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.
A lack of oxygen and water creates an ideal environment for preservation. High-moisture content items do not dry, and solids do not harden or clump. It takes far longer for natural fats to become rancid, and insects cannot safely cross the oxygen barrier. Even non-edible items benefit because there is no oxygen to encourage corrosion, preserving important documents or medications equally well.
Vacuum sealing does not completely eliminate refrigeration. It does allow many items to stay fresh far longer when frozen, and it stops most freezer burn. Foods can last up to four times as long when sealed, but not indefinitely. Anaerobic microorganisms do not need oxygen, and if present when items are sealed, may produce harmful effects later on.
Two main types of sealers dominate the market. Those meant to be hand-held are ideal for preserving freshness in food items that will be consumed relatively quickly, such as sliced vegetables, cheese, sliced luncheon meat, or even potato chips. Each bag has a zipper-close top that can be safely resealed. Most people use them repeatedly, but they do eventually let in air, and must be discarded.
Hand-held models are comparatively inexpensive, and most run on rechargeable batteries. For heavier use, counter-top devices are usually better, but also costlier. A substantial portion of that greater expense comes from additional features for sealing bottles, canisters, and other types of containers. Personal cooking preferences determine whether using these extras will justify the initially higher cost.
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.
A lack of oxygen and water creates an ideal environment for preservation. High-moisture content items do not dry, and solids do not harden or clump. It takes far longer for natural fats to become rancid, and insects cannot safely cross the oxygen barrier. Even non-edible items benefit because there is no oxygen to encourage corrosion, preserving important documents or medications equally well.
Vacuum sealing does not completely eliminate refrigeration. It does allow many items to stay fresh far longer when frozen, and it stops most freezer burn. Foods can last up to four times as long when sealed, but not indefinitely. Anaerobic microorganisms do not need oxygen, and if present when items are sealed, may produce harmful effects later on.
Two main types of sealers dominate the market. Those meant to be hand-held are ideal for preserving freshness in food items that will be consumed relatively quickly, such as sliced vegetables, cheese, sliced luncheon meat, or even potato chips. Each bag has a zipper-close top that can be safely resealed. Most people use them repeatedly, but they do eventually let in air, and must be discarded.
Hand-held models are comparatively inexpensive, and most run on rechargeable batteries. For heavier use, counter-top devices are usually better, but also costlier. A substantial portion of that greater expense comes from additional features for sealing bottles, canisters, and other types of containers. Personal cooking preferences determine whether using these extras will justify the initially higher cost.
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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