of people do. I use mostly soap and water for cleaning. I bought a swifter mop and when I got ready to buy more replacement cloths, I was shocked at the price, so I use old thin wash cloths on the mop and throw them in the laundry.
dreamgoddess
Original Author
13 years ago
last modified: 11 years ago
I've just glanced through the replies as I just popped in here for a minute before heading out to work.

Grainlady, one comment you made did catch my eye and I wanted to ask about it. You mentioned freezing strawberries. How do you do this? Every time I've tried freezing strawberries, I end up with a mushy mess that is totally inedible.

I can't wait to get home tonight and really sit down and read all the comments!
grainlady_ks
13 years ago
last modified: 11 years ago
You will get good results with strawberries by quick-freezing them on a cookie sheet first, then vacuum-sealing them. Make sure you put them in a single layer in the bags (with the bag opening to the side) when you vacuum-seal the bag.

I quick-freeze nearly everything before I vacuum-seal it in a bag to store in the freezer.

Hope that helps you out.

-Grainlady
emma
13 years ago
last modified: 11 years ago
I freeze bacon, smoked sausage and a few other things by putting them on a cookies sheet in serving sizes, then bagging them. It's a wonderful to way to keep food fresh for a single person.
LuAnn_in_PA
13 years ago
last modified: 11 years ago
"You will get good results with strawberries by quick-freezing them on a cookie sheet first, then vacuum-sealing them"

Quick freeze???
As in faster?
How do you get them to freeze faster?

I am familiar with flash freezing, but that is not possible with a regular household freezer.
grainlady_ks
13 years ago
last modified: 11 years ago
"Quick freeze" is freezing them ONLY until they are solid enough to withstand vacuum-sealing. You could also call it flash-freezing, but technically flash-freezing requires a much colder temperature than what most home freezers are set at. "Quick freezing" is also a term used in my FoodSaver manuals. Anyway, once a food item is frozen you should vacuum-seal it as soon as possible to prevent moisture loss in the freezer, which can affect the flavor and texture.

I often load the FoodSaver bag with the food in a single layer and lay it on a flat surface in the freezer. When the food is frozen (15-60 minutes depending on the type and thickness), then I vacuum-seal it shut. Things like blueberries, cooked grains or beans can be done this way, or you can place them on a rimmed cookie sheet lined with sheet of parchment paper. Once frozen completely, lift the parchment paper to loosen the food items and use the parchment paper as a funnel to fill the bag/s.

Hope that helps...

-Grainlady
SnowflakeJen
13 years ago
last modified: 11 years ago
Hello,

This thread has been so enlightening. I hope someone can help me. I am not generally a stockpiler, nor do I have experience with many "emergency" type foods. I found you guys through a google search.

I am preparing a box to send overseas to a friend who lives in South Sudan where fruit and meat and dairy are difficult to come by. She has asked for freeze dried things and I have found a local store that sells them in 10# cans.

I can't mail the cans due to their size and weight. I am going to be buying freeze-dried chicken and freeze-dried mozzarella. Can I open the 10# cans and put their contents into foodsaver bags and vacuum seal them before mailing? I notice that you said some things can't be stored in bags but I could not determine if meat and cheese were among those things.

Would putting them in the foodsaver bags extend their shelf life and make them ok to mail (it takes about a month for them to get their mail as it's brought over from Kenya once a month)?

Thank you in advance for your help!

If it matters, the products I am looking at are:
http://store.honeyvillegrain.com/freezedriedchickencan.aspx

http://store.honeyvillegrain.com/freezedriedmozzarellacheesecan.aspx#.UfPiyo0qbzc
graywings123
13 years ago
last modified: 11 years ago
According to the site you linked to, the non-refrigerated shelf life of the food is one week after the can is opened. I don't believe that the home vacuum sealing bags and machines can give you the completely airless environment needed to safely store the meats.
grainlady_ks
13 years ago
last modified: 11 years ago
SnowflakeJen-

I would give the friendly folks at Honeyville Grain a call (888) 810-3212 for guidelines and information. They may suggest mylar bags with an oxygen absorber instead of a FoodSaver, or perhaps adding an oxygen absorber to the FoodSaver bags.

I gleaned this information from Chef Tess Bakeresse web site (she's a Honeyville Grain representative). She repacks whole meals made from freeze-dried foods in canning jars (it can also be packed in mylar bags), and that might be something you would want to send. She has lots of recipes and videos at her web site and don't miss her new book - "The Gourmet Food Storage Handbook - by Stephanie Petersen (aka Chef Tess).

NOTE: The repacking of Freeze Dried Meat must be done within 24-48 hours of opening the can and must be done in a dry environment. Once repacked you must use an oxygen absorber to make sure there is a vacuum oxygen free environment.

I would measure the cheese or meat in small amounts - not more than 1-2 cup per bag - and would probably double-bag it and vacuum-seal shut. Place the small bags into a large bag and vacuum-seal it shut with an oxygen absorber for shipping and longer storage. This way the entire #10 can amount won't have to be used quickly once it's open. Each small bag can be used as needed.

-Grainlady

Here is a link that might be useful: Chef Tess Bakeresse

Vacuum sealing foods

grainlady_ks

Comments (18)

sushipup1

dreamgoddess
Original Author

Related Discussions

emma

grainlady_ks

LuAnn_in_PA

housefairy

housefairy

grainlady_ks

emma

dreamgoddess
Original Author

grainlady_ks

emma

LuAnn_in_PA

grainlady_ks

SnowflakeJen

graywings123

grainlady_ks

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Vacuum sealing foods

Comments (18)

dreamgoddessOriginal Author

Related Discussions

dreamgoddessOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

dreamgoddess
Original Author

dreamgoddess
Original Author