Re: [gardeners] vacuum sealers
George Shirley (gardeners@globalgarden.com)
Tue, 20 Feb 2001 10:12:18 -0600
That's for the machine. Bags are much cheaper and sometimes you can find the
machine on sale. I generally blanch the veggies first, sling them as dry as I
can, put on a cookie sheet and freeze for two hours (not enough to burn them)
and then bag. The vacuum doesn't work well if liquids get sucked into it. I've
broccoli, chard, peppers, and onions that have been in the freezer up to a year
and are still just like the day I froze them. I freeze edible gourds raw.
George
Stacey Marien wrote:
>
> --- George Shirley <gshirl@bellsouth.net> wrote:
> > I have a Tilia Compact II home vacuum sealer. Takes
> > special bags that aren't
> > cheap but do work well and can be reused many times.
> > They are available at Sam's
> > Club and, AFAIK, at Sears. About $150 per each.
>
> Is that $150 for the sealer - not the bags I hope. Do
> you blanch the veggies first, then seal them? or seal
> them raw?
>
> Stacey
>
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