Food prices rarely go down, and part of that upward spiral is due to waste. Many parts of the world are facing alarming shortages, while almost one third of all food produced in the United States is discarded uneaten. Some is destroyed before reaching markets, while the rest becomes landfill. Home vacuum sealers for food are a proven way to stretch tight budgets, greatly reduce waste, and still produce fine meals.
Although several companies currently manufacture these devices, they did not appear until the 1960s. Most use a similar process that is simple in concept. Whether edibles are stored in cans, bottles, or plastic containers, bacteria and insects cannot survive without air being present. When air is removed mechanically and the container is instantly sealed, an inner vacuum is formed.
The lack of water and atmospheric gases can be ideal for preserving perishables. Solids do not clump or harden, and moist items will not become desiccated. Natural fats take far longer to grow rancid, and the oxygen barrier effectively repulses insects. Because there is no oxidation or rust, inedible items such as important family documents or surplus medications can also benefit.
The process does not actually eliminate the need to refrigerate sealed items. It does encourage many products to retain their original freshness far longer, and greatly inhibits freezer burn. Some foods retain freshness nearly four times as long, but nothing lasts indefinitely. If dangerous anaerobic bacteria are present, they may survive the vacuum, emerging later to cause harm.
Consumers usually choose one of two common types of sealers on the market. When foods are going to be eaten relatively quickly, a hand-held model works very well to help preserve items such as cut vegetables, grated cheese, potato chips, or luncheon meat. They bags they use generally have zipper tops for repeated sealing. They can be reused, but over time may begin to leak, and should be replaced.
Hand-held sealers are generally inexpensive, and many are powered by rechargeable batteries. Counter-top devices are designed for heavier use, and generally cost more. Much of that extra expense results from added features such as sealers for canisters or bottles, and personal cooking and eating practices dictate whether or not the extra capacity is really needed, or will be useful enough to justify the added expense.
Adding another counter-top appliance that needs flat storage can take up valuable preparation space. Some devices are specifically designed for side storage, a feature that makes them appealing to apartment dwellers. These machines require bags similar to those used in hand-held sealers. Opening a bag requires cutting off a small portion of the top, and adding subsequent seals slowly reduces the volume of storage.
Most perishable items still require refrigeration after being sealed, but whole grains or dried beans can be shelf-stored for extended periods without harm. People committed to more sustainable food practices find this variety of preservation appealing. Those who are more concerned with maintaining freshness longer in the refrigerator find the process very cost effective.
Although several companies currently manufacture these devices, they did not appear until the 1960s. Most use a similar process that is simple in concept. Whether edibles are stored in cans, bottles, or plastic containers, bacteria and insects cannot survive without air being present. When air is removed mechanically and the container is instantly sealed, an inner vacuum is formed.
The lack of water and atmospheric gases can be ideal for preserving perishables. Solids do not clump or harden, and moist items will not become desiccated. Natural fats take far longer to grow rancid, and the oxygen barrier effectively repulses insects. Because there is no oxidation or rust, inedible items such as important family documents or surplus medications can also benefit.
The process does not actually eliminate the need to refrigerate sealed items. It does encourage many products to retain their original freshness far longer, and greatly inhibits freezer burn. Some foods retain freshness nearly four times as long, but nothing lasts indefinitely. If dangerous anaerobic bacteria are present, they may survive the vacuum, emerging later to cause harm.
Consumers usually choose one of two common types of sealers on the market. When foods are going to be eaten relatively quickly, a hand-held model works very well to help preserve items such as cut vegetables, grated cheese, potato chips, or luncheon meat. They bags they use generally have zipper tops for repeated sealing. They can be reused, but over time may begin to leak, and should be replaced.
Hand-held sealers are generally inexpensive, and many are powered by rechargeable batteries. Counter-top devices are designed for heavier use, and generally cost more. Much of that extra expense results from added features such as sealers for canisters or bottles, and personal cooking and eating practices dictate whether or not the extra capacity is really needed, or will be useful enough to justify the added expense.
Adding another counter-top appliance that needs flat storage can take up valuable preparation space. Some devices are specifically designed for side storage, a feature that makes them appealing to apartment dwellers. These machines require bags similar to those used in hand-held sealers. Opening a bag requires cutting off a small portion of the top, and adding subsequent seals slowly reduces the volume of storage.
Most perishable items still require refrigeration after being sealed, but whole grains or dried beans can be shelf-stored for extended periods without harm. People committed to more sustainable food practices find this variety of preservation appealing. Those who are more concerned with maintaining freshness longer in the refrigerator find the process very cost effective.
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