[Sca-cooks] Pennsic food

[Elaine Koogler]

Yeah, we did that for a number of years.  However, these bags are much heavier,
and the sealing is such that no air at all can get in, so the food stays good
longer, and there's no danger of water from the cooler leaking into it.  We also
use it to vacuum seal things like nuts, spices that I don't have room in my
spice jars for and other things that we want to stay as fresh as possible.

Kiri

Siegfried Heydrich wrote:

>     Why buy one of the machines? Run a sink full of water, put whatever you
> want into GOOD ziplock bags, and lower the bag into the water. The weight &
> pressure of the water will squeeze out the air. You just carefully zip up
> the top while making sure the air is out and the water not in. Close it off,
> and you've basically done the same thing as the machine does, only a LOT
> cheaper.
>
>     Sieggy
>
> ----- Original Message -----
>
> > Just a thought, for what it's worth....what we're going to do (and we're
> > copying another household nearby) is put our stews, etc., into bags and
> use
> > one of those vacuum sealer machines to vacuum seal them.  Then we'll
> freeze
> > them.  When we get up there, all we should have to do is drop the bags
> into
> > boiling water...not only will we not have to do much cooking, we won't
> have a
> > lot in the way of pots to clean, either.  These machines can be purchased
> at
> > BJ's, I know, and they're not terribly expensive...and they come with a
> fairly
> > substantial amount of bags which come on a roll and can be cut to any
> size.
> >
> > Kiri
>
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