This is a continuation of the Piece: Preserving Fresh Food Naturally for Beginners
Preserving Method #3: Vacuum Sealing
Vacuum sealing is the process of sealing food that has been dehydrated in bags where the air has been sucked out with a vacuum hose. The bag can be plain plastic, Ziploc or Mylar. The edge of the plain plastic bag is sealed with heat from the machine; Ziploc bags are sealed by being zipped closed; and Mylar bags are sealed using an iron (described below). Oxygen absorbers can be scatter directly on the food before sealing. All bags come in different levels of thicknesses called “mils” (millimeters), e.g. 3mil, 4mil, 5mil, etc. Mylar bags have a solid color that blocks out light which in theory can help keep food preserved longer.
Oxygen Absorbers
Place oxygen absorber packets directly on top of the food before you vacuum seal it. It is required to use oxygen absorbers in larger bags and in 5 gallon buckets where food is stored loosely in bulk. Use oxygen absorbers at a ratio of 300 cc’s (cubic centimeters) per gallon sized bag. For example, a 5 gallon Mylar bag will use 1500 ccs. Oxygen absorbers must be stored in air tight jars until seconds before use. Every second they are exposed to open air, they lose their effectiveness. The substance in the packets is poisonous so be careful you don’t forget to take the oxygen absorber packets out of your food contents before consuming your food!
Do not use oxygen absorbers in any other preserving method (no liquids, freezing, etc.), and never use oxygen absorbers in buckets when storing ammunition.
Vacuum Sealing Machines
Vacuum sealing machines use a hose with sucking action and a heating element. Different machines have different hardware, so follow the instructions of your machine. A typical machine has a top that lifts up wherein you lay the open end of a bag filled with food. After the bag is positioned, you insert hose into the bag and lower the lid to press the bag closed and activate the vacuum. The following steps illustrate the process:
STEP 1: Gently lay the open end in the machine and insert the hose.
STEP 2: Close the lid gently activating the sucking action. The bag will shrink and tighten around the food as the air is sucked out.
STEP 3: Pull the hose out quickly and then immediately push down the lid for a few seconds which applies heat to seal the edge of the bag.
STEP 4: Lift the lid to remove the bag.
Properly sealed bags will have every bit of air sucked out. The bags will be very firm and stiff with the plastic hugging the food completely with absolutely no loose movement of the food. If this is not the case, then you need to reseal it.
Mylar or Ziploc bags do not use the machine’s heat for sealing. Instead, you seal Mylar bags with a warm iron or zip the Ziploc bags closed.
Mylar Bags Sealing – Ironing Method
STEP 1: Fill the bag with food leaving a 4” – 6” empty space on the top.
STEP 2: Lay the bag’s edge on top of a board raised up on books.
STEP 3: Iron the edge closed except for a small opening big enough to slip in the hose.
STEP 4: Keep the bag laid out on the board and insert the hose to suck the air out.
STEP 5: When all the air is sucked out remove the hose quickly while simultaneously pinching the small opening closed so as to not let air in. Immediately iron the small opening shut.
Ziploc Bags - Zipping Closed
STEP 1: Fill the bag with food then zip the Ziploc bag shut all the way except for a small opening.
STEP 2: Insert the hose to suck the air out.
STEP 3: When finished, quickly remove the hose while simultaneously pinching the small opening closed so as to not let air in. Immediately zip the opening shut.
If air is allowed back in for even half of a second you will have to redo the vacuuming. Properly sealed bags will be very firm and stiff with the plastic/Mylar hugging the food completely and absolutely no loose movement of food.
What You Need to Know
The Preserving Method of Vacuum Sealing
• Foods must first be dehydrated or dry (like dried beans or oatmeal) to use this method.
• Place (unbroken) oxygen absorber packets on top of food inside bags before sealing or in buckets at a ratio of 300 ccs per gallon of food.
• Don’t forget to take oxygen absorbers out later when you consume your food!
• Do not use oxygen absorbers in any other preserving method.
• Oxygen absorbers must kept in air tight jars until seconds before use.
• To seal clear plastic bags place the open edge of the food filled bag inside the opening of the machine, insert the hose and suck the air out. After the air is sucked out, press down to activate the heat which seals the edge of the bag.
• To seal Mylar or Ziploc bags, seal (with an iron) or zip bags all the way closed except for a space to insert the hose, insert the hose and suck the air out. After the air is sucked out, pull the hose out while simultaneously pinching the opening closed. Complete the seal with either an iron (Mylar) or by zipping (Ziploc).
• Properly sealed bags will be very firm and stiff with the plastic hugging the food completely with absolutely no loose movement of the food.
THE NEXT INSTALLMENT OF THIS SERIES WILL START WITH "SMOKING"