Vacuum sealing foods
dreamgoddess
11 years ago
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sushipup1
11 years agolast modified: 9 years agodreamgoddess
11 years agolast modified: 9 years agoRelated Discussions
Air Transport of Vacuum Sealed Food
Comments (11)This brings back memories... A friend in Alaska sent me some Amish Friendship bread starter in the mail. Different issue of course since it was fermenting! But I open my mailbox and found a small box entirely soaked through with gooey, fermented fruit! I opened it and found a Rubbermaid type plastic container had exploded and the fruit and juices were everywhere! I peeled her 2 page letter from the mess and could read both sides because it had become translucent. Yuck. I don't think I'd risk it. I sure wouldn't vacuum seal them. I think just a double bagged ziploc would be fine. Pickles keep unrefrigerated pretty well! Not optimal, of course, but if you overnighted it.... Maybe call the airlines and see if they even allow it and what advice they might have. Seems like they would do fine in the pressurized cabin, but not sure about cargo area. Can you send some cukes on ice and the recipe? Interesting question. Hopefully someone has actually done it and will respond. Deanna...See MoreVacuum Food Sealers.
Comments (15)One 3rd yard sale food saver. ALL worked just fine! First one... sealing gasket was a bit shot. Washing/drying well and turning over gave it a little longer life. Second on is a real bare bones model and I have NO complaints about it. BUT last weekend hit the mother lode at 2 years sales. At LEAST $60 worth of bags, including a package of maybe 30-40 8" bags and a box of 4 rolls, both UNOPENED! AND a food saver that is a serious upgrade from what I had... tho seems to be discontinued. Spent a whopping $10 for everything. FS has an attachment that vac seals lids onto wide mouth mason jars. NOT for canning, but great for things like rice, beans & small pasta. Have found a messa their cannisters, but more often than not, they lose their seal?? I'm cooking for one & always lookiing for bargains in the meat/chicken area. A regular sized package of ground beef or boneless chicken breasts is just TOO much for me to cook for just me. I repackage, vac seal and freeze. A portion for 1-2 servings only takes about 20-30 minutes in room temp water to go from rock hard to ready to cook. A few times a year, my freezer get to avalanche stage & needs a reorganization. I NEVER find freezer burned stuff buried at the bottom any more....See MoreFoodSaver and Dehydrated Food Storage
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 MoreFood Saver'd pork butt - safe to eat?
Comments (22)Parties get complicated for leftovers as it is social and we loose control over what we would normally do. I often chill meats immediately while carving, into a small platter or bowl and into the fridge, make stock after, then add chilled stock to the meat for the freezer. (knowing i'll have leftovers)...not always possible. NewYears was easy as we had so much ham. Half of the ham, sliced, went into the fridge early. I now have ham/veg stock with big ham chunks for soups. Rather than make a big soup, then freeze, i freeze parts. Soup 'kits'. Saturday, while multi-tasking for a SuperBowl party, i made a bone broth as i was prepping so much stuff anyway and had lots of veg going, chopping... Nice meal, kitchen clean, dishwasher started, party prep done, i turned off the stock and sat down for a brief rest....fell asleep. DH dealt with the stock. Woke at 3am and had no clue what happened. (a dozen questions later) He did great by removing solids, straining, adding ice, chilling in the downstairs fridge....un-covered. Thermopen temp, containered and labeled and frozen. Our gut systems are designed to handle all messes of bacteria with no issues. Compromised is young and old or dealing with any number of infections...medications, antibiotics....if your system is fighting something, it is working hard to deal with it. No need to add to a weak immune system working overtime. Friends and family trust my cooking above all others as i cook fresh organic stocks and fresh organic produce especially if in chemo or under health stress....See Moreemma
11 years agolast modified: 9 years agograinlady_ks
11 years agolast modified: 9 years agoLuAnn_in_PA
11 years agolast modified: 9 years agohousefairy
11 years agolast modified: 9 years agohousefairy
11 years agolast modified: 9 years agograinlady_ks
11 years agolast modified: 9 years agoemma
11 years agolast modified: 9 years agodreamgoddess
11 years agolast modified: 9 years agograinlady_ks
11 years agolast modified: 9 years agoemma
11 years agolast modified: 9 years agoLuAnn_in_PA
11 years agolast modified: 9 years agograinlady_ks
11 years agolast modified: 9 years agoSnowflakeJen
10 years agolast modified: 9 years agograywings123
10 years agolast modified: 9 years agograinlady_ks
10 years agolast modified: 9 years ago
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