Part of the ever-increasing cost of putting food on the table includes waste. While people in some areas of the world subsist on very little, an astonishing one-third of the available food produced in the United States was uneaten by anyone. Some gets burned, and most is dumped into landfills. Home vacuum sealers for food are a good way for individuals to curb waste, save money, and still provide excellent 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.
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.
Since some counter-top devices require more room, adding a flat-storage model may affect limited preparation space. Others are designed for side storage, making them more appropriate for apartment cooking. The required bags are very similar in appearance to those for hand-held devices, but each must be re-sealed after use, and opening one requires snipping off the top, slowing decreasing capacity.
Although sealed perishable items still need refrigeration, dried beans or grains can be safely stored on a shelf far longer than previously possible. For people truly involved in sustainable living, this method of preservation is ideal. For those who simply want items in the fridge to stay fresher longer, sealing greatly reduces the amount of wasted food that will eventually be thrown out.
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.
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.
Since some counter-top devices require more room, adding a flat-storage model may affect limited preparation space. Others are designed for side storage, making them more appropriate for apartment cooking. The required bags are very similar in appearance to those for hand-held devices, but each must be re-sealed after use, and opening one requires snipping off the top, slowing decreasing capacity.
Although sealed perishable items still need refrigeration, dried beans or grains can be safely stored on a shelf far longer than previously possible. For people truly involved in sustainable living, this method of preservation is ideal. For those who simply want items in the fridge to stay fresher longer, sealing greatly reduces the amount of wasted food that will eventually be thrown out.
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