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Slideshow: Vacuum Sealer

Food stays fresh longer and takes up less space in vacuum-sealed packages. These dehydrated onions will be perfect for winter soups and casseroles. To remove the air and seal the bag, lay the open end of the bag in the vacuum chamber. A vacuum nozzle in the chamber sucks out the air, and then the heater forms a seal at the gray bar. Close the lid over the bag and press the sides of the lid firmly until it clicks into place. Just press the Vacuum and Seal button and the machine does the rest. When the red lights go out, the process is done. This finished bag contains three medium onions that have been sliced and dehydrated before vacuum sealing. They are easier to store and take up little room in the cupboard. To prevent freezer burn, first freeze blueberries and then vacuum seal them in portion sizes that you often use. The sealed packages take up less freezer space and berries stay fresher.

How it Works

With this economical Vacuum Sealer, you can quickly and easily vacuum-seal foods to lock in flavor, color and nutrients. By removing air from storage bags, the sealer reduces spoilage and minimizes freezer burn, extending the freshness of food up to five times longer than conventional food storage methods. Removing air also creates smaller packages that maximize freezer space. For quick meals, freeze single-serving sizes of soups, stews and leftovers. Or prepare large batches of applesauce or tomatoes then vacuum seal them for leak-proof thawing and reheating. Save money by buying in bulk. Includes commercial-grade vacuum sealer and two 10' rolls of cut-to-length bags: 8-1/2" wide and 11" wide. Photos: Ann Whitman

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