vacuum sealer.
 

Vacuum sealer?
What should I get.
Worth

Weston--or any that can seal something part way or all the way, and one you can push button and walk away or get another bag ready, as opposed to one you have to hold the button down til vacumn is complete then push another button to seal.--tom

FYI I've read may times in some BBQ and sausage making groups about them returning high dollar vacuum sealers because they didn't work any better than a low priced model.


I bought an older used Foodsaver after using my Aunts and have nothing but good things to say about it. I liked it so much I researched and found they have a better motor for the vacuum pump and it was originally sold as Foodsaver v845 Gamesaver Sport.

It holds a roll of bags so you cut them to size with the onboard cutter. It has options to cut only, vacuum and seal, extended vacuum, vacuum and extended seal, and an attachment hose to vacuum seal ball jars. It's easy to use and once you press down and start the vacuum it's strong enough to hold the vacuum and then it's hands free.

You'll have to find one on Ebay but it's worth the trouble. There's videos on repairing these to which is usually the 1/4" air hose or the seal which is still sold.

This one has the antibacterial tray, it's hard to see but it's in the middle of the seal. It catches any liquid that comes from the bag and it's removable to clean. It doesn't have the hose and sealing jar lids but they're cheap. The last link is the type hose you'll need, I would check Ebay too.
[url]https://www.ebay.com/itm/FoodSaver-Model-V845-Food-Saver-Appliance-White-Vacuum-Sealer-White/283296192833?_trkparms=aid%3D888007%26algo%3DDISC.MBE%26ao%3D1%26asc%3D20131227121020%26meid%3D718ebd2fa06442a2b00519a1583bac72%26pid%3D100009%26rk%3D1%26rkt%3D1%26sd%3D312354771167%26itm%3D283296192833&_trksid=p2047675.c100009.m1982[/url]

[url]https://www.foodsaver.com/on/demandware.static/-/Sites-food-saver-Library/default/dw29b3df5e/documents/instruction-manuals/T000-03480_44_38740665.PDF[/url]


[url]https://www.foodsaver.com/accessories-and-parts/jar-and-bottle-sealers/foodsaver-jar-sealing-kit-with-wide-mouth-jar-sealer-regular-jar-sealer-and-accessory-hose-white/FCARWJAH-000.html#start=3[/url]

I can run a manual lathe and milling machine but I dont know anything about vacuum sealers. :))
Do the bags come in long tubes or what? :dizzy:
Are the bags proprietary to each manufacturer?
Worth

The bags come in a roll or you can pay more and buy them pre-made. You can use any bag in this model, you can even use regular plastic if you use a strip of the vacuum bag so you can suck the air out. There's a vid on youtube about that. I order bags from Amazon, and it's cheap. You can also soux vide in these.

[url]https://www.amazon.com/MARIGOLD-Vacuum-6-Pack-Preservation-Cooking/dp/B078PDHBB7/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1544650288&sr=1-1-spons&keywords=vacuum+sealer+bags&psc=1[/url]

I should mention that not all sealers use generic bags, you need to check that madel/make to be sure but any size that fits in a foodsaver will work. I think it's up to 11" wide bags/rolls.

worth, most vacuum packers use rolls of plastic that have been sealed on the 2 vertical sides. you cut to you desired length. seal one end. put whatever you want to seal in the bag, then seal the other horizontal side closed to preserve what's in the bag. rajun, I'm going to look into what you posted. we go through multiple sealers each year.

[QUOTE=Worth1;720752]Vacuum sealer?
What should I get.
Worth[/QUOTE]




We have a 1790 (Yes, that's the brand name). Not terribly expensive, but we've used it for a couple of years so far and it vacuums and seals well. You can also just seal if you want and it has wet and dry settings.


[URL]https://amazon.com/Complete-Ultimate-Automatic-Retractable-Stainless/dp/B01N1FQQV3/ref=sr_1_3?ie=UTF8&qid=1544651582&sr=8-3&keywords=1790+vacuum+sealer[/URL]


My advice would be not to fall for the Food Saver bags. There are several sources for different size bags or a roll where you can make your own sizes at reasonable prices.

