Got a Food Saver, any helpful hints?

Wow, I found a Food Saver 550 complete with 6 rolls of bags at a garage sale for $5. And the best part is, it works! However, there is no instruction book, so I'm just having to go by trial and error. So far, so good, except I think maybe I ruined some cornbread when I vacuum sealed the leftovers. Not sure yet, because I'm not ready to reuse it, however, it looks like it sucked all the air out of the cornbread itself!

So, anyone else use one of these. (I'm pretty sure my Secret Santa has one, because my wonderful homemade cookies arrived in what appeared to be a very long vacuum packed bag.) I'm just looking for tips on what works well, and what doesn't.

BTW, I have 2 sizes of bags. (actually, since you cut the bags to whatever size you want, I guess I have more than just 2, but there are 2 size rolls in the box that I got.

I wish I had a FoodSaver sometimes.... $5 is a great deal you found!

I did a Google search for Foodsaver 550 manual, and came up with this:

http://dl.owneriq.net/f/ff986967-66a...97c727f883.pdf

Looks like you're supposed to freeze baked goods first so they hold your shape... Oops! Well, maybe you can make something and crumble the cornbread on top of it?

I don't have a food saver model, but I do have a vacuum sealer. It's great!

http://winnipeg.kijiji.ca/c-buy-and-...AdIdZ288184746


Don't worry about your corn bread looking squished. You want all of the air out of the bag in order to preserve freshness. Any air in the bag will result in spoilage.

I use my vacuum sealer for all kinds of things. Freezing fruits, veggies, baking, meats, cheese, stews, crockpot ready meals, grains etc.

Originally Posted by DarkMavis

I wish I had a FoodSaver sometimes.... $5 is a great deal you found!

I did a Google search for Foodsaver 550 manual, and came up with this:

http://dl.owneriq.net/f/ff986967-66a...97c727f883.pdf

Click to expand...

Thank you for finding this manual on-line. I'll save it as a favorite and will refer to it frequently until I become an expert at this!

Yes, I was very excited to find this deal, as I'd been looking on Amazon at these type of things.

Originally Posted by Natalie_ca

Don't worry about your corn bread looking squished. You want all of the air out of the bag in order to preserve freshness. Any air in the bag will result in spoilage.

I use my vacuum sealer for all kinds of things. Freezing fruits, veggies, baking, meats, cheese, stews, crockpot ready meals, grains etc.

Click to expand...

I'm really excited about freezing leftovers in this rather than in plastic dishes, etc. Mainly because it won't take up as much room. Plus I'm thinking of freezing individual chicken breasts, etc. in case company drops by and I need to add one to the pot, so to speak! Plus, reheating should be easier when you can just drop the bag in boiling water, isn't it?

Originally Posted by mrsgreenjeens

I'm really excited about freezing leftovers in this rather than in plastic dishes, etc. Mainly because it won't take up as much room. Plus I'm thinking of freezing individual chicken breasts, etc. in case company drops by and I need to add one to the pot, so to speak! Plus, reheating should be easier when you can just drop the bag in boiling water, isn't it?

Click to expand...

It's great for making TV style dinners. I occasionally buy Lean Cuisines and keep the plastic tray that the meal is in. When I want to freeze left overs as a meal, I use those trays and freeze it in the vacuum sealed bag.

I don't boil to reheat. I usually cut an opening into the bag and microwave.

Also, what I like to do is make crock pock ready meals, such as soups and stews. I figure if I'm chopping for one meal, I may as well keep chopping and make several ready to cook meals to save myself time down the road.

For example for soup I'll freeze several bags of everything I need for a pot of soup, from the cut up veggies to the oil to the spices and dried legumes such as lentils. When I want to cook a pot of soup, all I do is put the contents into a pot, and add water or broth and cook until it's done.

For stew I put the meat, veggies, seasonings, oil into the bag and freeze. When I want to cook it I just put it all into the slow cooker and add a bit of water or broth.

Originally Posted by Natalie_ca

It's great for making TV style dinners. I occasionally buy Lean Cuisines and keep the plastic tray that the meal is in. When I want to freeze left overs as a meal, I use those trays and freeze it in the vacuum sealed bag.

I don't boil to reheat. I usually cut an opening into the bag and microwave.

Also, what I like to do is make crock pock ready meals, such as soups and stews. I figure if I'm chopping for one meal, I may as well keep chopping and make several ready to cook meals to save myself time down the road.

For example for soup I'll freeze several bags of everything I need for a pot of soup, from the cut up veggies to the oil to the spices and dried legumes such as lentils. When I want to cook a pot of soup, all I do is put the contents into a pot, and add water or broth and cook until it's done.

