Has anyone sealed corn on the cob in this one. I parboiled the cobs, shucked them, laid them on a towel to dry, my foodsaver doesn't like the wetness
1422380
The best way to store all vegetables is to blanch them first, then cool, dry completely, vacuum pack and freeze. We recommend pre-freezing moist foods or placing a folded paper towel between the food and end of the bag to absorb excess liquids. If you continue to have problems, please contact FoodSaver customer service directly for assistance.
1248924
I never seal with the food still hot or warm. When cold, I like to use saran wrap first wrapping tightly (especially with fresh meat). Slides into my bag easily and vacuum seals really well. When I take it out to eat, it is really just like the day it was cooked.
1062968
I've had that issue with several items, regardless of the bag brand. In fact, just today I had to vacuum/seal a gallon-sized bag of corn-on-the-cob three or four times before the seal held. I let the corn "dry" on a clean tea towel for a long time and, evidently it still was not enough. One way to get around the problem is to freeze or partially freeze the items and then vacuum seal them. I know it's a pain to do it that way, but it does help. An hour or two in the freezer prior to trying to vacuum seal is typically long enough that any liquids or juices will no longer be an issue. Hope this helps! I've had that issue with several items, regardless of the bag brand. In fact, just today I had to vacuum/seal a gallon-sized bag of corn-on-the-cob three or four times before the seal held. I let the corn "dry" on a clean tea towel for a long time and, evidently it still was not enough. One way to get around the problem is to freeze or partially freeze the items and then vacuum seal them. I know it's a pain to do it that way, but it does help. An hour or two in the freezer prior to trying to vacuum seal is typically long enough that any liquids or juices will no longer be an... » Read More I've had that issue with several items, regardless of the bag brand. In fact, just today I had to vacuum/seal a gallon-sized bag of corn-on-the-cob three or four times before the seal held. I let the corn "dry" on a clean tea towel for a long time and, evidently it still was not enough. One way to get around the problem is to freeze or partially freeze the items and then vacuum seal them. I know it's a pain to do it that way, but it does help. An hour or two in the freezer prior to trying to vacuum seal is typically long enough that any liquids or juices will no longer be an issue. Hope this helps! « Show Less
1208528
Good Morning, I have not used this setting as the moist foods, such as strawberries, peaches etc have been frozen first. Put clean fruit on a tray, freeze and then seal. It works well for me. I also use this for meat, chicken etc. For vegies, I steam them for about 3 minutes, put them in an ice water bath to stop the cooking process, drain well on paper towel, freeze and seal. I hope this helps. Summertime is an excellent time to freeze and seal for winter. Best of luck with your new sealer. Elaine
299739
Tough question, I love pop corn, eat it near daily and a movie bucket portion, got mine about dec 27th STILL noshing on it, but it is getting near bottom now soooo heck order two, what isn't consumed use another time but do open just one bag then the other if needs be and use the leftovers your self but be sure you re-seal the bag as soon as possible to keep it as fresh as possible nom nom nom and oh yes, congratulations!! My Wife has kept me around now 40 years this year, I wish it for you too!!!
1336310
I have not had this problem - I usually let it cool (while I am eating the popcorn) then use a wet dish cloth and let air dry. I love it!
938171
Thank you everyone for your replies. I 'was' concerned about over tightening, as they do appear rather thin; but it's good to know they have been re-used repeatedly. If my first choice for sealing my fermented veggies fails, this will be my second choice. Thanks again for all the help and personal advice! : )
1062969
I have had no problems, I just use the moist setting and it works great. I have done ground meat without any trouble. I have also done chickenafter it has been rinsed and drained.
669162
As soon as we receive our corn, we repackage it into 6 lbs vacuum sealed food saver bags. Our oldest ones are over a year old and are still fine. We have a bag that got overlooked and it was 8 months old, also still fine, as long as it was kept in a cool dry place.
1190733
Moist foods should be patted dry with a paper towel.Liquids must be prefrozen. For this I use a sandwich sized lock-top container.Remove from container and vacuum seal.Bill
768316
I have never had a problem with the seal. Although you don't have that little bump you have in other jars, this one is just a matter of trust. I tighten the lid really good. When I make jam and after I put the lid on, I just tighten the lid, turn the jar upside down (Inversion) and set for 5 minutes. Turn over and it is sealed. Now remember the jam is hot and would seal as would a ball lid on a jelly jar. Are you putting in a cold liquid or hot liquid? Cold may make a difference.
1368165
We have a Food Saver vacuum with the attachment that seals canning jars. I just dumped a bunch into some quart-sized jars, shook the chives down until I couldn't get anymore in, and vacuum-sealed them. Word of warning though, pry the top off VERY slowly and carefully when you want to use them or they will fly everywhere when the lid pops off!
1448446
YES! I accidentally found out how much better vacuum sealed steaks tasted vs ziplocked and I was HOOKED. I'll grill out mass quantities off meats (pork chops, chicken thighs, chicken breasts, hamburger patties... you name it, let them cool slightly and seal 'em up. I call them "meat snacks". I've actually sealed chili, ground turkey and tomatoes, ham and potato stew... pretty much anything. Really helps to be able to grab something from the freezer at work vs going out for fat food. (Typo intentional, lol.) Protip... if your sealer seems to be losing suction after say a year or so, just moisten the foam rings prior to using. Gotta do it each time, but it beats buying a new unit. YES! I accidentally found out how much better vacuum sealed steaks tasted vs ziplocked and I was HOOKED. I'll grill out mass quantities off meats (pork chops, chicken thighs, chicken breasts, hamburger patties... you name it, let them cool slightly and seal 'em up. I call them "meat snacks". I've actually sealed chili, ground turkey and tomatoes, ham and potato stew... pretty much anything. Really helps to be able to grab something from the freezer at work vs going out for fat food. (Typo intentional, lol.) Protip... if your sealer seems to be losing suction after say a year or... » Read More YES! I accidentally found out how much better vacuum sealed steaks tasted vs ziplocked and I was HOOKED. I'll grill out mass quantities off meats (pork chops, chicken thighs, chicken breasts, hamburger patties... you name it, let them cool slightly and seal 'em up. I call them "meat snacks". I've actually sealed chili, ground turkey and tomatoes, ham and potato stew... pretty much anything. Really helps to be able to grab something from the freezer at work vs going out for fat food. (Typo intentional, lol.) Protip... if your sealer seems to be losing suction after say a year or so, just moisten the foam rings prior to using. Gotta do it each time, but it beats buying a new unit. « Show Less
140173
Yes they do work. We buy fresh corn on the cob every year and using the blanching method and cutting the corn off the cob we seal them in these bags. I actually used a bag of corn that we did 2yrs ago and it still tasted great.
1095235
I found a similar one at Safeway. I also buy the plain seed and then a separate bag of nutty type stuff and mix the two. No one eats that corn!
43896
Yes, it was not completely successful for me. I heated the lids as if I were going to can, so they were well prepared. They lost vaccuum after a while. If you are looking to store dry foods, I recommend sticking with the plastic. If you are looking to store them long term, then put the bags in plastic buckets with lids. IMO, the wide mouth would be fine for very short term needs, like left overs, but it is rather a pain to prepare lids in that case. I had no success when the lids were not prepared, which softens them to ensure the seal.
316267
I have used it and the Food Saver Meal Saver with the adapter. I have even used the manual Ziploc with the jar adapters and the jars have stayed sealed. Make sure jar tops are clean and free of blemishes or chips.