I have a foodsaver, one that came with a sous vide machine, and a vacuvita. I like the foodsaver best. The only thing I like about the vacuvita is that you can open the bags, and reseal them, like a zip lock. It's huge, and you are supposed to leave it on your counter and keep bread in there. It does an amazing job at the bread, but I don't eat much bread. I also like the containers, but I'm not sure how much difference they make in my lifestyle.


I think vacuum sealing is great, but wish I could afford the "chamber" kind that is used in restaurants and can handle liquids.

SousVide Supreme
[url]https://www.amazon.com/SousVide-Supreme-Vacuum-Sealer-SVV-00300/dp/B00KLZLDMS?ref_=w_bl_hsx_s_ki_web_3041586011[/url]

Vacuvita
[URL="https://www.amazon.com/Vacuvita-Vacuum-Storage-Resealable-Reusable/dp/B01L0E9TKQ/ref=sr_1_1_sspa?ie=UTF8&qid=1544651994&sr=8-1-spons&keywords=vacuvita&psc=1"]https://www.amazon.com/Vacuvita-Vacuum-Storage-Resealable-Reusable/dp/B01L0E9TKQ/ref=sr_1_1_sspa?ie=UTF8&qid=1544651994&sr=8-1-spons&keywords=vacuvita&psc=1[/URL]

Chamber Style
[url]https://www.chefsteps.com/activities/how-chamber-style-vacuum-sealers-work[/url]

With a little practice, I've figured out how to use some of the zip lock bags, We have a Foodsaver and use all kinds of everybody's bags. It is setup to do the automatic vacuum and seal, but you can do a sort of manual operation and they do hold. I use a small twist of bread bag plastic across the zip lock's sealing strip to allow the vacuum function to happen and then the sealing is done on the heat strip. This type of deviation from the normal automatic operation is what I mean when I say, "[U]With a little practice[/U]".

And, yes, ours has that liquid catcher and is easy to clean. We've done quite a lot of things like stew, soups, chicken pot pie base, and other wet stuff.

Worth, it is really worth the trouble to know you can freeze without worrying so much about freezer burn.

The Foodsaver brand has the most support throughout the different stores, and I feel that it is also very friendly to those "manual" operations I like to do.

Another great use of a sealer is marinating really fast.

You also don't have to buy special bags to cook in, I use the normal cheap bags for boudin and I just drop it in a pot of boiling water to warm up.

Here's the video of how to use cheap plain bags using a strip of the vacuum bag to allow air to escape.
[url]https://www.youtube.com/watch?v=yJU8Z9gmDw0[/url]

Thanks everyone for your help I cant express how much it means to me.
Here is a guy that pretty much expresses the reason I dont own one now.

BUT I am open minded.

Worth
[url]https://youtu.be/0j6QjxHDiJk[/url]

Food savers work, but you do too...
I'd wait in the weeds on an auction site, and buy a good one....
I'm bidding on a nice Weston meat mixer at an online farm auction for $20, sale ends the 19th.
Commercial stainless steel smoker is going for $5.00, 40 miles away, no shipping, I'm in!

[QUOTE=Worth1;720795]Thanks everyone for your help I cant express how much it means to me.
Here is a guy that pretty much expresses the reason I dont own one now.

BUT I am open minded.

Worth
[url]https://youtu.be/0j6QjxHDiJk[/url][/QUOTE]

Shotgun Red and Franchise Kicks has taken over my YouTube feed... Both suck!

He's a joke.

1. He's a terrible Billy Mays and is doing an infomercial. There's a reason he turned off the comments.

2. You don't lose anything on the bottom, the bag doesn't have to go into the vacuum chamber to seal it. I leave a 1/4" space, sometimes I leave a 1/2" space and seal it again at the 1/4" line of the bottom. In reality I can seal twice within a 1/4" of the bottom if you want to save a 1/4" of the roll. I also always add another seal at the top too because it only takes a few seconds and it's insurance that it will last for at least 2 years in the freezer if it gets lost in the bottom.

