[Goldfinger]

We are thinking of vacuum sealing, some of the veg we're growing this year instead of pickling and / or blanching...

But haven't a clue where to start.... 

Does anyone here do it, is there a difference (taste etc)?.... 

Could you peeps tell me about it, and how to go about it please...? 

[grendel]

not that weve noticed, we vac packed about 50 lbs beans last year, and threw them in the freezer, all we do when we want to cook is take it out of the freezer and throw it in the pot (or steamer) and its all been fine so far. we just use one of the vacuum machines that seal the bag as well, doesnt work too well if there are liquids as it sucks them out with the air.

Grendel

[Goldfinger]

Ta Grendel for that, 

That would be our next question, which model/make would you recommend?

Don't want a cheapo/crappy thing, but don't want to go OTT.

[Markw]

Hi there Goldfinger, you can Google to find some machines on the internet, all I would say is it is worth paying a bit more for a better machine. Something that will pull a minimum of .7 to .8 of a bar in vacuum .but remember at .7 of a  BAR will be about 10lbs square inch pressure. so not good for blackberry's or soft fruit.

[ulsterfairy]

grendel did you blanch them before hand?

Goldfinger we have a vacuum pack machine, OH got it to store homemade jerky.  Havent a clue what make it is or what bar  :blink: but will find out when he gets home.

I havent used it myself to be honest, burt he seems happy with it, oh he also used it for sous vide beef 

[Goldfinger]

What's got me thinking of 'vac packing' is, we went shopping and bought  some 'cooked and vacuum sealed beetroot...

We pickled some beet' last year, and it was a disaster!

So this year we thought we'd try the vacuum pack route...

And we maybe able to save a bit space in the freezers too....

[Trillium]

Odd you mention vacuum sealing, Goldfinger  because today I just put in a reply about it Here.

Also check out the link I posted as she deals with both the bags and also how to dry seal jars. She's a bit wordy, but explains everything. Not sure if you can get the Food Saver machine, but almost any brand with the hose attachment will do more than you realize.

If you want to seal powdery things like flour, first put them into paper lunch bags and just fold the top over (don't stick it down) and it will seal the bag without sucking out the dry stuff.

[grendel]

we have the jml one, we didnt blanch before we froze, but it was only green and runner beans.
Grendel

[Goldfinger]

Spotted one on the 'net, but it says it vacuums up to 50kpa?  :blink:

What's that in feet and inches? 

Will that be strong enough to get all the air out and make a good job of it??

[Markw]

That is about .5 of a bar and should do you fine for most things, go for it goldfinger and have some fun.

[Goldfinger]

.5 bar? I think that's the best we can find on the 'net.. (unless someone knows a better machine?)

Anyway, guess we'll be saving now then, ready for the harvest. 

[Markw]

Just make sure it is wide enough for your needs, you can get better ones that pull a better vacuum but they cost more money, that should do you fine.

[makedoandmend]

Hi,

I experimented with vacuum sealing foods for the first time last year, and learned by my mistakes.

The key to getting a good seal was to use a bag bigger than you think you need and make absolutely sure the inside of the bag is dry (where the seal will be) I've turned to using a funnel with the spout cut off for filling the bag. You can wash the bags in the dishwasher on a cool programme and use them again.

For soft fruits, and things like runners I first freeze the fruit/veg and then bag it - nothing to go squashy! This has been a big step forward because we have lots of fruit. I know it's an extra step but I value my soft fruits for winter puddings. You can do the same with apple sauce etc., although zip lock bags work ok for sauces and yoghurt and are cheaper.

I just use the JML model - got mine at Netto. But once you get the knack it's easy. Saves loads of space in the freezer too. I reckon once we rebagged everything from icecream and Tupperware boxes I have 1/3 more space.

With plums I arrange the frozen fruit so it's flat in the bag and then seal it - you can stack / store much better like this. I do much the same for the sloes and elderberries.

Major tip in maintaining performance is to store the vacuum unit with the lid open and nothing in the jaws to maintain the sealing properties of the foam seal.

Make do.

[RuthLG]

Would vaccuum packing help solve 'freezer burn' on chicken?

[makedoandmend]

Ruth,

I haven't tried it but I will do and report back.

Freezer burn looks nasty and makes the chicken dry and tough.

Forgot to mention that you can do 'boil in the bag' with these bags too - keeps in more of the good stuff.

make do.