vacume sealing

[lil bubba]

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.

[Andy C]

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

[lil bubba]

Originally Posted by Andy C

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

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.

[saute86]

Originally Posted by lil bubba

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.

Cut the bags large and reuse them.

[lil bubba]

Originally Posted by saute86

Cut the bags large and reuse them.

Never thought about that. Long as it just fresh veg. that should be ok to do.

[saute86]

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.