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.
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.
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.
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.
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.
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.
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.
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.
