Re: Any advice on getting a food vacuum sealer?

D.Currie wrote:
Ten cents a bag for something that keeps the stuff from going bad in the
freezer isn't such a bad price, when you think about it. I mean, if it isn't
worth an extra dime, it's probably not worth the storage space.

Actually, I just redid the math. At $5/roll for 8-inch, 11-foot rolls,
using about 5 inches per serving (they're more economical when you put
more in or don't flatten the item, but I like to be able to pull one
out and thaw it quickly so I use them pretty inefficiently) it's about
20 cents for a small item.

A box of zip-locs is about a dime a bag. So I'm adding a dime or so
per item. Which is usually not a big fraction of the savings on the
sale price.

Heck. The value preserved due to monetary inflation alone must pay for
these things.

The possible value loser would be if the machine breaks, or the bag
design goes off patent protection right after I buy the next batch of
plastic. But once that patent runs out, this stuff will probably be
cheaper than zip-locs. Homes will be sold with built-in sealing
stations. Freezer burn will be a thing of the past, like underarm odor
and neoconservatism.

The other thing I like is that I can see what's in the bags so easily. Any
other wrapping/freezing method, and I've got to rely on what I've got
written on the container. Which I'm not always so good at. My abbreviations
make sense when I write them, but I've had times when I can't figure out
what I really meant. So much easier just to look at the package and see for
sure what's in there. :-)

If the item is something like a steak, I'll cut the store label off the
package and slip it in the Tilia bag with it. For bulk items I'll date
the bag so I know how long it's lasted.

--Blair

.

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