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
Deni JarVac Vacuum Sealer
Comments (0)What do you think of this product? Can I freeze soups in it? Deni JarVac Vacuum Sealer Model: 1200 The Deni JarVac Vacuum Sealer has patented technology that reseals and vacuum packs food in its original glass jar or container. It will also marinate food in minutes. Just place the jar under the Deni JarVac dome and within seconds the jar will be vacuum sealed. The vacuum is held in place by using the rubber seal underneath the jars original lid. Every time a jar is reopened, a "pop" will sound, indicating the airtight seal has been released. Food will stay fresh up to five times longer than conventional food storage methods. The Deni JarVac includes three universal lids for turning glass jars, containers or bowls into vacuum packed storage containers. A Bottle Saver is also included for vacuum sealing wine, oils and dressings right in their own bottles. Features: Commercial quality vacuum sealer. Vacuum seal food in its original jar. Vacuum seal food in mason jars. Use universal lids to vacuum seal in glass bowls or jars. Use the Bottle Saver to vacuum seal bottles. Great for keeping soups, sauces, salsa and condiments fresh. Vacuum seal leftovers and salads in glass bowls or jars. Marinate food in a fraction of the time. Keep wine, oils, vinegar and other liquids fresher longer. Convenient accessory storage inside unit. Large platform and dome with room for jars of various sizes. Includes 3 universal lids. (4 inch, 7 inch and 10 inch) and 1 Bottle Saver. Picture: http://64.233.179.104/search?q=cache:-oOK1T2bFacJ:www.everythingkitchens.com/deni-jarvac.html+deni+jar+sealer&hl=en&gl=us&ct=clnk&cd=8...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 MoreHow do I vacuum seal dried food in jars?
Comments (16)1. Universal Lid can be sealed with the hand-held FreshSaver - no hose or lid sealer needed. I'm glad you asked, I've never tried using the FreshSaver for that task. The Universal Lids come in two sizes and you can use them on any "solid" container that has a smooth rim. I do have one concern using the FreshSaver instead of the FoodSaver with hose and jar sealer. When all the air is out of the container, the FoodSaver stops. You're never really sure that's true using the hand-held FreshSaver. You might want to call FoodSaver and talk to them for more information. 2. From FoodSaver user manual: To Vacuum with Mason Jar - Always pre-soak new metal lids. Bring water to boil, then turn off. Pre-soak lids 5-10 minutes. Helpful hint: Make sure your lids are separated during this process. When you do several lids at a time they tend to stack. I love my little Lid Sterilizing Rack for this process. You can put 12 regular or wide-mouth lids in the rack, which keeps the lids separated for maximum exposure to the hot water 3. It works great for salad greens, just make sure you do NOT vacuum-seal strong smelling vegetables, such as cabbage, broccoli, and cauliflower. Do not vacuum package whole avocados with their pits, but I do vacuum-seal guacamole and it will stay fresh much longer. 4. If you have a Tuesday Morning store near you, you might want to look there for FoodSaver items. That's where I got my FreshSaver. I also bought a FoodSaver there for $60 (included bags, rolls of bags, 1 canister, jar sealer and hose). 5. One thing to keep in mind with a new dehydrator, make sure it has a variable temperature thermostat. Check out the link below for more general information. Sounds like you are ready for a new food adventure! ;-) -Grainlady Here is a link that might be useful: NCHFP - Dehydrators...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 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
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11 years agolast modified: 9 years agograinlady_ks
11 years agolast modified: 9 years agoemma
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11 years agolast modified: 9 years agograinlady_ks
11 years agolast modified: 9 years agoemma
11 years agolast modified: 9 years agoLuAnn_in_PA
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