Unused or spoiled food contributes substantially to the cost of feeding a family. While major parts of the world face periodic famine, nearly a third of food production in the United States never reaches any table, or is discarded uneaten by diners. Much of it is eventually burned or relegated to landfills. Home vacuum sealers for food provide a practical way to eliminate needless waste at home while still providing good meals that save money.
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.
Without water and oxygen, decay is inhibited for much longer periods. Solids such as raw or brown sugar do not clump or become hard, and moist items do not lose water. Insects are prevented from crossing the barrier, and it takes more time for fats to turn rancid. Because there is no oxygen to promote corrosion, even non-edible items can benefit. Many people use vacuum storage for medications or personal documents.
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.
Since some counter-top devices require more room, adding a flat-storage model may affect limited preparation space. Others are designed for side storage, making them more appropriate for apartment cooking. The required bags are very similar in appearance to those for hand-held devices, but each must be re-sealed after use, and opening one requires snipping off the top, slowing decreasing 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.
Without water and oxygen, decay is inhibited for much longer periods. Solids such as raw or brown sugar do not clump or become hard, and moist items do not lose water. Insects are prevented from crossing the barrier, and it takes more time for fats to turn rancid. Because there is no oxygen to promote corrosion, even non-edible items can benefit. Many people use vacuum storage for medications or personal documents.
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.
Since some counter-top devices require more room, adding a flat-storage model may affect limited preparation space. Others are designed for side storage, making them more appropriate for apartment cooking. The required bags are very similar in appearance to those for hand-held devices, but each must be re-sealed after use, and opening one requires snipping off the top, slowing decreasing 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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