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Darkside | 03-18-2009 09:19 AM
Time for a better vacuum sealer I need a better vacuum sealer. My first vacuum sealer was one of the FoodSaver models. It worked great but the bags were way too expensive. So I got rid of it. Next I got a cheaper snorkel type sealer, the VS-280 SnorkelVak. It works good but it is weak and I think mine is already clogged after 4 months of use. It just cant pull a strong vacuum anymore and I think it's because it sucked in alot of debris and juices from all the stuff I've been vacuum packing. I know I can tip the thing sideways and smack it and see bits of stuff come out the snorkel, so there is definitely some clogging going on in there. And when I opened the machine up thinking maybe it will be easy to clean out I found it to be too difficult to disassemble the nozzle. I started pulling on a hose to disconnect it and it wasn't budging but just stretching and I felt like if I pulled anymore it would rip. I really don't want to deal with that. What model or type of vacuum sealer is the next step up? I am now looking at some chamber vacuum sealers like the VacMaster VP 210. Anyone use one of these? Since its a chamber type it does not suck out the contents of anything in the bag like my SnorkelVak, so I guess it is impossible to clog. But it appears this thing needs special bags like the FoodSaver - is that true??? I want to use the plain old plastic bags I buy from wherever for cheap. But reading about this chamber sealer I get the impression it needs special bags... Quote:
Please Note: The ARY VacMaster VP 210 requires chamber vacuum packaging bags that are not interchangeable with bags designed for external strip bag sealers. These bags are available under our item numbers: 120VPM30721, 120VPM30723, 120VPM30726, and 120VBM0812.
So what options do I have for a good vacuum sealer? Something rugged, pulls very strong vacuums, and if it is an external type is not affected by juices or powders or anything that it may suck up from the contents of the bag or is easy to clean out. I am willing to spend up to $1k for something good, I use vacuum sealers every day and I need it to be reliable, strong and fast. Edit: Looking more into the chamber style ones there is a major problem, the chambers are really small... sometimes with my external sealer I can seal very large bulky items and I would lose that ability with this chamber vac. So I guess maybe what I really want is an external style but something commercial grade, highly reliable, very strong, easy to clean out when it gets clogged...

MagpieFairy | 03-18-2009 11:21 AM
Re: Time for a better vacuum sealer Sounds like you're ready for this one. Bags are still not cheap, but you can buy quantity for a little savings.

CrufflerJJ | 03-18-2009 12:45 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by Darkside (Post 1631805) Next I got a cheaper snorkel type sealer, the VS-280 SnorkelVak. It works good but it is weak and I think mine is already clogged after 4 months of use. It just cant pull a strong vacuum anymore and I think it's because it sucked in alot of debris and juices from all the stuff I've been vacuum packing.
I'm still using my snorkel vac that's over a year old. To avoid the problems you apparently ran into, I freeze "juicy" foods before vacuum packing them. If you're packing a powder (such as flour), put a section of paper towel over the material before pulling the vacuum.

<SLV> | 03-18-2009 01:41 PM
Re: Time for a better vacuum sealer We use a Black&Decker that works great. I used to use the Food Saver rolls, but now Wal-Mart has a knock-off for 1/2 the Food Saver price. I think it is something like 20 feet for under $10.

RealityCheck | 03-19-2009 09:20 AM
Re: Time for a better vacuum sealer Vacuum sealers are over rated. They cost a lot, break a lot, and the bags are too expensive. They dont even work for long term storage anyway. The marginal increase in storage life is hardly worth the expense. The only thing I use mine for now is resealing O2 absorbers. 7 mil gallon mylar bags are 36 cents each at LDS, add another 10 cents for an O2 absorber and you have true long term storage for the price of those crappy plastic food saver bags. No need for an expensive vaccum sealer. Why spend more to do an inferior job?

CrufflerJJ | 03-19-2009 10:16 AM
Re: Time for a better vacuum sealer Quote:
Originally Posted by RealityCheck (Post 1634034) Vacuum sealers are over rated. They cost a lot, break a lot, and the bags are too expensive. They dont even work for long term storage anyway. The marginal increase in storage life is hardly worth the expense. The only thing I use mine for now is resealing O2 absorbers. 7 mil gallon mylar bags are 36 cents each at LDS, add another 10 cents for an O2 absorber and you have true long term storage for the price of those crappy plastic food saver bags. No need for an expensive vaccum sealer. Why spend more to do an inferior job?
I agree that the standard clear (nylon/HDPE) bags are not the best for long term room temperature storage. For storing stuff in the freezer, however, they're great. Much less freezer burn, and it allows me to buy large amounts of "stuff", split it up into unit serving quantities, vac pack & freeze it.

