What size of vacuum sealer do I need for pies? Any brand recommendations?

Jul 12, 2008 by poseyd | Posted in Cooking & Recipes

I froze some unbaked pies last summer, but they had ice crystals on them even when I habituated to saran wrap and aluminum foil. So, I want to obtain a vacuum sealer this year, but it seems like most models aren't wide enough for a pie tin.

Go to WalMart and curb out the Food Saver vacuum sealing machines.... I have copy V2240. I also have rolls of plastic that would be wide enough for most pie tins. You would bake your pie, let it removed, cut off a length of plastic about 3-5 "

singlegal | Jul 12, 2008

The Valuable, Versatile Vacuum Sealer

When it comes to expanding storage individual of dry goods, you can't beat a vacuum sealer IMHO. With 500 cc oxygen absorbers costing $14 per 50 ...

Tips For Using The Vacuum Sealer Successfully

by admin

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Vacuum Sealer - News

food storage

CNET (blog) - Dec 31, 1969

For many, the concept of a vacuum sealer is sturdy, but the space the large, blocky appliance normally requires makes it a no-go. The Caso Employee Held Vacuum Sealer features a rechargeable battery and cordless CIA agent. Docking into more.

Sous Vide Cooking

Salt Lake City Weekly - Dec 31, 1969

I lightly salted and peppered the breasts, drizzled a picayune olive oil on them and sealed them in plastic pouches using a SousVide Inimitable Vacuum Sealer. When the water temperature reached 140 degrees, I plopped the chicken pouches into the SousVide

GROCH: Readers offer ideas on storage

North County Times - Dec 31, 1969

I use canning jars and vacuum seal them with my sealer if they are for the freezer. Have never had any type of dry sufficient go bad." These freezer hints come from Gerald D. Stewart of Vista, whose many skills classify baking: "Sugars hold well in tightly

Food saver helps preserve produce, saves trips to the market

Nashua Telegraph - Dec 31, 1969

A vacuum sealer would put aside a Mailbag reader's food by the bagful. “I am looking for a 'chow saver,' one of those small appliances that heat-seals bags of chow for storage, freezer and/or refrigerator, that they are not using anymore?

Test Kitchen tips: Sous-vide at home

Los Angeles Times - Dec 31, 1969

In the wizard kitchen, we cook sous-vide by encasing edibles in airtight plastic using chamber vacuum sealers (hence the name sous-vide, strictly "under pressure") and then cooking them in precision-controlled freely baths using a tool called an