3. You can buy those same bags and use a strip of a foodsaver type bag, check the video I posted.

4. I did the math on the bags I posted from Amazon and it's 14¢ for a 10" bag.

4. You can flatten your meat in the bag the way you want it before vacuuming==same thing so I call that a push.

5. It won't seal liquids like soup unless you used a longer bag or you can use a strip of paper towel to stop the liquid. I would freeze in a serving size container then vacuum seal.

6. I searched the "[URL="https://www.ebay.com/itm/Commercial-Kitchen-Food-Chamber-Tabletop-Seal-Vacuum-Packaging-Machine-Seal-Bar/122715886453?hash=item1c926fd375:g:dIMAAOSwOA1aG3Yk:rk:8:pf:0"]Chamber vac machine[/URL]" and the cheapest is $380. so if we do a little math and say you vac seal 200 items a year using his [URL="https://www.ebay.com/itm/12-x-14-VACUUM-PACKAGING-POUCHES-FOR-CHAMBER-TYPE-MACHINES/290971881421?hash=item43bf468fcd:g:caQAAOxySE9Q5ui~:rk:1:pf:0"]cheap bags[/URL]. You're paying 11¢ a bag unless you can find them cheaper. 14¢ vs 11¢, again I call that a push.

7.Saving 3¢ a bag and the cost of the machine isn't saving, you'll be dead by the time you get your money out of it unless you start a business.

8. You have the option of making bigger bags with the rolls. You can even make a bag long enough to put a shotgun in to prevent rust. Just Saying!!!

9. You can make any size bag you need out of the rolls. I can take an 8" roll bag, cut it 10" long then cut that in half and seal the side then seal both ends for a small amount of meat or peppers. By the way, peppers seal really good in these, especially dried pepper flakes.

I cooked a big pot of Skagetti meat sauce tonight and just sealed a bag of leftovers, it's not as tight as a piece of meat would be but it sealed fine without air in the bag and you might be able to see the double seal at the top and bottom. I call that good for a few months in the freezer waiting on a fast meal.

Nice!

Worth, I've had the money for a vacuum sealer. I understand that it's important for some people, but I still buy those double zipper freezer bags sold at Walmart. A straw can suck out extra moisture.

You know I have to do things on the cheap, but only if they work well. It's up to you on what you do. If whatever you have done meets your needs - why change? Buying the latest greatest thing isn't always an answer.

No one is offending me on the Shotgun Red thing, I dont like him either.:lol:

What does taken over YouTube feed mean?:?!?:

Worth

[QUOTE=AlittleSalt;720818]Worth, I've had the money for a vacuum sealer. I understand that it's important for some people, but I still buy those double zipper freezer bags sold at Walmart. A straw can suck out extra moisture.

You know I have do things on the cheap, but only if they work well. It's up to you on what you do. If whatever you have done meets your needs - why change? Buying the latest greatest thing isn't always an answer.[/QUOTE]

Salt, my/the water displacement method has been working good so far.:)

I dont have a thousand uses for the vacuum sealer nor will I ever just maybe one thing and that is meat on sale and my sausage.

Worth

[QUOTE=Worth1;720823]No one is offending me on the Shotgun Red thing, I dont like him either.:lol:

What does taken over YouTube feed mean?:?!?:

Worth[/QUOTE]

I use an AppleTV box to watch most of my TV, it has many channels/ apps... Netflix, CNBC, Smithsonian, National Geographic and YouTube. On the YouTube feed you can type in John Wayne and walla a bunch of full length John Wayne movies will show up. After awhile YouTube thinks it knows what you want to watch and makes recommendations, 90% of them have been Shotgun Red and a guy that buys pallets of Amazon returned goods and resells them lately...

Ive used the foodsaver machine for years and love it. We always cut our bags longer than needed, they can be washed out an reused. Whenever we do very liquidy items we usually freeze in the bag first then vacuum seal. We've had steaks and roasts over a year old and theyre perfectly fine. The wife is always buying meats on sale so we vacuum pack for future use, worth the price !!