<SLV> | 03-19-2009 11:46 AM
Re: Time for a better vacuum sealer Quote:
Originally Posted by CrufflerJJ (Post 1634123) I agree that the standard clear (nylon/HDPE) bags are not the best for long term room temperature storage. For storing stuff in the freezer, however, they're great. Much less freezer burn, and it allows me to buy large amounts of "stuff", split it up into unit serving quantities, vac pack & freeze it.
Also, vacuum sealed bags of frozen meat thaw quickly in water.

buff01 | 03-19-2009 11:49 AM
Re: Time for a better vacuum sealer I really don't think the foodsaver bags are that expensive. I think I spent $20 on the costco pack two years ago and I still haven't even used half of em. I say get the heavy duty FS. (I don't recall the model, but I've never seen it in a store)

MagpieFairy | 03-19-2009 12:14 PM
Re: Time for a better vacuum sealer 1 Attachment(s) Quote:
Originally Posted by CrufflerJJ (Post 1634123) I agree that the standard clear (nylon/HDPE) bags are not the best for long term room temperature storage. For storing stuff in the freezer, however, they're great. Much less freezer burn, and it allows me to buy large amounts of "stuff", split it up into unit serving quantities, vac pack & freeze it.
Ayup. I also freeze a fair amount of veggies that don't can well like field corn, squash, eggplant and okra. Vacuum sealing is the way to go with that. Seriously, I blew through 2 FS sealers in 3 years with mild to moderate use. This baby is the shizzle:

mayhem | 03-19-2009 01:26 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by MagpieFairy (Post 1634386) This baby is the shizzle:
Does the shizzle have a vacuum port for canisters? 399.99$ on amazon I think.

MagpieFairy | 03-19-2009 02:30 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by mayhem (Post 1634552) Does the shizzle have a vacuum port for canisters? 399.99$ on amazon I think.
yes it does! They don't sell the attachments for this machine, you just have to have a hose and the lids from a FS. Fast, tight seals!!

Darkside | 03-20-2009 11:56 AM
Re: Time for a better vacuum sealer Quote:
Originally Posted by MagpieFairy (Post 1634386) Ayup. I also freeze a fair amount of veggies that don't can well like field corn, squash, eggplant and okra. Vacuum sealing is the way to go with that. Seriously, I blew through 2 FS sealers in 3 years with mild to moderate use. This baby is the shizzle:
oh but that one uses the expensive textured bags, right? what would i do with all the normal bags I have now that my current sealer can use? what is the *cheapest* source of textured bags you know of? The cheapest I can find is still twice the price of the bags I buy now. For example: sorbent systems has their quart size (8x12) bags for $10.50 per 100 from that website above that has the Pro 2300 sealer the textured bags for quart size sell for $23.50 per 100

Darkside | 03-20-2009 12:00 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by CrufflerJJ (Post 1632148) I'm still using my snorkel vac that's over a year old. To avoid the problems you apparently ran into, I freeze "juicy" foods before vacuum packing them. If you're packing a powder (such as flour), put a section of paper towel over the material before pulling the vacuum.
Interesting tips... wish I knew that. Looks like my machine is kapoot now. It wont even draw any vacuum anymore.

MagpieFairy | 03-20-2009 12:07 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by Darkside (Post 1636540) oh but that one uses the expensive textured bags, right? what would i do with all the normal bags I have now that my current sealer can use? what is the *cheapest* source of textured bags you know of? The cheapest I can find is still twice the price of the bags I buy now
It uses any sealer bags with the texture. I use the FS bags I have left over with it. It also seals mylar quite nicely. There is a mesh I've seen that can be cut into strips and used with non-textured bags to make them vacuum, but I can't remember where I saw it. That would help you use those bags.... I buy the bags they sell on the site I posted. To extend the life of the bags, anything that can be opened and resealed, I always makes sure to seal as close to the edge as possible so the same bag can be resealed. Bags that had dry contents are cleaned and used again for temp storage of fresh items. Bags with wet contents are used to throw away any cooking grease or fat that needs to be thrown out or for the bones and other stuff left over after making broth since that stuff does not go into the compost. Also, good way to seal shrimp shells to keep them from smelling if you can't bury them.

