freezing food and seal-a-meals

topic posted Wed, January 23, 2008 - 1:02 PM by  LiaBear
I've been thinking about buying a seal-a-meal. I'd be interested in freezing fruit in the summer so that I can have it all year and freezing leftovers.
Has anyone had one of these? Do they help prevent freezer burn?
If you have another way that you prevent freezer burn, lay it on me!
It seems like when I use sandwich baggies, icicles form on the food.
posted by:
SF Bay Area
  • Unsu...

    Re: freezing food and seal-a-meals

    Wed, January 23, 2008 - 1:32 PM
    I know it's something to do with moisture getting trapped in the freezer but not sure how you avoid that. Pretty useless I know! LOL!
    • Re: freezing food and seal-a-meals

      Wed, January 23, 2008 - 1:37 PM
      When you freeze, the food should be as clean and dry as possible. Leave as little airspace as possible. Foil or those seal-a-meal bags are good, but you can make do with cheaper bags as long as you expel the air and wrap with tape-masking tape is very good for this.
      If you use tupperware-type containers, fill them 1/2 - 1 inch from the top, to allow for expansion, but not leaving too much airspace.
      Make sure your freezer is cold enough, too.
      • Re: freezing food and seal-a-meals

        Wed, January 23, 2008 - 2:57 PM
        I try to push as much air out as possible. I'll buy the TJ's frozen salmon patties and put them in smaller zipocks but crysatals form. Same thing happens if I try to freeze bread.

        The silica I was refering to is in packs that come in my vitamins, nori or shoes. I don't think the packs should be dangerous.
  • Re: freezing food and seal-a-meals

    Thu, January 24, 2008 - 2:58 PM
    I use my seal a meal all the time on fruit. I freeze the fruit on a cookie sheet first, then pop them in the bag and vacuum and seal.... that's it. It's the best thing since pockets.... I especially like freezing blueberries and strawberries in season. They are something wonderful, now, in the middle of winter.
  • Re: freezing food and seal-a-meals

    Thu, January 24, 2008 - 8:43 PM
    My mom would freeze Summer fruit for pies IN the pie tin. When it was frozen solid, the brick of blackberries, et al could then be packed well for storage. When it was time for pies, the frozen, pie-shaped brick only needs a crust and seasoning. You can bake it from frozen

    Oh yeah, yea seal-a-meal!! Vacuum storage is best! Drastically extends storage life. Retards ice crystals and freezer burn
    • Re: freezing food and seal-a-meals

      Fri, January 25, 2008 - 12:53 PM
      Thanks Tim and Thew!I just prededred on on Ebat for like $30. I had no idea that they were so pricey new!!! Like $100-$140!!!
      Fruit is what I'm most interested in freezing, so that's helpful.
  • Re: freezing food and seal-a-meals

    Fri, January 25, 2008 - 11:42 AM
    I Love My Foodsaver vacuum sealer ! Yes, it does prevent freezer burn in properly sealed food.
    I got mine in November of 06 at the same time as I got the chest freezer lat week I pulled out some fruit and meat that had gotten lost in the bottom that I'd sealed back then and some from Dec 06 and it was just fine Generally those things that do freeze well keep at least 2 to three times longer in the sealed packages. I've frozen ham and other things that are not usually successfully frozen and had them be great months later too. I seal almost everything in individual or meal size portions. We have not eaten frozen fruit or vegetables as much as I thought we would so I'm not sealing a lot of those any more.
    We do freeze some leftovers and have done a little of the once a month cooking and Mega menu stuff but do not do that very much now.
    We tend to favor sealing and freezing meal components rather than whole meals. I will cook several pounds of hamburger or sausage and seal it in meal size portions Freeze the extra sauces then assemble the bits at dinner time. With a few things that are very good left over I will make double and freeze half . I do not care for thawed cooked pasta dishes myself I usually freeze the fixings a raw fresh pasta or cook dry pasta at meal time. Most stuff keeps a lot better when sealed /. I do not use mine for storing fresh veg in the frig so I cannot tell you how that works I know that cabbages and some other vegetable put off gas and do not keep well if sealed raw.

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