Vacuum Sealers – Tips And Advice About Operating One

My spouse and I tend to be extremely practical people, even in our present giving. One year, we gave our relatives that didn’t already have one a Vacuum Sealer. I have had one for 24 years and could not bear to be without one.

I suppose that I have used one for such a long time that I forgot about the “learning curve” for operating one of these wonderful appliances. My phone line was on fire with questions from the gift recipients concerning the most efficient way to use their new kitchen appliance. So, here goes – a few guidelines to getting the best results from a vacuum food sealer.

Using Bags

1. Use the rolls in lieu of the pre-cut bags. You can cut them to whatever length you require.

2. Wrap up all your items in plastic wrap. That way you may reuse the bag without having to wash it. That means cheese, bacon, wieners, and so on.

3. Make the bags roughly twice the length you want them to be. That way, as you make use of partial portions of your item, you have room to reseal the bag numerous times.

4. Pre-freeze all meats in Saran wrap (See # 2), then vacuum seal. Create the serving sizes whatever size you need, but keep in mind, the smaller the bulk, the quicker it will thaw.

5. Be aware of meat with pointed bones. I wasted three bags once because I didn’t detect that a bone was punching a hole in my bag. I position a Saran wrap “patch” over it. Simply make a little square of several layers of folded up Saran and lay it on top of the pointed area before you wrap it in the plastic wrap – that generally solves the problem.

6. If you’re freezing things with liquids, such as gumbo or cooked vegetables with liquid, freeze the food to start with. You can use a ziplock bag, freeze it, then vacuum seal. This may seem a bit uneconomical, but anything stays preserved for a longer period of time if it is vacuum sealed. An additional word of advice about freezing liquids. When you put your zip lock bag in the freezer, form layers with cut up cardboard between the packs. That way, they freeze level, like an envelope and won’t bond together. You can create your vacuum seal bag large enough to contain quite a few packages (See # 3). You can also use freezer containers, but you’ll have to take the item from the bowl in order to vacuum seal it.

7. Pre-freeze things such as cookie dough and pizza crust dough in rolls in Saran wrap, after that vacuum seal them. When you’re all set to make use of them, remove the quantity you need and put them in the refrigerator the day before you need them and they’re all set to go. You can make several batches at one time to save time and cleanup.

Using Canning Jars

1. Most of the Vacuum Food Sealers have an attachment that will seal wide mouth canning jars. I use this to seal dried beans, rice, pasta, flour, snacks, ground coffee, tea bags. The list is never-ending.

2. Make sure that the lids you use have not been processed in a canning process or else they won’t seal correctly. Just attempt to keep them in a different part of your kitchen so you don’t mix them in with the other ones. The lids will last for a long time, but if you want new ones, you may find them at any grocery store in the canning section. The only part you need is the flat part. Never use the screw top part with this, it is not required and can break the seal.

3. Periodically wash the accessory that fits on top of the jar with a wet paper towel since sometimes, you might have a small build up of dusty substances, like flour.

4. You can use jars to freeze liquid things like soups and stews if you have space in your freezer, but this will take up a fair amount of room.

Using Vacuum Seal Canisters

1. Nearly all of the makers have canisters in lots of different sizes with their systems. I am not certain if they are interchangeable or not. I would simply play it safe and use ones that my unit offers.

2. Canisters can be used for any dry supplies such as breakfast cereals, grits, oatmeal, potato chips, snacks, bread crumbs, baking supplies such as flour, baking powder, brown sugar, and so on. In other words – any items that you don’t want compressed and any items that you would usually store in a canister.

3. I use them for fresh vegetables and fruits. I wash the items, dry them and vacuum seal them for refrigeration. The tall canisters are wonderful for green leaf lettuce and celery. I will make a big salad, vacuum seal it and it will keep for at least a week in the refrigerator. One prep and one cleaning – Sweet.

4. You can use them for vacuum sealing deli cold cuts. They work better than the bags for this function.

5. When vacuum sealing corn starch or anything finely ground, put a paper towel or paper coffee filter on the top when you have poured it into the canister to prevent any of the dust from getting sucked into the suction tube.

6. Most makers offer a container to marinate meat. It is typically rectangular. It is nice, but to be truthful, any of the canisters that will accommodate the quantity you require will work just as good. Just be certain you have enough of the marinade to cover your meat.

Well, these are just a few pointers off the top of my head. It isn’t rocket science, but adhering to a few rules makes the learning curve a lot easier. Vacuum sealers really are a great system to conserve money and cut back on waste. There’s no telling how much money I’ve saved ever since I have been using mine for such a long time. I simply know that it would be tough for me to do without one.

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