Part of the ever-increasing cost of putting food on the table includes waste. While people in some areas of the world subsist on very little, an astonishing one-third of the available food produced in the United States was uneaten by anyone. Some gets burned, and most is dumped into landfills. Home vacuum sealers for food are a good way for individuals to curb waste, save money, and still provide excellent meals.
Although several companies currently manufacture these devices, they did not appear until the 1960s. Most use a similar process that is simple in concept. Whether edibles are stored in cans, bottles, or plastic containers, bacteria and insects cannot survive without air being present. When air is removed mechanically and the container is instantly sealed, an inner vacuum is formed.
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.
Counter-top models may use more space, and adding another appliance designed for flat storage can block preparation areas. Some models can be stored on their side, making them better suited to apartment kitchens. The machines use bags similar to the hand-held variety, but after opening each bag must be re-sealed, which requires cutting off the top and slowly decreasing available capacity.
Most perishable items still require refrigeration after being sealed, but whole grains or dried beans can be shelf-stored for extended periods without harm. People committed to more sustainable food practices find this variety of preservation appealing. Those who are more concerned with maintaining freshness longer in the refrigerator find the process very cost effective.
Although several companies currently manufacture these devices, they did not appear until the 1960s. Most use a similar process that is simple in concept. Whether edibles are stored in cans, bottles, or plastic containers, bacteria and insects cannot survive without air being present. When air is removed mechanically and the container is instantly sealed, an inner vacuum is formed.
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.
Counter-top models may use more space, and adding another appliance designed for flat storage can block preparation areas. Some models can be stored on their side, making them better suited to apartment kitchens. The machines use bags similar to the hand-held variety, but after opening each bag must be re-sealed, which requires cutting off the top and slowly decreasing available capacity.
Most perishable items still require refrigeration after being sealed, but whole grains or dried beans can be shelf-stored for extended periods without harm. People committed to more sustainable food practices find this variety of preservation appealing. Those who are more concerned with maintaining freshness longer in the refrigerator find the process very cost effective.
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