Saturday, November 21, 2015

Vacuum Sealing A - Z (Tips and Tricks)

The FoodSaver Vacuum Sealer is one of my top five favorite prepping kitchen tools. I use it many times a week. Just last week I vacuum sealed 40 lbs. of Zaycon Chicken (referral link) for my freezer & vacuum sealed some cereal for storage.
I thought I would consolidate all the various posts I have on the vacuum sealer in one place. 


TIP 1: I find that if you leave extra bag space on the top before sealing, you later can open up the package using the slicer on your FoodSaver creating a clean straight cut. Then when you get out what you need, you are able to reseal the same package. This comes in handy. This week I had a lot of mushrooms I bought on sale and planned to use them several times. One bag, multiply times used and resealed. 

TIP 2: Sometime you may have sloppy leftovers. I have found it easy to freeze the leftover in a pan of some sort, then vacuum seal the frozen block. This helps keep your machine cleaner. When you want that meal for dinner, you drop the package in a pot of boiling water. The bags are sturdy enough to withstand the heat. Cut open the bag then serve.

TIP 3: Occasionally you will have a bag that all the air is not vacuumed out (on the left). If that happens I just put that in the front of the rest of the packages and use it first. To prevent it from happening, it helps to sort of push the food into the middle to create unobstructed channels on each side (on the right). That helps prevent air getting locked at the bottom and sides.

TIP 4: I mentioned above, since the bags are so strong, you can simply drop the bag into a pot of boiling water & cook. Even this raw chicken will cook completely and is very juicy because the package is sealed. It will even create a little broth.                 Posts on How to Use the FoodSaver Vacuum Sealer, 
                                                 Plus More TIPS.

How To Vacuum Seal When The Grid is Down

Items that I've used in these posts:


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