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.
There are two primary types of sealers being sold. Hand-held varieties work well to preserve freshness longer when foods will be eaten relatively quickly, including items such as grated cheese, cut up vegetable snacks, or deli-style luncheon meats. The bags usually have a zipper-style top that can be resealed several times. They can be used more than once, but eventually become worn, and must 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.
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.
There are two primary types of sealers being sold. Hand-held varieties work well to preserve freshness longer when foods will be eaten relatively quickly, including items such as grated cheese, cut up vegetable snacks, or deli-style luncheon meats. The bags usually have a zipper-style top that can be resealed several times. They can be used more than once, but eventually become worn, and must 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.
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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