Sealing issues

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7 years 10 months ago #2976 by mikeradio
Replied by mikeradio on topic Re:Sealing issues
Thanks for all the great information, I am very interested in getting a chamber sealer this has been very helpful.

MIke

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7 years 10 months ago #2985 by toasty
Replied by toasty on topic Re:Sealing issues
A chamber sealer is the bomb. And, yes, it's somewhere between $600 and $1000. And then you can vac-seal ANYTHING. Including soup. And it's safe for weeks. It's a bit of an investment, and if you get the right one it Does Not Disappoint.

I agree that the initial cost is daunting. But look at the cost of vac-bags for the various kinds of sealers. Think long-term.

Toasty

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  • Rob Babcock
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7 years 10 months ago #2989 by Rob Babcock
Replied by Rob Babcock on topic Re:Sealing issues
I agree! I seal meats, cheeses, frozen food, dried food, etc. I use mylar, plastic, and sometimes the same bag the product is stored in. Obviously it's expensive but when you can buy a bag for $.03 vs. the $.25 I sometimes paid for channel-type bags the cost of ownership is lower.

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