edwin pawlowski

The great thing about vacuum sealer is they suck out the air so food will
stay fresher longer. Problem is, the vacuum pump can't tell air from liquid
and it sucks that out also. Fill the bag, prop it up in the freezer, then
seal when it is a solid.

I've heard other put a piece of paper towel across the top of the bag to
hold the liquid from hitting the sealer. I've not tried it though.
--
Ed
http://pages.cthome.net/edhome/

brick

This is the first that I have heard of that problem. I have two kinds of
sealers; FoodSaver which uses only channel bags and a Sinbo
snorkel sealer which seals any kind of vacuum bag. Either WILL
seal through the minor amount of liquid that escapes from fresh or
smoked meat.

The FoodSaver has a reservoir to capture errant liquids while my
snorkel sealer does not. Thus the FoodSaver is virtually immune
to damage from liquids while my Sinbo VS280, snorkel sealer
will suck it right into the pump.

The Sinbo 'snorkel' is easily blocked by various food products,
particularly pulled pork. In that case I often employ a small piece
of folded paper towel to act as a filter to allow the machine to
pull a vacuum. Most items including fresh meat, I prefreeze in
a vacuum bag and then seal.

None of this is relevant to your problem. Methinks you got what
you paid for. I would ask if the sealer is melting the bag uniformly
across the top. The channel bags you use are probably multi-
layer bags and require quite a bit of heat to seal all the way
through. It is not unlikely that your particular machine has a
substandard sealing element.
--
The Brick® said that ( Why do men's hearts beat faster, knees get weak,
throats become dry, and they think irrationally
when a woman wears leather clothing?

?? .....BECAUSE SHE SMELLS LIKE A NEW TRUCK )

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p-nut

I know a guy that has the Black and Decker and it's no comparison to my
Foodsaver.
I bag lots of things with liquid and it always seals.
Mine has a resevoir for some of the liquid while it's sucking, does yours
have this feature?
Also what bags are you using.
Foodsaver makes the best bags in my opinion.

steve calvin

I'll chime in on the Foodsaver side. I've never had a problem with mine
not sealing or juices and I don't pre-freeze anything prior to sealing.
Of course I don't vac. seal soups. ;-)

As you already have it though, try making the bags somewhat larger than
you really need and also the paper towel trick. If those don't work then
go with the pre-freeze method.

--
Steve
Ever notice that putting the and IRS together makes "theirs"?

a green

I am using the Black and Decker channel bags. The unit I am using has
the liquid reservior like the Food Saver. The seal looks good on the
first seal I make.

I will try the paper towel trick.

Thanks to all!!!

Aubrey

brick

One last parting shot Aubrey. I have managed with my "Murphy's Law"
luck to purchase some defective channel bag material. In one case,
one entire side of a roll was defective. Don't discount the possibility
that you have a batch of bad bag material. Mine were "FoodSaver"
labeled bags. You can figure out a way to test one with a non-liquid
product.
--
The Brick® said that ( Why do men's hearts beat faster, knees get weak,
throats become dry, and they think irrationally
when a woman wears leather clothing?

?? .....BECAUSE SHE SMELLS LIKE A NEW TRUCK )

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
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steve s

"> >


I'm not so sure it's a problem with your B&D sealer.

I have a Foodsaver and have had the same problem, especially if the liquid
had some grease in it.

The instructions with the Foodsaver suggest freezing BEFORE sealing to
eliminate this problem ( they also mention using a paper towel folded above
the food if not frozen),

You might want to check out their website...they have a FAQ section under
the "uses and tips" section.

Steve

piedmont

You get same results with all, anything juicy can be helped along by laying
in folded up paper towel, set just ahead of the seal or, pre-freeze, then
seal.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

steve calvin

I've had no problems sealing steaks, roasts, ham, chicken, turkey, fish,
etc without pre-freezing or using paper towels with the Tilia. Had it
for four years and more quarters of beef, whole pork loins, deer,
chickens, fresh caught tuna and striped bass than I can remember.

--
Steve
Ever notice that putting the and IRS together makes "theirs"?

porkchop dupree

I've had a Food Saver for about 12 years, replaced the sealing gasket once.
The thing has been fantastic. If you let meats cool to room temp before
sealing, you will usually get a pretty tight seal.
--
"Where there's smoke...there's meat!"
- Clarence "Porkchop" Dupree
http://www.barbecuenation.com