re: vacuum sealer

[Guest guest]

Hi Rob

" I'd be curious to know if anyone else is using one too, which model

they have, do they like it, etc. I'm obviously not thrilled that my

new Food Saver arrived defective. I did a little research on them,

and Food Saver seems to be the most recognized brand, but I'm not sure

that makes them any good... "

I have and use a FoodSaver Vac 800 model with decent results. Liquids

must be frozen or the machine pumps the fluid into the motor (i.e. I

used my FoodSaver this year to freeze fresh peaches stored in legal

pineapple juice for use over the winter in yoghurt etc. but first had

to freeze the individual contents of each bag before sealing). I've

found the following to be helpful (and in the long run, save on the

amount of vacuum packaging used) ...

When measuring for each bag ensure you leave enough extra to allow the

open end of the bag to fit into the vacuum channel without the bag

contents blocking the fit ... in other words, don't try to skimp on

the amount of packaging you're using. You still have to be able to

close the lid of the FoodSaver while keeping the opening of the bag in

the vacuum channel to get an effective seal. It's somewhat costly to

purchase the packaging rolls ($29.95 here in Ontario for two rolls 8 "

x22') but if you have to discard the bag you've made because you've

measured too short, it is an outright waste.

Make sure there is no bits of the food you're sealing near the open

end of the bag you're placing in the vacuum channel. It only takes a

very small amount to prevent a proper seal from forming.

I find it helpful to wipe the black foam strips surrounding the

vacuum channel with a damp cloth every so many bags... it seems to

keep the machine operating smoothly, especially if you're sealing bags

with frozen liquids inside (which I don't believe you will be for your

camping trip).

Lastly, following the manufacturer's instructions and allowing 20

seconds between sealing bags ensures the machine does not overheat and

cut out.

I don't have any information for you re: dangers of using the plastic

vacuum packaging rolls to store food in. I, too, have reservations

about storing foods in plastic but our love of enjoying fresh tasting

peaches etc. in the middle of winter has overrided my concerns re:

chemicals leaching into the food from the plastic vacuum packaging.

What about taking SCD legal granola with you on your trip? If you're

tolerating nuts well, my son has shared that this is delicous. It's

from the Breakfast list on the scd_recipe database site that Marilyn

mentioned in a post a few days ago.

Cinnamon Granola

(adapted from Lori Bakes recipe)

1 cup blanched sliced almonds

1 cup blanched slivered almonds

1 cup whole or chopped walnuts or pecans

1/2 cup flaked coconut (unsweetened)

1/2 cup honey

1 tsp cinnamon

Mix all together & put in greased 13x9 baking dish. Bake in 275

degree oven for 30 to 40 minutes stirring every 10 minutes. Cool,

stirring occasionally to prevent sticking- and store in airtight

container. Raisins can also be stirred in after cooling if desired.

23 year old son with suspected C.D.

SCD since April 2008