Unused or spoiled food contributes substantially to the cost of feeding a family. While major parts of the world face periodic famine, nearly a third of food production in the United States never reaches any table, or is discarded uneaten by diners. Much of it is eventually burned or relegated to landfills. Home vacuum sealers for food provide a practical way to eliminate needless waste at home while still providing good meals that save money.
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.
The lack of water and atmospheric gases can be ideal for preserving perishables. Solids do not clump or harden, and moist items will not become desiccated. Natural fats take far longer to grow rancid, and the oxygen barrier effectively repulses insects. Because there is no oxidation or rust, inedible items such as important family documents or surplus medications can also benefit.
For items that have a higher water content, sealing does not eliminate the need for refrigeration, but does encourage longer life when frozen, and eliminates damaging freezer burn. Many perishables last nearly four times longer when sealed and frozen, but not forever. A vacuum does not kill anaerobic organisms that thrive without oxygen, and may survive the process only to emerge later.
Two main types of sealers dominate the market. Those meant to be hand-held are ideal for preserving freshness in food items that will be consumed relatively quickly, such as sliced vegetables, cheese, sliced luncheon meat, or even potato chips. Each bag has a zipper-close top that can be safely resealed. Most people use them repeatedly, but they do eventually let in air, and must be discarded.
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.
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.
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.
The lack of water and atmospheric gases can be ideal for preserving perishables. Solids do not clump or harden, and moist items will not become desiccated. Natural fats take far longer to grow rancid, and the oxygen barrier effectively repulses insects. Because there is no oxidation or rust, inedible items such as important family documents or surplus medications can also benefit.
For items that have a higher water content, sealing does not eliminate the need for refrigeration, but does encourage longer life when frozen, and eliminates damaging freezer burn. Many perishables last nearly four times longer when sealed and frozen, but not forever. A vacuum does not kill anaerobic organisms that thrive without oxygen, and may survive the process only to emerge later.
Two main types of sealers dominate the market. Those meant to be hand-held are ideal for preserving freshness in food items that will be consumed relatively quickly, such as sliced vegetables, cheese, sliced luncheon meat, or even potato chips. Each bag has a zipper-close top that can be safely resealed. Most people use them repeatedly, but they do eventually let in air, and must be discarded.
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.
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.
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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