Food Saver
byDenise Pare-Watson
Money Saver – Life Saver – Food Saver
Food Saver, sealer bags and the all important, Sharpie pen
My Food Saver is at the top of my list of favorite kitchen tools, and the chosen item to start this series of posts. I have used this brand of vacuum systems for over a decade. There are many benefits to using a vacuum system for your food storage needs.
I believe that I have single-handedly increased the sales of Food Savers in Canada as result of my demonstrations to family, friends and relatives, extoling the virtues of this amazing appliance.
No more pitiful dried out pork chops, freezer-burned beyond recognition in a week’s time; no more frozen blueberries in a bag of crystallized “snow”; no more stale nuts or dried up bits of cheese.
How did I ever live without it? The Food Saver will easily pay for itself when one considers the amount of waste occurring from food spoilage and freezer burn.
My mom and daughters now have Food Savers and use them regularly. This is not an appliance that sits at the back of the cupboard. I use mine on a daily basis for sealing homemade soups or prepared entrees or when storing dry beans, lentils, rice, and many other items.
The local farmers’ markets provide seasonally fresh apricots, plums or berries to freeze in the handy pouches which can be pulled out at any time for that fresh picked taste.
It is very satisfying to take a bag of perfectly stored, frozen halved apricots or plums and make a frangipane tart for dessert in the middle of February.
Apricots, halved and sealed
My Food Saver has made buying foods in bulk much more efficient and cost effective. I generally buy a family sized pack of chicken breasts or pork chops. I separate the bulk items into smaller portions, seal and freeze them.
It is so easy to go into my freezer and remove a bag and place it in the fridge to thaw. If in a hurry, I place the item in a large measuring cup or bowl filled with enough cold water to cover the frozen pouch and place in the fridge for a quick thaw. It will thaw and be ready to cook or reheat in less than 30 minutes.
Another revelation: I found that I could store ten times more in my little freezer with the flat frozen food bags than I could with rigid stackable containers. (see photo below)
Cottage/Shepherd's Pie, individual portions
Examples of foods which can be made individually are items such as Shepherd’s Pie,Chicken Pot Pie, lasagna or desserts. Just freeze the prepared foods (uncovered) on a tray until firm, then seal either in individual portions or family sized portions. When life gets busy and chaotic, you will find that having a reserve in your freezer is a life saver!
No, these are not cupcakes! They are individual portions of Cottage/Shepherd’s pie. Prepare; freeze on a tray, uncovered; seal in family portions, freeze. Do not thaw – just remove from bag and reheat! Enjoy!
Here are a few tips to keep in mind when working with a food vacuum system.
1) Chill foods thoroughly first, then portion into bags and seal. Freeze flat on a tray, then store in freezer.
2) Label your sealed item clearly at the top of the bag (date, portion size, instructions, etc.)
3) Turn a “cuff” down on the bag to ease food neatly into it, fill, and turn cuff back up to seal.
4) Keep in mind that a space allowance at the top of the bag is necessary to seal properly.
5) When filling bags with soups or other liquid item, use a large glass measuring cup or similar vessel to hold the sealer bag while filling.
6) Do not overfill your bags – it makes it difficult to seal.
7) Even out or flatten the food items in the bags before sealing (for example, chicken breasts in a single layer rather than all in a lump in the bottom of the bag.
Frozen food pouches
8) Lay sealed items on a cookie tray; then freeze until firm. When frozen, store upright like little soldiers, label side to front, ready for action! (see photo)
9) When sealing fruits such as apricots or plums, wash, dry and halve the fruit. Place the bag on a flat surface (close to your sealer). Place the fruit in a single layer in the sealer bag, seal, label and freeze. (see photo)
10) When sealing items such as soups, sauces, stews, stroganoffs or bourguignon, make sure the food is thoroughly chilled. Seal these dishes the next day to allow the flavors to marry.
11) When freezing berries, wash and dry the berries, placing them on cookie trays (parchment lined). Freeze the berries in a single layer; then seal them in desired portions (essentially, I.Q.F.). Fill the bag halfway, flatten to fill the space, seal carefully, label and freeze.
12) Cheese can be stored in the refrigerator beautifully in sealer bags.
13) Try this: Place your favorite marinade in with a flank steak in a sealer bag, seal and freeze. When ready to use, thaw the still sealed bag in the refrigerator overnight. The flank steak will be deliciously flavored and ready for the grill.
14) Cook more pasta or rice pilaf than you require and seal the rest in family portions.When ready to use, a quick reheat in the microwave or a dip in boiling water, and voila – pasta or pilaf in a flash.
15) Our family is quite fond of stir-fry dishes: make an easy meal by slicing raw beef or chicken or pork thinly, seal and freeze in family sized portions. When ready to use, thaw in cold water for a few minutes while you are preparing the stir fry vegetables.Stir fry the sliced meat first, add vegetables and seasoning. Enjoy a quick, healthy and delicious meal in minutes.
If you are concerned about the quality of frozen food and its storage, together with time saving techniques and countless possibilities, you will find, as I have found, that a food vacuum system is a “must-have” appliance.