Vacuum sealers are great because they store food with virtually no air. The result is almost no freezer burn. That's the upside.
The downsides of vacuum sealers are:
- They are expensive, usually well over $100.
- The bags are surprisingly expensive (because they need to be specially designed or its hard to get out all of the air.
- They are fiddly. Even if you are trying to be quick, they aren't that fast. But if you want to do a good job, you normally need to push and prod your product to get trapped air pockets out.
My system is cheap:
- The sealing machine costs nothing.
- The bags are cheaper.
- I can vacuum seal 5 bags this way in the same time it takes to do one with a vacuum sealer.
Oh, and this system actually is less prone to air pockets, but is gentler on your food (particularly important for vegetables.)
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Step 1: Bag Your Food.
- Put food into a ziploc style bag.
- Close the zipper most of the way, keep a finger in the opening.
Step 2: Vacuum Your Food.
- Immerse your food in water, keeping just the opening out of the water. The water is great at pushing the air out of every cranny and nook.
- While it is immersed, close the last bit of zipper.
Works pretty good. Works really well! Its fast, its cheap, its reliable. I have stored meat in my freezer this way, and seen no freezer burn after a year.