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.
The 1960s witnessed the introduction of the first home appliances for vacuum sealing, and today there are several manufacturers. All use a similar but simple process. No matter whether edibles are stored in cans, bottles, or plastic containers, most harmful microorganisms and bacteria cannot reproduce without sufficient air. When oxygen is removed and a container immediately sealed, a vacuum is formed.
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.
Vacuum sealing does not completely eliminate refrigeration. It does allow many items to stay fresh far longer when frozen, and it stops most freezer burn. Foods can last up to four times as long when sealed, but not indefinitely. Anaerobic microorganisms do not need oxygen, and if present when items are sealed, may produce harmful effects later on.
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.
Many hand-held sealers depend on rechargeable batteries, and are considered relatively inexpensive. Devices designed for heavier counter-top use are heavier and usually costlier. Some of that added expense is a result of additional features such as bottle or canister sealers, or other extras. Individual cooking habits are the best indicator whether or not this additional capacity is needed, or will ever be used.
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 1960s witnessed the introduction of the first home appliances for vacuum sealing, and today there are several manufacturers. All use a similar but simple process. No matter whether edibles are stored in cans, bottles, or plastic containers, most harmful microorganisms and bacteria cannot reproduce without sufficient air. When oxygen is removed and a container immediately sealed, a vacuum is formed.
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.
Vacuum sealing does not completely eliminate refrigeration. It does allow many items to stay fresh far longer when frozen, and it stops most freezer burn. Foods can last up to four times as long when sealed, but not indefinitely. Anaerobic microorganisms do not need oxygen, and if present when items are sealed, may produce harmful effects later on.
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.
Many hand-held sealers depend on rechargeable batteries, and are considered relatively inexpensive. Devices designed for heavier counter-top use are heavier and usually costlier. Some of that added expense is a result of additional features such as bottle or canister sealers, or other extras. Individual cooking habits are the best indicator whether or not this additional capacity is needed, or will ever be used.
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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