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.
A lack of oxygen and water creates an ideal environment for preservation. High-moisture content items do not dry, and solids do not harden or clump. It takes far longer for natural fats to become rancid, and insects cannot safely cross the oxygen barrier. Even non-edible items benefit because there is no oxygen to encourage corrosion, preserving important documents or medications equally well.
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.
Two main types of sealers dominate the market. Those meant to be hand-held are ideal for preserving freshness in food items that will be consumed relatively quickly, such as sliced vegetables, cheese, sliced luncheon meat, or even potato chips. Each bag has a zipper-close top that can be safely resealed. Most people use them repeatedly, but they do eventually let in air, and must be discarded.
Hand-held sealers are generally inexpensive, and many are powered by rechargeable batteries. Counter-top devices are designed for heavier use, and generally cost more. Much of that extra expense results from added features such as sealers for canisters or bottles, and personal cooking and eating practices dictate whether or not the extra capacity is really needed, or will be useful enough to justify the added expense.
Counter-top models may use more space, and adding another appliance designed for flat storage can block preparation areas. Some models can be stored on their side, making them better suited to apartment kitchens. The machines use bags similar to the hand-held variety, but after opening each bag must be re-sealed, which requires cutting off the top and slowly decreasing available capacity.
Even though most sealed items containing moisture still requires refrigeration, grains, dried beans and similar products benefit from a greatly extended shelf life. For people serious about making sustainable consumer practices part of daily living, this type of preservation may be ideal. Those who just want perishable foods in the refrigerator to stay fresh until eaten often greatly reduce the amount that gets thrown away.
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.
A lack of oxygen and water creates an ideal environment for preservation. High-moisture content items do not dry, and solids do not harden or clump. It takes far longer for natural fats to become rancid, and insects cannot safely cross the oxygen barrier. Even non-edible items benefit because there is no oxygen to encourage corrosion, preserving important documents or medications equally well.
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.
Two main types of sealers dominate the market. Those meant to be hand-held are ideal for preserving freshness in food items that will be consumed relatively quickly, such as sliced vegetables, cheese, sliced luncheon meat, or even potato chips. Each bag has a zipper-close top that can be safely resealed. Most people use them repeatedly, but they do eventually let in air, and must be discarded.
Hand-held sealers are generally inexpensive, and many are powered by rechargeable batteries. Counter-top devices are designed for heavier use, and generally cost more. Much of that extra expense results from added features such as sealers for canisters or bottles, and personal cooking and eating practices dictate whether or not the extra capacity is really needed, or will be useful enough to justify the added expense.
Counter-top models may use more space, and adding another appliance designed for flat storage can block preparation areas. Some models can be stored on their side, making them better suited to apartment kitchens. The machines use bags similar to the hand-held variety, but after opening each bag must be re-sealed, which requires cutting off the top and slowly decreasing available capacity.
Even though most sealed items containing moisture still requires refrigeration, grains, dried beans and similar products benefit from a greatly extended shelf life. For people serious about making sustainable consumer practices part of daily living, this type of preservation may be ideal. Those who just want perishable foods in the refrigerator to stay fresh until eaten often greatly reduce the amount that gets thrown away.
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