My spouse and I lean towards being extremely practical people, even in our present giving. One year, we gave our relatives that did not already own one a Vacuum Sealer. I’ve used one for 24 years and couldn’t do without one.

I suppose that I have used one for so long that I forgot about the “learning curve” for operating one of these great appliances. My telephone line was on fire with questions from the gift receivers about the best system to use their new-fangled kitchen appliance. So, here goes – a few tips and tricks to operating a vacuum food sealer.

Using Bags

1. Make use of the rolls in lieu of the pre-cut bags. You may cut them to any length you need.

2. Wrap everything in Saran wrap. That way you may reuse the bag without washing it. That means cheese, bacon, wieners, etc.

3. Make the bags approximately twice as long as you need them to be. That way, as you use partial portions of your item, you have space to reseal the bag numerous times.

4. Pre-freeze all meats in plastic wrap (See # 2), then vacuum seal. Create the serving sizes whatever size you require, but remember, the smaller the size, the quicker it will defrost.

5. Notice meat with jagged bones. I wasted three bags one time because I didn’t detect that a bone was piercing a hole in my bag. I place a plastic wrap “patch” over it. Just make a little square of several layers of folded up Saran and lay it on top of the sharp area before you wrap it in the Saran wrap – that generally does the trick.

6. If you’re freezing things with liquids, such as stew or cooked vegetables with liquid, freeze them first. You can use a ziplock bag, freeze it, then vacuum seal. This may seem a bit wasteful, but everything keeps for a longer period of time if it is vacuum sealed. An additional tip for freezing liquids. When you put your zip lock bag in the freezer, create layers with pieces of cardboard between the zip lock bags. That way, they freeze level, similar to an envelope and will not bond together. You can create your vacuum seal bag large enough to contain quite a few packages (See # 3). You can also make use of freezer bowls, but you will need 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 rolls in plastic wrap, then vacuum seal them. Once you’re ready to make use of them, remove the quantity you require and leave them in the refrigerator the day before you need them and they’re ready to go. You may prepare several batches at one time to save time and cleanup.

Using Canning Jars

1. Nearly all of the Vacuum Sealers have an accessory that can seal wide mouth canning jars. I use them to seal dried beans, rice, pasta, flour, candy, whole coffee beans, tea bags. The list is endless.

2. Make certain that the lids you use have not been processed in a canning procedure or they won’t seal properly. Just attempt to keep them in another part of your kitchen so you don’t combine them in with the other ones. The seal will last for a long time, but if you need new ones, you can find them at any grocery store in the canning aisle. The only part you want is the flat part. Never use the screw top part with this, it is not needed and can break the seal.

3. Periodically clean the attachment that goes on top of the jar with a wet paper towel since on occasion, you might have a small build up of powdery substances, like flour.

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

Using Vacuum Seal Canisters

1. Most of the manufacturers have canisters in lots of assorted capacities with their systems. I’m not certain if they are compatible or not. I would simply be safe and utilize ones that your unit offers.

2. Canisters may be used for any dry goods like breakfast cereals, cream of wheat, oatmeal, corn chips, crackers, bread crumbs, baking supplies such as flour, baking powder, sugar, and so on. In other words – anything that you don’t want compressed and any items that you would in general put in a canister.

3. I utilize them for fresh vegetables and fruits. I wash the items, dry them and vacuum seal them for refrigeration. The tall canisters are great for green leaf lettuce and celery. I will put together a big salad, vacuum seal it and it will stay fresh for at least a week in the refrigerator. One prep and one clean up – Sweet.

4. You can use the canisters for vacuum sealing sandwich meat. They perform a lot better than the bags for this function.

5. While vacuum sealing corn meal or anything finely ground, place a paper towel or paper coffee filter on the top after you have put it into the canister to prevent any of the powder 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 work just as good. Simply make sure you have a sufficient amount of the marinade to cover your meat.

So, these are just a few pointers off the top of my head. It ain’t rocket science, but following a few rules makes the learning curve a lot easier. Vacuum sealers really are a good way to conserve money and reduce waste. There’s no telling the amount of money I’ve saved ever since I have been using mine for so long. I just know that it would be hard for me to not have one.

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