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vacume sealing
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http://www.saltycajun.com/forum/showthread.php?t=53976)
lil bubba |
06-06-2014 04:32 PM |
vacume sealing
Has anyone tried vacume sealing tomato's ? If so how long do you figure they last in the fridge ? I done a couple today to test them out. It would be nice to extend the eating time on them. I done a squash for a week or so and it was like the day i put it in.
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Andy C |
06-06-2014 05:40 PM |
Blanch them "skin on" and they will be just as fresh a year or two latter. If you freave them and have a good seals
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lil bubba |
06-06-2014 05:58 PM |
Quote:
Originally Posted by Andy C
(Post 696490)
Blanch them "skin on" and they will be just as fresh a year or two latter. If you freave them and have a good seals
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A year or two?????? Ha,,, I'll be eating them in like less than a month. I love my maters.....I eat them lunch n supper....Thing about them you spend 2 months growing and less than that they gone and come in almost at one time. I figure if i can vac seal and keep a few weeks in the fridge i can extend my eating instead of my giving away. I got a couple cukes i'm trying out now. They still seem pretty firm. Its worth the cost of the bag if they hold up compared to what you get in the store.
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saute86 |
06-06-2014 10:58 PM |
Quote:
Originally Posted by lil bubba
(Post 696497)
A year or two?????? Ha,,, I'll be eating them in like less than a month. I love my maters.....I eat them lunch n supper....Thing about them you spend 2 months growing and less than that they gone and come in almost at one time. I figure if i can vac seal and keep a few weeks in the fridge i can extend my eating instead of my giving away. I got a couple cukes i'm trying out now. They still seem pretty firm. Its worth the cost of the bag if they hold up compared to what you get in the store.
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Cut the bags large and reuse them.
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lil bubba |
06-07-2014 06:28 AM |
Quote:
Originally Posted by saute86
(Post 696579)
Cut the bags large and reuse them.
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Never thought about that. Long as it just fresh veg. that should be ok to do.
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saute86 |
06-07-2014 10:02 AM |
I reuse the majority of mine. Whole ducks don't bother reusing 90% get pin holes in the bag due to the bones. Everything else I might lose less than 10%. I turn them inside out soak them in a mild bleach and warm water solution then soak in hot water. Let dry. If they wont reseal toss them. I make over 400 lbs of sausage a year and can get a few reuses per bag I make. I was going through a few rolls a year on that. A few tricks I learned. Be sure to dry them. Be careful how you handle the bag once frozen. A knick from tossing it around in the freezer doesn't help. Be sure to label on the heat seal side of bag (the part you cut when opening). This looks neater.
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