My husband and I tend to be very sensible individuals, even in our present giving. One year, we gave our relatives that did not previously own one a Vacuum Food Sealer. I’ve used one for twenty four years and could not bear to be without one.

I suppose that I have used one for so long that I forgot about the “learning curve” for using one of these wonderful appliances. My phone line was on fire with questions from the gift receivers concerning the best system to make use of their new-fangled toy. So, here we go – a few tips and tricks to using a vacuum food sealer.

Using Vacuum Seal Bags

1. Make use of the rolls instead of the pre-cut bags. You may cut them to whatever length you need.

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

3. Make the bags approximately twice the length you require 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 plastic wrap (See # 2), then vacuum seal. Create the serving sizes whatever volume you want, but bear in mind, the smaller the bulk, the faster the item will thaw.

5. Be aware of meat with jagged bones. I went through 3 bags once because I did not notice that a bone was piercing a tear in my bag. I place a plastic wrap “patch” over the sharp bone. Just make a small square of some layers of folded up Saran and put it on top of the pointed part before you wrap it in the plastic wrap – that generally solves the problem.

6. If you’re freezing things with liquids, like soup or cooked vegetables containing liquid, freeze the food to start with. You can use a ziplock bag, freeze it, then vacuum seal. This may seem a bit wasteful, but anything stays preserved longer if it is vacuum sealed. Another tip for freezing liquids. When you place your zip lock bag in the freezer, form layers using cut up cardboard stuck between the zip lock bags. That way, they freeze level, similar to an envelope and won’t bond together. You can make your vacuum seal bag big enough to hold quite a few packages (See # 3). You can also make use of freezer containers, but you’ll have to take the item out of the container in order to vacuum seal it.

7. Pre-freeze items like pie crust dough and pizza crust dough in batches in plastic wrap, after that vacuum seal them. When you’re ready to make use of them, remove the quantity you need and put them in the refrigerator the day before you require them and they’re all set to go. You can prepare numerous batches at the same time to save time and cleanup.

Using Wide Mouth Canning Jars

1. The majority of the Vacuum Food Sealers come with an accessory that can seal wide mouth canning jars. I use this to seal dried beans, rice, pasta, flour, candy, whole coffee beans, tea bags. The list is never-ending.

2. Make certain that the lids you use have not been used in a canning process or else they will not seal correctly. Simply attempt to keep them in another area of your kitchen so you won’t mix them in among the other ones. The lids will last for a long time, but if you need new ones, you may find them at any grocery store in the canning section. All you need is the flat part. Never use the screw top part with this, it is not needed and can cause the seal to break.

3. Every so often wash the attachment that fits on top of the jar with a moist paper towel because sometimes, you might have a slight build up of dusty substances, like flour.

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

Using Canisters

1. Nearly all of the makers have canisters in many assorted capacities with their systems. I’m not certain if they are interchangeable or not. I would simply be on the safe side and utilize ones that my unit offers.

2. Canisters may be used for any dry goods like cereals, grits, oatmeal, potato chips, crackers, bread crumbs, baking supplies such as flour, baking powder, sugar, etc. In other words – any items that you don’t want compressed and any items that you would in general put 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 super for green leaf lettuce and celery. I will make a large salad, vacuum seal it and it will keep for at least a week in the refrigerator. One preparation and one clean up – Sweet.

4. Use the canisters for vacuum sealing delicatessen cold cuts. They work better than the bags for this purpose.

5. While vacuum sealing corn meal or anything finely ground, position a paper towel or paper coffee filter on the top after you have poured it into the canister to stop any of the dust from getting pulled into the tubing.

6. Most manufacturers offer a container to marinate meat. It is ordinarily rectangular. It is nice, however to be truthful, any of the canisters that will accommodate the amount you need will perform just as good. Simply make 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 following a few rules makes the learning curve a lot easier. Vacuum sealers truly are a wonderful system to conserve money and cut back on waste. There’s no telling the amount of money I’ve saved since I have been using mine for so long. I simply know that it would be tough for me to not have one.

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