Re: [CH] Semi OT - food savers?
Constance Allen (constance_allen@charter.net)
Wed, 3 Sep 2008 15:10:13 -0700
I've had and used a food saver since 2000; the Professional II.
I bought this one because of its capacity to squeeze/pump air out of
containers plus vacuum sealing for freezing. Does a wonderful job of
vacuum sealing, not so good "squeeze/pump air out of containers".
Although, my daughter uses her "squeeze/pump air out of containers"
all the time. It works for her.
My 2 daughters and my son have the savers that require you to use the
lock down closer feature to vacuum seal the food. I find that a
hassle; mine doesn't. However, all of the kids love theirs.
I use mine (and my kids when I'm at their homes) to vacuum seal meat,
chicken, fish, soups (previously frozen), nuts, dried fruits,
sausages, cheese, fresh fruits such as marianberries & blueberries,
(previously frozen, then vacuum sealed), which are native fruits here
in Oregon, freshly squeezed lime & lemon juices (previously frozen,
then vacuum sealed). Fresh tomatoes are problematic.
I dehydrate tomato slices, but puree tomatoes, freeze, vacuum seal and
then back into freezer.
Chilies I just freeze, although, I think that some blanch before
freezing. I'm lazy!
I also freeze garlic that I buy in bulk at Costco. I chop, measure
into 1 T increments, then freeze. I freeze the cloves whole in
packages of 5. I lived in Garlic country (south bay area of
California) 35 years. Garlic can be frozen in cloves on a baking
sheet, then bagged. This is done if your garlic starts to sprout and
wilt.
Cheers,
Constance Allen
On Sep 3, 2008, at 10:48 AM, Helen Gillis wrote:
> Hi Everyone -
> We have an over abundance of garden products and just bought a
> freezer. Do any of you use food savers & which model would you
> recommend?
> On Topic - we have some sort of mystery pepper that looks like a hab
> but the plant looks like a bell. Will keep you posted as it ripens!
> Thanks - Helen
>