Food saver/sealer?

[pgw]

Does anyone have one? I'm thinking about purchasing one but have no idea what features to look for or avoid. The only thing I HAVE learned is the Tilia brand will only use their brand of bags and they are more expensive than others.

Can some of you help me out?:purplex:

[justgreen]

Rule of thumb here, you get what you pay for. If you choose a low priced vacuum sealer, you'll get one that you probably won't be happy with. Also remember to get one that has a removable liquid holder. The less expensive ones don't have that and if you go to vacuum seal fish? GAH!:boggle: :gurn:

[pgw]

Rule of thumb here, you get what you pay for. If you choose a low priced vacuum sealer, you'll get one that you probably won't be happy with. Also remember to get one that has a removable liquid holder. The less expensive ones don't have that and if you go to vacuum seal fish? GAH!:boggle: :gurn:

Ok, thanks justgreen. See, you've already told me something I didn't know!

I've been looking at them on ebay. LOL

[bikerbraid]

I've had a FoodSaver for at least 6 years. Hubby bought me a new one a year ago and I hate it! The new one has the built in compartment for the roll that is made into bags. (I never buy the pre-made bags - just the rolls). The new machine requires more bag material to seal the ends. My old one was a basic model and I keep dragging it out instead of the new one.

I use 3 machines in a heavy use mode during/after hunting season when we are bagging up several deer. We've found that they will overheat unless you have the professional model. But there are 3 families, each with a machine, so we can let one cool down while the other two are busy sealing away.

A few tricks we've learned (that are all in the manual, but who bothers to read them!).

Be sure the inside of the bag is relatively dry. If the item being sealed is wet/moist, the moisture will be sucked up to the area being sealed and a good seal will not be made.

If you are into recycling, make the bag a bit bigger than necessary. When you open the bag, cut next to the seal. You can then re-seal the bag. (If you are putting something else into the bag - washing it is always a good idea!).

If bagging meat for the freezer, semi-frozen meat is easier to work with than moist raw meat.

If you have sterling silver that you hate to polish and don't use very often - put several pieces into a bag and seal it - it won't tarnish while in the bag!

[justgreen]

For the cheeseheads here.:gurn:
Another good tip, cheese lasts forever (well, almost) if you vacuum seal it. Just remember not to touch it with your bare hands when dividing it to be sealed. I usually use a paper towel. We like to buy in bulk and Sam's stopped selling Mozzerella in a two pound package and now only carries it in a five pounder, so we cut it in thirds and seal them up. Works great!

[pgw]

Thanks justgreen and bikerbraid for your information and tips!

[Hairstorm]

I have the FoodSaver too (old version) and truthfully, I don't use it too much. I got it at Costco.

At holiday time I make loads of cookies (around 50-70 dozen) and I use the FoodSaver to keep them fresh until packaging time. The canisters work best, but of course not all the cookies fit in there, so I use the bags too, but don't suck all the air out so they don't get smooshed.

I haven't heard of the liquid diverter thing; that sounds like a good idea!

[justgreen]

Thanks justgreen and bikerbraid for your information and tips!

You are very welcome and good luck on your search!