[QUOTE=Worth1;720827]Salt, my/the water displacement method has been working good so far.:)

I dont have a thousand uses for the vacuum sealer nor will I ever just maybe one thing and that is meat on sale and my sausage.

Worth[/QUOTE]

I vacuum packed a lot of sweet/bell peppers this year, they keep a lot longer and the rest of the items in freezer don't smell or taste like peppers as they have in the past using freezer bags.

We probably use ours mostly for meat. Buying family packs when they are on sale and then freezing chicken breasts, steaks, etc. in meal portions works out well for us.


Things like green beans freeze well and we often have WAY too many green beans when they are in season. The advice given here about liquids is good. Freeze the liquid first and then vacuum seal it.



I think our sealer has more than paid for itself in preventing freezer burn and food loss. It also allows you to freeze things for a longer period of time IMHO.

No vacuum sealers, but I'm going to try and pick up the Weston meat mixer and 1 of the Hobart scales.

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[IMG]https://uploads.tapatalk-cdn.com/20181213/4cbf79ae64830cd61dddb1245b7e9e2b.jpg[/IMG]


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I have had the Nesco one for several years. It is not one of the expensive brands and it has held up well for me. I bought it when they had it as one of their deals of the day. On Amazon it is always good to check their warehouse deals too.
[url]https://smile.amazon.com/Nesco-Vacuum-Sealing-System-Starter/dp/B00IUAK39A/ref=sr_1_3?ie=UTF8&qid=1544732225&sr=8-3&keywords=nesco+vacuum+sealer[/url]

I use my cold smoker to make large batches of smoked cheese. When I seal it in the bags it lasts a long time. I have some now that is 6 months old and is still good. I buy Alaskan salmon when it is in season and on sale and freeze individual portions so I can have it whenever I want. I have never had freezer burn with any meats that I have sealed.


It is not hard to make the individual size bags and saves money. The pre made ones can be wasteful.

I have a kenmore one and a meal saver one. both were from goodwill probably. I mostly use my sealer for meat from sales or when we harvest. the element won't seal the plastic together if the plastic is wet. that said... make sure you wipe the plastic with a paper towel and make sure it is dry before you try to seal it. I also fold a paper towel and put it between the area I want to seal and the meat. that traps any moisture or liquid before it can waste your time trying to seal it. you can par-freeze the contents also before sealing the bag. I don't, I do the paper towel.
by the way, I don't recall seeing anyone mention... the bags are reusable. I wash them and reuse them for the next batch of meat I am putting in the freezer. you can cook or microwave in them too, but I suspect you could easily blow one up if you don't vent it.

Going to be a lot of research before I buy anything.
This reminds me of the food processor thread I started some time back.:lol:
Finally ended up getting Ii think a 9 cup KitchenAid on blow out sale and very happy with it.
You guys helped.:)

Worth

I have been watching this thread since we have been considering a vacuum sealer for a while. My choices are down to:

Food saver V3240 at $100
Crenova VS 100s at $70
Nutrichef at $60

All three have 4+ stars on Amazon and are in several top choices of people who say they are supposed to be experts.

Worth, any of these in your sights?

[QUOTE=PaulF;720891]I have been watching this thread since we have been considering a vacuum sealer for a while. My choices are down to:

Food saver V3240 at $100
Crenova VS 100s at $70
Nutrichef at $60

All three have 4+ stars on Amazon and are in several top choices of people who say they are supposed to be experts.

Worth, any of these in your sights?[/QUOTE]

Don't have any picked out yet but a food saver of some sort in the 5460 class.
Right now they have one one the website for 199 with a lot of extra stuff.
But still weeding.

[url]https://www.foodsaver.com/vacuum-sealers/counter-top-vacuum-sealers/v5000-series/the-foodsaver-fm5460-2-in-1-food-preservation-system/FM5460-DTC.html[/url]