For stew I put the meat, veggies, seasonings, oil into the bag and freeze. When I want to cook it I just put it all into the slow cooker and add a bit of water or broth.

Click to expand...

Gosh, what great ideas!!! I just thought I'd use it for the leftovers...never thought about using it for PRE-meals. But you're exactly right...if you're already chopping, why not chop lots and have everything all ready for the next time you want it.

BTW, since you mentioned it, I'm looking for a good lentil soup recipe

Originally Posted by mrsgreenjeens

BTW, since you mentioned it, I'm looking for a good lentil soup recipe

Click to expand...

It's heart healthy lentil soup. It's so good! Here is the recipe:

Ingredients:

1 tsp olive oil
1 1/2 cups chopped onion

1 cup celery
2 cloves garlic, minced
7 cups low fat chicken broth
1 - 28 ounce tin diced tomatoes
1 - 10 ounce tin reduced sodium tomato soup
2 cups dried green or red lentils
2 cups chopped carrots
2 cups peel, diced sweet potato (yam)
2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp corriander
1/2 tsp black pepper
1/8 tsp nutmeg
2 cups chopped fresh spinach or 1/2 package frozen spinach (spinach is optional)

Method:

Heat Olive oil in a large soup pot over medium heat
Add onions, celery and garlic
Cook and stir for 3 to 4 minutes until veggies begin to soften
Add all remaining ingredients except tomato soup, tomatoes and spinach

...... The high acid content of the tomato will naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes added may take up to twenty percent more cooking time than without. http://homecooking.about.com/od/howt...tocooktips.htm

Bring to a boil
Reduce heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
Add tomatoes, soup and spinach. Simmer for 10 to 15 minutes.
Serve hot.

Makes 20 servings.

Calories 118
Fat 1 gram
Protein 7 g
Fibre 7 g
Carbohydrates 34.6 g
Sodium 250 mg


**************************************

To freeze ahead, put the following into a bag and put into the freezer


1 tsp olive oil
1 1/2 cups chopped onion
1 cup celery
2 cloves garlic, minced
2 cups dried green or red lentils
2 cups chopped carrots
2 cups peel, diced sweet potato (yam)
2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp corriander
1/2 tsp black pepper
1/8 tsp nutmeg

To cook, simply put the frozen contents into a pot. Add 7 cups of chicken broth. Cook until done.

At the end add the tomatoes, tomato soup and spinach.

yeah lol I learned the hard way, never, EVER use that thing on bread or anything that has a lot of air in it, because it will get smashed flat.

i have a foodsaver v3880 and love it. but over the time I've had it (this is my second one) I've learned that primarily I use it to marinate meat for BBQ. Marinating takes a day, or even two, but using that foodsaver you can do it just as well in 5 minutes.

But I do use it for lots of stuff. I have this 'thing' about spoiled food. If meat even has a slight twang to it, I'm done. even if i THINK it might be in the fridge too long after being cooked (like a day) i can't eat it. but using the foodsaver it massively stretches the time.

Love it, and you'll love yours!

Those things never work very well for bakery items.

I usually buy the rolls vs the precut bags as sometimes the bags are just the wrong size.

When freezing meat for instance make sure you put in bag and try not to get liquid on the area to be sealed as it may not seal all the way.

Congratulations! I'd love to have one of them!

I'm also an avid crock pot user, especially in the winter, when I make a lot of soups, stews, and chilis for the freezer. I have my stock of freezer containers that I use and that I label.

I also make my own chicken, turkey and beef broths and stocks. My MIL's cousin butchers regularly; when she does, she gives my MIL and me tons of fresh beef bones! I roast them for the best beef stock ever. And I never make a turkey without cooking down the carcass for broth. Yes, it's work, but it's worth it. And then I always have it in the freezer....doesn't take long to thaw it in the microwave.

You'd be amazed at how many dishes call for spaghetti sauce. And if you make your own and freeze it, you have it on hand. Plus you know what's in it because you made it. Quite often when I'm cooking dinner anyway, I'll throw a pot of spaghetti sauce together and let it cook. Then I put it into separate containers and throw them into the freezer for nights when we have meetings and are too busy to cook.

Plus when certain meats and seafood are on sale at the store, we'll stock up. I use freezer bags (and label with the item and the date) for our meats and fish.

If you have the freezer space and stuff in your freezer, you can come home from a busy day at work and heat something up for your supper. You don't have to call for expensive take-out. So you're saving money and eating healthier.