If you know anything about preserving foods you will already know about canning which is great for long-term storage. I hate to see food wasted and there really is no need for the amount of food wasted per year when there are ways to prevent it.
Both canning and vacuum sealing have benefits and drawbacks but let’s take a closer look:
- Canning Advantages – the foods have a long shelf life, it’s economical, certain foods are just as nutritious as if they were fresh.
- Canning Disadvantages – certain nutrients are lost when the foods are boiled, it can be pretty expensive, it’s time consuming.
- Vacuum Sealing Advantages – doesn’t sterilise food the same as canning, saves on time, useful for smaller batches of food, can be used for meat easily, protects from freezer burn, keeps all moisture, juices and flavor locked in.
- Vacuum Sealing Disadvantages – the only downside is that you do need to make sure that you find a good supplier for your bags. Even the smallest tear will lead to the food becoming spoiled.
If you like to have your meats fresh all year round, and have it taste like you butchered it today, you should consider looking into vacuum sealing.
There are many good quality vacuum Sealers around but the one we like is the FoodSaver which has never let us down yet.
The good news is that you don’t have to spend a fortune to get a good vacuum sealer system. There are plenty of inexpensive options that work incredibly well for most home cooks. Before we went with the FoodSaver we had a system that I believe we only paid about £30 for brand new.
When it comes to purchasing you generally have two options to choose from:
- Chamber – quite large and expensive but do an amazing job. These can quickly seal multiple bags in no time at all.
- External – these suit most home cooks and those that are just testing the waters of vacuum sealing. They take up less space and are a much cheaper option.