Safe use of FoodSaver - help please
bbstx
9 years ago
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Comments (8)
CA Kate z9
9 years agolast modified: 9 years agobbstx
9 years agolast modified: 9 years agoRelated Discussions
Sealing jars with FoodSaver vacuum sealer
Comments (33)There are two sizes of the FS canning jar attachments. One is meant for regular mouth canning jars, and the other is for the larger mouth canning jars. Yes, they use the exact same lids used in home canning. The lids are placed on top of the jar, and the attachment is pushed down over it to make a seal between a rubber ring and the glass bead just below the threads of the jars. Once air is pulled out, and you pull off the vacuum hose from the attachment, a tiny 'slug' of air, blasts into the small vacuum hole and the lid is forced down onto the jar and seals it. You remove the attachement then and rinse off the jar if its wet. The seal is very strong and is usually far better than a regular canning process would do. As mentoned, The FS vacuum pump is NOT powerful enough to be safely used as an alternative to regular canning processing. Besides that, if the very small vacuum pump inside the FS gets any trace of moisture in it, it can cause damage to the FS machine. I use a much higher powered piston type vacuum pump and also have a water/moisture trap on the vacuum line. The pump I have quickly goes down to 30 inches, which is sufficient for a decent vacuum. I also vacuum seal dried herbs like dill weed. It remains very fragrent and bright green color, even after 2 years of storage....See MoreFood Saver? Is it worth it? What is the best model?
Comments (15)I've actually had a couple of sealed bags, out of hundreds, that had air leak in over time from a failed seal. The only result though was some freezer minor burn. I modified my method to try to get a more reliable seal. I used to pop the lid of the FoodSaver open as soon as the sealing light turned off, but now I count to 5 before opening the FoodSaver to let the seal cool for a moment. I think it helps, but who knows. On reusing bags. If the seal area is clean then you can seal it. For dry goods, or things like cheese, it's easy to make the bags over length, then when you cut the top off to open, you have enough area left to reseal. I don't bother reusing the bags once they're empty since mine would usually require a a pretty good cleaning, and it's not worth it to me. But speaking of cheese, I probably save the cost of the bags by the amount of cheese that doesn't spoil anymore in my fridge. I always buy 2LB vacuum packed cheese with a marked shelf life around 6 months, and then cut it into thirds. I used to keep them in ziplock bags, or wrap in plastic wrap, but the mold would start in a couple weeks at best. Now I take the 1/3 block chunks with the exposed ends and seal in a vacuum bag. They seem to last as long as the original 2LB block. One last point, I have run across a roll of bags that the FoodSaver would have a hard time pumping the air out. The bags have a textured pattern to them that allows airflow out of the bag even when pressed in the sealing process. I must have gotten some bags that were too flat. As I remember, this was more of a problem when I used some cheaper brand of bags. I do keep an eye out for sales on FoodSaver bags....See MoreUsing the Food Saver for my Stuffed Cabbage
Comments (6)I'd have probably frozen it together but now that you mention it, maybe it would help keep it from being overcooked if you heat up the sauce first and then added thawed rolls. But yes, freeze it first. Generally I'd freeze in a tupperware type container, then if I have trouble popping it out I just run it, upside down, under hot water for a few seconds. I've seen people suggest lining the container with plastic wrap so you can just pull it out. Thanks for the reminder about stuffed cabbage - haven't made it in a while. Ann T's version with avgolamono sauce is an excellent variation....See MoreFood saver Questions?
Comments (7)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...See Moreplllog
9 years agolast modified: 9 years agopkramer60
9 years agolast modified: 9 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agolast modified: 9 years agograinlady_ks
9 years agolast modified: 9 years agomomj47
9 years agolast modified: 9 years ago
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