Posted on 05/20/2019 7:46:13 AM PDT by Blueflag
Looking for experienced-based recommendations on vacuum food sealers.
1. brand and models 2. size(s) 3. why I need/don't need the hand-held vacuum attachment 4. bag sizes that make sense a. primary use case is dry goods b. if you recommend, I will also try wet foods. 5. brand and size oxygen absorbers 6. brands to avoid
And whatever other gems you might have from doing this yourself.
This will be our first step into truly LONG-term food storage. One of the goals is using a vacuum sealer (aside from shelf-life) is to reduce the cubic volume required to store what's needed. Most packages are just air space, and cubic volume has become a premium.
Thanks in advance!
And I have now forgotten html codes like paragraph breaks, so sorry for the appearance.
1. brand and models 2. size(s) 3. why I need/don't need the hand-held vacuum attachment 4. bag sizes that make sense a. primary use case is dry goods b. if you recommend, I will also try wet foods. 5. brand and size oxygen absorbers 6. brands to avoid
And whatever other gems you might have from doing this yourself.
This will be our first step into truly LONG-term food storage. One of the goals is using a vacuum sealer (aside from shelf-life) is to reduce the cubic volume required to store what's needed. Most packages are just air space, and cubic volume has become a premium.
Thanks in advance!
Went with the FoodSaver with the vacuum attachment (some of the hard side containers make sense).
The device uses rolled bag material so the bag size is dealer’s choice.
Available at BJ’s, don’t remember the cost.
Oxygen absorbers, Honyville Online ( https://shop.honeyville.com ) If never used before, keep sealed in an air proof container, a handful gets VERY not in open air.
Honeyville Has nost of this stuff, and the storage vacuum may be available elsewhere at a better price, but the bag roll versus fixed size is very flexible (using now to sous vide steaks)
KYPD
Thanks for your reply.
Questions:
What size unit is yours, like width?
Do you happen to know the model number?
I have considered Food Saver, BUT the reviews run REALLY hot and cold - like 5 stars or 1 star, with the 1 star being caused by DOAs, poor customer service, and units that fail after a few uses. So ... I am a tad gun shy on Food Saver, but if ‘everyone’ here swear by them, it is an easy choice.
For long term storage of dry goods - Oxygen is your enemy. You need to find two things to augment your vacuum bags.
1) a supply of oxygen absorbents. https://www.amazon.com/Oxy-Sorb-Oxygen-Absorbers-Storage-100-Pack/dp/B0028AG8RO
and
2) supply of 99% nitrogen. Look for welding gas supply. Oxygen concentration machines will often have two ports. One for the oxygen supply, another for the vent or spent air. That is what you want to use.
Basically you fill the vacuum bag with food, then fill with nitrogen to drive out the oxygen, add an absorbent pack and vacuum seal. My rough “science” indicates that long term is twice as long if done this way. My efforts are limited to beans. I have some dry beans going on 20 years and doing fine.
Be sure you use in a well ventilated area and look up nitrogen asphyxiation and take appropriate safety precautions.
Related question. Does anyone have a recommendation on moisture proof bags/box liners for long term storage of paper and cardboard items in hot, humid environments like an attic or garage? Size is variable but up to 24”x24”x24” and similar sizes for standard storage boxes would be ideal.
I think it takes an 11 or 12 inch wide bag roll. It is the 2-in-1 v4440.
Had it for 2-3 years, sealed about 100 items (dry goods mostly). No issues that I know of. Currently, the oxygen absorbers are in one of the hard cases with the air sucked out....keeps em fresh.
Price is/was high, but getting good throw. A basic device and a box of rolled bags can be had for MUCH less and the level of utility is likely to be good enough.
Good hunting!!
KYPD
I have a FoodSaver (see link below) and it works very well.
Just ground 6# of fresh burger yesterday and sealed into PC sizes that we use frequently (1/4#, 1/3# and 1/2#).
Have multiple ‘dry containers’ from FoodSaver that work from the auxiliary port. They work very well, also. Typically each summer I smoke a pork but (20+/- hours) - and it is impossible to eat all of it in a day or two. I fill several small containers and vacuum seal them, then it’s into the freezer for long term storage. The sealer removes virtually all of the ‘air’ and the meat is not crushed as it would be in a bag. No freezer burn even after a year.
Please stay away from the complex ‘automatic’ machines as they waste material.
For bag stock I buy, usually, Weston brand in 8” and 11” widths. I’ve used other brands as well but the Weston brand is available locally.
Best of luck!
I have had a daisy seal a meal for over 20 years now ( i think it might be on it’s last legs ) mine uses 11” bags. buy them by the roll and size them yourself. I have found that the food saver bags are the best. buy meat in bulk and butcher it yourself, whole pork loin is a good place to start. buy a whole one for around 14 bucks on sale and you will get 2 pork roasts and around 16 nice boneless chops ( depending on how thick you want them ).... bulk burger and chicken breasts are good too... i have done whole strip steaks and had the butcher cut it for me for free...bulk brats and sausage too... and 5 pound bags of frozen veggies separated into 1 pound bags... good luck and happy vacuum packing
Thx — the V4440 is what I *think* I want to buy. $170 delivered.
NESCO VS-02, Food Vacuum Sealing System with Bag Starter Kit
It rocks and is better built than any Food Saver unit. And cheaper. Use it with the Ziploc 11" wide Vacuum Seal Roll
I use mine everyday. Simply awesome.
Good advice on the nitrogen. FWIW, snacks from the store are actually filled with nitrogen to help with shelf life and reduce breakage.
V2000 is my current second choice, and I understand about wasted bag material on the automatics. That’s OK for me.
Just looked it up. Affordable manual device. Again the reviews are all over the map, but I trust FReepers ;-)
oops, model is V4840 did not pay MSRP at BJ’s though.
11” wide on the large bag roll, but there are narrows (great for rice in the 2 cup portion)
KYPD
Thanks - will look it up
hmmm. looks like an updated version of the V4440. For $8 more. No worries.
I have a Food Saver. Called to replace the o ring that helps maintain the seal. They said it was on backorder. I said OK I can wait and they said they could not accept an order for anything on back order. Sad part is the machine is rather cheap but the BAGS are expensive.
I do see there are aftermarket bags that others recommend. I will try several brands with rice to be certain. Save the wet foods for the name brand bags ...
I’ve used a foodsaver for 5 years or so and love it. The best price was on their web site at the time, as I recall it was a package deal with bags. I got the model with the jar sealer and a vacuum cap for both regular and wide mouth mason jars. Great for dry goods we buy in bulk like oats, rice, quinoa, nuts. We steam our garden veggies for maybe a minute, let cool and vacuum seal. We eat our garden broccoli, green beans and sweet corn we buy all winter and it is all so fresh. We just ate the last bag of broccoli. Works great on meat and fish. I even vac seal and freeze leftover herbs like fresh dill. Cutting your own bags is great you can make them pretty small.
> Please stay away from the complex ‘automatic’ machines as they waste material.
Also, you lose a bit of flexibility for doing things like using umai dry aging bags. Dry aged rib roasts rock! Catch them on sale around the holidays and get em ready for a real steak experience. Be a survivalist with style and taste ;-)
Manual is a touch more effort, but much more flexible for doing exactly what you want to do.
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