Vacuum sealing food & wine

Most of us are familiar with the Vacu-Vin wine saver pumps and stoppers. While I do not believe it preserves a wine, I still use one. The best thing about the stopper is that it does seal, I sometimes can't find a place in the fridge to stand the bottle up, but can lay it down. The stopper does hold a seal and prevents spilling of the wine.

Sealing food is another thing altogether though. I have had a Tilia FoodSaver model 550 for several years now, and today it gave up the ghost. So, I went online and purchased a replacement. This one is a several steps up from the 550 (which is out of production), although it cost about the same. I have sealed items (mostly meat) in the plastic bags and find that it does protect and preserve freshness for an extended period of time. The machine also came with some accessories that I have yet to use, such as plastic containers of differing sizes with special lids. It also has a removable hose that attaches the machine to the containers. And, it has a stopper for attachment to a wine bottle. Not sure how or even if it works any better than the Vacu Vin.

I am wondering if anyone else on the forum uses one of these machines, and which one. Also am interested in your opinion of the efficacy of the machine.

Bob - You must have missed this thread: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=32902

Bob - You must have missed this thread: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=32902

Howie, you are right, I read one or two posts in the thread, and checked price for these machines, and promptly forgot the thread. Now perhaps I should remove my post completely? But $450 probably going to prevent me from buying one.

Bob - I wasn't actually referring to the machine, but the cooking process that you can use if you have a vacuum sealing machine. I've considered buying one also, so I am anxious to see what others post here.

Bob, I use the very old/small model 420. Primarily it gets used for meat when we end up with extra where allows freezing more or less indefinitely without freezer burn. Fresh is always better than frozen, of course, but vacuum sealing helps make frozen quality as high as possible. Similarly for hunks of cheese in the fridge without mold. I also do use the plastic containers on a limited basis. For example, I bake bread and have found I can store dry active yeast more or less indefinitely. I discovered that I could buy a half pound (or what is a full pound?) first at the local grocery store and then at Costco for not much more than a couple of those sets of pouches. I keep the bulk in one of those plastic containers in the fridge and periodically transfer some into a smaller jar and notice no change in potency over at least a couple of years. Other uses include nuts (to keep a Costco/Trader Joes-sized bag fresh) and sometimes coffee beans at room temp.

The downsides? As you know, the material is expensive. I try to re-use by initially cutting bags longer than necessary but I find the seal never as reliable as with virgin material. Maybe I should upgrade my machine Also, if you do use the plastic containers, you'll probably find the bottoms eventually crack, especially if you access the contents very often. I think that's because the bottom flexes a little every time you go through the open/close/evacuate cycle, so the fewer cycles, the better. For that reason it's better for something like nuts where you only bake so often but not so good for coffee, where you might want into the container every day.

Bob - I wasn't actually referring to the machine, but the cooking process that you can use if you have a vacuum sealing machine. I've considered buying one also, so I am anxious to see what others post here.

Howie, the advertising for these machines does mention using the vacuum packed bags as a boiling bag, However, I have not used it that way. BTW, I did vacuum pack and freeze peeled garlic cloves....didn't work at all. I have though kept meats packed and frozen for 6 months all without freezer burn, or ice crystal formation in the bag.

Bob, I use the very old/small model 420. Primarily it gets used for meat when we end up with extra where allows freezing more or less indefinitely without freezer burn. Fresh is always better than frozen, of course, but vacuum sealing helps make frozen quality as high as possible. Similarly for hunks of cheese in the fridge without mold. I also do use the plastic containers on a limited basis. For example, I bake bread and have found I can store dry active yeast more or less indefinitely. I discovered that I could buy a half pound (or what is a full pound?) first at the local grocery store and then at Costco for not much more than a couple of those sets of pouches. I keep the bulk in one of those plastic containers in the fridge and periodically transfer some into a smaller jar and notice no change in potency over at least a couple of years. Other uses include nuts (to keep a Costco/Trader Joes-sized bag fresh) and sometimes coffee beans at room temp.

The downsides? As you know, the material is expensive. I try to re-use by initially cutting bags longer than necessary but I find the seal never as reliable as with virgin material. Maybe I should upgrade my machine Also, if you do use the plastic containers, you'll probably find the bottoms eventually crack, especially if you access the contents very often. I think that's because the bottom flexes a little every time you go through the open/close/evacuate cycle, so the fewer cycles, the better. For that reason it's better for something like nuts where you only bake so often but not so good for coffee, where you might want into the container every day.

Mark,

I use mine mostly for packaging meats, but have used it for other purposes too. An example is that I use a regular pint "Mason" jar to keep brown sugar in. I use the machine to package it and it stays moist and soft and non lumpy for a long long time. I have also packed pecans and chocolate chips with it, and it seems that they stay fresh nearly forever. It is kind of neat that one can vacuum pack a regular "fruit jar" of stuff this way. BTW, I buy the rolls at Sam's club getting three 11 inch and three 8 inch rolls plus a stack of gallon pre-formed bags for <$40. Not cheap as you said.

For food, I've been using the Food Saver for years. Costco has several types, you might check them. Mine is black and silver. It is hands free, in that I push the button I want and it operates allowing me to do a quick chore of some sort. It also stores on end, thereby taking up less room. I keep mine out all the time, parking it in my laundry room on the folding counter, which is just off the kitchen. I love these things, as they also reseal the paper crackers, chips, etc. are in. I reuse all my bags. We wash them in soapy water, rinse well and dry upside down on a board Gene made me with several dowls glued into holes he routed out. They reuse well and it saves money.