The Gun Counter

I got my gamma seal lids and pails (finally).

Now I need to get serious about getting the food and that means I need to get some kind of air tight storage system for segregating the various dry good.

I am thinking that a "food saver" machine and some of their bags... but am wondering if there is a better / cheaper option either for the machine or for the bags.

Also are there reusable vacuum seal bags that are worth bothering with?

I just looked at the pricing on the upperend Foodsavers.

Suddenly, the Weston Vackpaks aren't looking that expensive anymore.

I would suggest that whatever you buy, make sure it has a vac port, so you can do things like vac seal mason jars.

Both Reynolds and Ziplock sell freezer bags with vac ports on them - unfortunately, they require unique pumps to use them(a battery operated hand held one in the case of the Reynolds, a handheld in the case of Ziplock), but both sell kits with the pumps fairly cheap(like 10 bucks for a starter set). They're not like vac sealers, though, so be forewarned. I personally would like to see somebody come out with an adapter to use a foodsaver vac port on these bags(Hmm, perhaps using the Ziplock hand pump as fitting, epoxy a brass or plastic fitting to it so you can attach a hose.. Hmm.)


HTRN

What do you plan on sealing? Many companies sell gamma pails filled (beans, grains, etc) and already sealed.

Precision wrote:I am thinking that a "food saver" machine and some of their bags... but am wondering if there is a better / cheaper option either for the machine or for the bags.

Also are there reusable vacuum seal bags that are worth bothering with?

Don't buy the Walmart brand foodsaver bags. They don't work worth a crap.

It is possible to reuse the FoodSaver bags again, if you clean them well, and they don't have any holes or cracks.

I try not to use walmart anything, especially walmart BRAND.

I was wondering about the ziplock "vacuum" bags. But are they like normal zip locks and not an air barrier.

I am really only looking for 4 months worth of storage before rotation. Perhaps I am over thinking it and should just go with regular ziplock's for segregation and drop in a few oxygen eaters.

But for longer term storage, is a true vac bag with a couple of oxygen eaters stuffed in a gamma seal pail with a few free floating oxygen eaters, too much???

half life of protection for such a set up containing rice and dried beans? home made deer jerky?

Other than short-term storage and light use, I wouldn't use the regular Ziplock bags unless you might be using the contents relatively soon. For anything requiring any amount of storage (beyond several days) or anything needing reheating in the microwave, I use the FREEZER bags. They're significantly thicker and seal just as good (AFAIK), and I remove as much air as possible from my bags prior to putting into either the fridge or freezer.

The problem is if you have ANYTHING other than a breakable/slice-open/tear-open seal, there's going to be leakage. And that leakage is going to affect your sealed items. The only way you're going to RELIABLY seal things into something (flexible plastic - we're NOT talking about air-tight seal-able containers made by Pelican or other manufacturers - INCLUDING AMMO CANS) that keep air (and other items) out is to use hard-cased hermetically sealed containers.

Ammo cans are one of the cheapest ways to seal something up (after including an anti-humidity device) for long term storage.

The standard caveat applies - "IT DEPENDS"

After sealing, what else are you going to put it into? How thick and secure is the sealing plastic and opening device (zipper or cut open)? WHERE are you going to put it (under ground, in the attic, sealed in concrete)????

The PROPER response needs to take into account ALL these things, but the printed response only shows the minimum required (unless you WANT to go overboard by several levels).

Have fun!

I actually just got a Foodsaver. I got it to use with the mason jar attachment so I can dehydrate fruits and veggies, then vacuum seal them into a jar. So far, it works like a champ. The adapter for the jar was a whole $7, and jar lids are cheap. Be on the lookout for food that comes in mason jars so you can re-use them. This isn't a substitute for canning meats, jams, fresh vegetables, but after food is dehydrated, you just need to keep it from oxygen and light.

If you get a chance, take a course on canning acidic foods/turning foods acidic. Its one of those things that has to be done right, to avoid killing people.

My grandparents still have some canned food with good seals in their garage, even though they were canned in the late 70's (Mason jars and lids) - mostly green beans. Many other things have kept as well, like sauces and such - but some of the foodstuffs have blown their lids.

Interestingly, the canned/jarred albacore tuna appears to have kept just fine. We also have some old buttered pickles that have good seals too.

I keep telling my mom that stuff DOES NOT last forever, but being from the depression era and their offspring, she doesn't much believe me (especially when it comes to medications - and even tetracycline becomes TOXIC after too long).

Some people just don't want education even if you show/teach them.

Aglifter wrote:If you get a chance, take a course on canning acidic foods/turning foods acidic. Its one of those things that has to be done right, to avoid killing people.

The Ball Blue Book Guide to Preserving is THE BIBLE of home canning in jars, and has been for 100 yrs.