Oh! That makes sense! One of my current pet peeves is being unable to poke around in our freezer without slithery lumps of frozen somethingorother falling out on my toes.
What’s your technique for pre-freezing blocks before sealing them up? (I don’t mean to hijack, but this seems like a substantial enhancement of a vacuum thing’s utility to me.)
I used to freeze the stuff in freezer bags first, then I realized I could just freeze it in a foodsaver bag, leaving enough room to later vac it. i.e. enough room to cut off the top after you sealed it in the foodsaver bag. works great–and doesn’t waste freezer bags. I’ve also frozen stuff in casserole dishes–sealed it up well so it doesn’t freezer burn–then the next day run it under enough warm water to allow it to slide out of the casserole dish into a foodsaver bag.
pour or put your food to freeze into these
http://www.boscovs.com/StoreFrontWeb/Product.bos?assortmentDepartmentNumber=7059910&assortmentId=4&itemNumber=23298&type=Product
then freeze, then like a big ice cube you can pop it out into a bag.
I have about 8 of those things for this purpose
We’ve had several traditional food sealers over the years, and none of them worked worth a damn. The Reynolds Handi-Seal (which I’ve seen on sale at Market Basket for $4 recently) works 10x better than anything else we’ve tried. We’ve used it for several months, and with the exception of one defective bag, it’s worked great.
I use a silicone cake pan. It’s non-stick and peels right on off a block of frozen stock.
I don’t have one, but we receive chicken breasts from Omaha Steaks, and they’re vacuum sealed. They always leak once the food is thawed. I didn’t think it would be possible, but there ya have it.