Vacuum Sealing for Freezing
Eric Decker
>the best thing since sliced bread, but so far I haven't seen any
>actual claims of benefit.
See for yourself. Take two bags clear cello freezer bag. Peel a few apples,
slice them up and place an equal portion in each. Using a soda straw, remove
all the air from one, tie it off, label it.
Close the other one with as little air as possible by choking down on the
contents, tie off, label it. Place both in the freezer. In no time you will
see the non-evacuated apples have turned a lot darker. Come back in two weeks
and they will be in worse shape. Within six months they may be inedible
shrunken bits of blob.
>from buying a $100+ appliance and special bags versus putting my meat
>and produce in Zip Lock freezer bags?
In summary, you avoid the "freezer burn" which is actually dehydration /
oxidation caused by exposure to air. Zip Lock bags may be a sexy consumer
product but they are USELESS for effective freezing. The consumer gets shafted
yet again by slick advertising.
>
>Thanks,
>Joe
>
jbrooks
>>
>>Thanks,
>>Joe
>>
Thanks for the reply, Eric. After I posted my original question I
happened into my local Costco store and noticed a Foodsaver vacuum
packer on display. The display included a video. I borrowed the video
and took it to the VCR display to watch.
The video was pretty compelling, but I was left with a lifestyle
compatibility question. In the video, whenever a liquid-based food was
vacuum packed, they froze it first, then vacuum sealed it. The
ostensible reason was to form the food to the serving dish to help
with thawing and serving. Was this their subtle way of telling me that
it is NOT OK to vacuum pack juicy foods?
My preference for storing stews, lasagnas, sauces, etc. is to cook it,
cool it, divide into single-use sizes, pack and freeze. Can this be
done in a Foodsaver style machine, or will I suck juice into the
vacuum pump and ruin it?
Thanks again,
Joe