Hi snappybob - over on the Harvest Forum here (linked at the top of this page) there are several discussions about the various brands of vacuum sealers. I have linked some of the recent ones below.

Dave

Here is a link that might be useful: Vacuum sealer discussions

I agree with Digdirt's recommendation, there are some good discussions at the posted links.

That being said... I have had good results preserving vegetables in vacuum-seal bags, but only if they were already frozen. Fresh vegetables proved to be too problematic, due to the fluid & debris sucked out during the vacuum process causing a bad seal.

For cut vegetables, I freeze them first my old plastic freezer boxes (fortunately I kept them). Once the frost ends the harvest, I begin to transfer the vegetables (now frozen blocks) into vacuum bags. Without the fluid, there are fewer problems with bad seals, and the vacuum bags extend their storage life significantly.

There are occasional problems with getting a good seal, especially for wider blocks, or re-cycled bags. For the most part, these can be avoided by leveling the bag before sealing (I place a small phone book under the bag to support it). For larger contents, the bag may tend to wrinkle, preventing a seal; after clamping the end in the machine, I pull the bag slightly to smooth it. I also make a point of wiping off any food that might be in the seal area.

Despite all efforts, a few bags will still fail to hold a seal... I just eat them first (and toss the defective bags).

The bags can indeed be good for seed storage, but this is best done on machines that have an impulse-only setting (no vacuum). It is _vital_ that the seed be completely dry before storage, or it will deteriorate quickly. For those in humid climates, that might necessitate drying in a food dehydrator, or using desiccant in a sealed jar. Once the seed is dry, it would need to be transfered quickly to the bags. Personally, I would only recommend this method for frozen or refrigerated storage... IMO, jars or ziplock bags are better for room-temperature storage.

Thanks for your replys. I am new to this vacuum seal thing so I have a lot to learn.

The issues of liquids and debris that zeedman mentioned do seperate the higher end vacuum sealing units. I work with a few commercial units and they need maintenance too. these units have filters to trap the gunk but if it gets past the filters and into the pump than you will soon see poorer vacuum draw. Regularly changing pump oil in these units is the corrective action.

But your problem is likely either with the bags or the seal bar. The bags are usually made of three film layers and exposure to sunlight or heat may damage the sealing properties if your bags. You could also check your seal bar to insure that both sides are smooth and not worn thru at any area.

Some of the better priced suppliers of bags are Hantover and Koch Supplies. Both of these companies also handle vacuum packagers. Koch Equipment (not affiliated with Koch Supplies) handles a nice line of MiniPack tabletop vacuum packagers but their price range is in thousand$.

When sealing fresh meat, which is about all I use mine for, I wrap it first in cling wrap. Then any blood and juice does not get sucked up by the vacuum unit. It works pretty good for me.

1eyedJack and the Dawg

I usually freeze anything before I bag it. It saves on food saver sucking up liquids and having to send it back!
It takes something like 8 weeks to get your FS back !
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