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.
The first devices suitable for home use were introduced during the 1960s, and today are produced by several companies. The process they use is simple. Whether edibles are being stored in a bottle, can or plastic container, bacteria and other undesirable microorganisms cannot thrive without the presence of air. When it is removed from the container and immediately sealed, a vacuum is created.
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.
There are two primary types of sealers being sold. Hand-held varieties work well to preserve freshness longer when foods will be eaten relatively quickly, including items such as grated cheese, cut up vegetable snacks, or deli-style luncheon meats. The bags usually have a zipper-style top that can be resealed several times. They can be used more than once, but eventually become worn, and must be replaced.
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.
Counter-top models may use more space, and adding another appliance designed for flat storage can block preparation areas. Some models can be stored on their side, making them better suited to apartment kitchens. The machines use bags similar to the hand-held variety, but after opening each bag must be re-sealed, which requires cutting off the top and slowly decreasing available 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.
The first devices suitable for home use were introduced during the 1960s, and today are produced by several companies. The process they use is simple. Whether edibles are being stored in a bottle, can or plastic container, bacteria and other undesirable microorganisms cannot thrive without the presence of air. When it is removed from the container and immediately sealed, a vacuum is created.
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.
There are two primary types of sealers being sold. Hand-held varieties work well to preserve freshness longer when foods will be eaten relatively quickly, including items such as grated cheese, cut up vegetable snacks, or deli-style luncheon meats. The bags usually have a zipper-style top that can be resealed several times. They can be used more than once, but eventually become worn, and must be replaced.
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.
Counter-top models may use more space, and adding another appliance designed for flat storage can block preparation areas. Some models can be stored on their side, making them better suited to apartment kitchens. The machines use bags similar to the hand-held variety, but after opening each bag must be re-sealed, which requires cutting off the top and slowly decreasing available 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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