Why A Vacuum Food Sealer Pays For Itself

Today’s column, believe it or not, is on a vacuum food sealer. Yes, I’m a convert. It’s a great to make food last longer and stay fresher in the freezer.

How much meat, discolored and dehydrated, have you tossed from the freezer in the past year?

Probably enough to pay for a vacuum food sealer, which preserves frozen meats, vegetables and fruits up to three years. Hunters use food sealers. So do fishermen. And so does Carol Murdock of Classic Cakes in West Hartford, a dedicated sealer for 20 years.

“My dad had gotten one and I started using his,” says Murdock, who teaches two courses in icing artistry in the Manchester Community College culinary department. “We’d use it for the house for different things, if we had leftovers or if I had vegetables for something that I was growing. We’d blanch them, put them in the FoodSaver and throw them in the freezer.
A vacuum sealer removes oxygen and prevents oxidation, which changes the flavor and color of food. Nothing stops freezer burn like a vacuum food sealer. FoodSaver, the brand Murdock’s family used 20 years ago, is still acknowledged as the pre-eminent food sealer. The Bottom Line, late to the movement, purchased a FoodSaver V2840 earlier this summer to prolong the life of the weekly harvest from the local Community Supported Agriculture program.

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