MagpieFairy | 03-20-2009 12:09 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by <SLV> (Post 1634340) Also, vacuum sealed bags of frozen meat thaw quickly in water.
Not only that, but if you are camping and don't feel like dealing with dirty pots from cooking, whole meals can be pre-sealed and frozen, then boiled in hot water after they defrost and dished out straight from the bag. You can then cover your pot of water and use it to heat the next boil-in-bag of food.

MagpieFairy | 03-20-2009 12:11 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by CrufflerJJ (Post 1632148) I'm still using my snorkel vac that's over a year old. To avoid the problems you apparently ran into, I freeze "juicy" foods before vacuum packing them. If you're packing a powder (such as flour), put a section of paper towel over the material before pulling the vacuum.
Yes!! Freeze suops, chili, meat in sauces, etc, etc... THEN freeze them. Thanks for the powdered food tip! I haven't thought of that before. :ok:

CrufflerJJ | 03-20-2009 12:56 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by Darkside (Post 1636544) Interesting tips... wish I knew that. Looks like my machine is kapoot now. It wont even draw any vacuum anymore.
I'm not sure where I read about the paper towel thing. I just started freezing juicy stuff on my own. Some things (like blanched greens), I freeze in the bags themselves (set in the freezer with the bag opening pointed up). Other things, like chicken breasts, I freeze on a cookie sheet, then stick them in the vacuum bags & seal them. Herbs like basil can be frozen into ice cube trays (with a wee bit of water added) prior to vacuum sealing. Now you get to debate between spending $$$$$$$$ on an amazing shizzle-vac-2000 unit, needing expensive bags, versus a replacement cheapie snorkel vac unit (using the bags you've already got). The $1500 vacuum units from Butcher & Packer don't mention about needing the expensive channel style bags. Just another option.... I've been thinking about adding a vacuum port to my snorkel vac unit. I'd need to get some vacuum capable (thick wall) rubber tubing & a valve or two. We'll see....

Darkside | 04-13-2009 06:19 PM
Re: Time for a better vacuum sealer Quote:
Originally Posted by CrufflerJJ (Post 1636681) I'm not sure where I read about the paper towel thing. I just started freezing juicy stuff on my own. Some things (like blanched greens), I freeze in the bags themselves (set in the freezer with the bag opening pointed up). Other things, like chicken breasts, I freeze on a cookie sheet, then stick them in the vacuum bags & seal them. Herbs like basil can be frozen into ice cube trays (with a wee bit of water added) prior to vacuum sealing. Now you get to debate between spending $$$$$$$$ on an amazing shizzle-vac-2000 unit, needing expensive bags, versus a replacement cheapie snorkel vac unit (using the bags you've already got). The $1500 vacuum units from Butcher & Packer don't mention about needing the expensive channel style bags. Just another option.... I've been thinking about adding a vacuum port to my snorkel vac unit. I'd need to get some vacuum capable (thick wall) rubber tubing & a valve or two. We'll see....
Hey, if you ever do that please take photos of the process as you do it step by step so maybe I can try the same mod on mine :wink:

CJT | 04-13-2009 07:37 PM
Re: Time for a better vacuum sealer I have this unit, it's a wonderful vac sealer and can use the food save jar attachment as well, so you can vac pack jars. Quote:
Originally Posted by MagpieFairy (Post 1631962) Sounds like you're ready for this one. Bags are still not cheap, but you can buy quantity for a little savings.

Darkside | 04-14-2009 11:13 AM
Re: Time for a better vacuum sealer Quote:
Originally Posted by MagpieFairy (Post 1634694) yes it does! They don't sell the attachments for this machine, you just have to have a hose and the lids from a FS. Fast, tight seals!!
Where is the external vacuum port for using this machine on vacuum sealable cannisters? I don't see any mention of this in the features they list on the page, any photograph or any mention of it in the schematics PDF document...

CJT | 04-15-2009 06:30 PM
Re: Time for a better vacuum sealer When you lift the lid (like to seal a bag) the vac port is inside, you just leave the lid open when sealing jars.

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