Who has a Foodsaver vacuum sealer machine?

[guitar1580]

I just unboxed my V3230 that I picked up last night, and am anxious to try it out. After throwing away too much freezer burnt meat, I spoke with a couple of friends who have the vacuum sealers, and they love them.

My one friend was eating a piece of green pepper that she had sealed and frozen last summer, without blanching, and she said it was great, and that meat lasts 5 times longer, if not indefinitely. Freezing peppers, and possibly zuchinni, would be huge for me, because I get tons of them from my little garden, and usually give most away.

I just wondered who else uses a vacuum sealer, and what all you have frozen, and with what results, etc.

Josh P

 

[sipowicz]

My firend has one and uses it for his safe queen handguns....no air or moisture to worry about...

 

[Capt Steve]

I use mine every week. Whenever meat goes on sale I buy in bulk, you can easily pay for the FS with the savings. Next to my Pressure cooker the FS is the best tool in the kitchen.

 

[ArcticFox]

We use it for meat, seafood, and for long term storage of beans, rice, etc. I also use it quite a bit for non food items. I have 10 trailcams which involves hiking distances. I carry a well prepared Sitka sling in which I have vacuum sealed a poncho, firestarters, bandana, tissue, batteries, etc. It removes the air to compact several items at once and keeps them from shifting around in the pack. They are a very versatile appliance.

 

[BUFF]

Oldest sister uses one religiously and loves what it does for her food. She lived alone for a long time and is diabetic, so both serving sizes and food types were important to her. The food saver let her put up portion-sized packages of everything she bought that stayed great until she ate it. Much less food wasted as well as preserving the food's qualities.

 

[fat tom]

You'll like it. Just don't buy the generic el cheapo bags.
f.t.

 

[Steve in Vermont]

We have a moderate size garden and have used one for years. What we don't can, we freeze. Hints: you can reuse the bags. Just save them, clean and use a box cutter to make a very straight cut across the top. And as stated earlier buy the quality bags. Also, we have an old model so this may not apply to the newer ones but sealing veggies or fruits containing a lot of water would cause the machine to suck moisture into the machine. To prevent this we put the items into the pack and freeze it. Then seal it. We've never had anything we froze with this process go bad. Wife adds: Remember to blanch the veggies before freezing.

 

[Bob R]

I use one, mainly for meats. I buy whole chickens, cut them in half and seal them. With just two of us that is more than we will eat at a one meal. I buy almost all of my beef in bulk and cut it at home. Yesterday I saved 54 cents a pound on a pork loin roast, cut 5 chops and still had a small roast out of it.

I am on my second one. One of the pumps went out on my first one, so naturally I took it apart to look at it. Not much consumer replaceable parts in there.

bob

 

[fiasconva]

We've had one for years. It is great after a trip to Sam's Club to divide up some of the bulk items since there is only the 2 of us now.

 

[kritter]

love mine. it get's a workout durring hunting season. great for all the extra "veggies" too.....
also use it to seal up the cardboard S&W boxes for storage, bulk ammo, holsters, exc..
Also wipe down Handguns with RIG and seal them away for the safe too.

 

[epj]

I've used one for years. Mostly for freezing meat.

 

[Moonman]

kritter,
I like the wipe 'em down with RIG and seal away.

 

[Indiana George]

Hey Josh!

You mentioned your garden, so . . . don't forget the sweet corn!

Sure hits the spot long after the garden has finished.

 

[dsbock]

We've used one for years as well. After a trip to the wholesale club it gets a workout. Beef, chicken, pork all go into bags.

Our is occasionally temperamental, but does a good job.

When we first bought it, we sealed all sorts of stuff such as raisins, nuts, rice, etc. Now, mostly meat from the wholesale club.

I will also repeat the warning about el-cheapo bags.

David

 

[Stevens]

Fish and meats mainly, be sure to pat dry them first otherwise it might suck some of the juices up into the machine and turn into a stinking mess.
Steve W

 

[RSBH44]

Been using one here for years too. Works for all kinds of things.

 

[guitar1580]

Thx for the great ideas folks.

Fox, great idea about sealing camping items for the backpack.

Steve I had wondered about the blanching. As I mentioned in the orig. post, my friend did some green peppers without blanching, but I remember my Mom always blanched green beans before freezing them. Somewhere around here I have a gardening book with some blanching time charts for different veggies. I'll definitely consult that.

Great idea about sealing the safe queen guns, I hadn't thought of that. That's a good idea for the ones you may hand to a friend to look at, to keep them from slammin' the cylinder open and shut and putting their fingerprints all over the steel.

Will update after I try it out.

Josh P

 

[LazyKB]

Have one - like it. If you get one do not store it locked. You will mash the foam gasket to the point it will not return to its original shape and will not obtain a good seal the next time you use it.

 

[Steve in Vermont]

Hint (update): Yesterday I mentioned placing veggies (and fruits) into a bag and freezing before sealing. I got the sequence wrong. What we do for almost all our veggies and fruits is spray a flat pan with Pam (to keep from sticking), put the items on that, and place in the freezer. Remove after freezing, place in bag and seal. That way you're sealing the entire item whole and not squeezing out any moisture. And if anyone needs any information on blanching times let me know.

 

[Stonecove]

Hint (update): Yesterday I mentioned placing veggies (and fruits) into a bag and freezing before sealing. I got the sequence wrong. What we do for almost all our veggies and fruits is spray a flat pan with Pam (to keep from sticking), put the items on that, and place in the freezer. Remove after freezing, place in bag and seal. That way you're sealing the entire item whole and not squeezing out any moisture. And if anyone needs any information on blanching times let me know.

Steve is absolutely right about freezing on pans first. I put up a lot of broccoli that way and it is the best I have ever eaten. I blanch for 1 to 1 1/2 minutes and the color stays a beautiful green! I also do fresh tomatoes. Blanch quickly to remove the skins and freeze on a pan, then vacuum seal. We grow San Sabastian (like a pear tomato) for making pizza & spagetti sauce or anywhere you need cooked tomatoes. They are awesome.
Also did fresh sweet corn off the cobb!
Have fun.
Stonecove