Vacuum Packaging and Packaging materials (quick review of Vacmaster VP112)

Lee ... It is a better method because there is no chance for a pocket of air to get stuck in the bag. Plus you are not trying to suck all the liquid out of the bag. This keeps liquid out of the motor and increases machine life. Dry sealing bars give much better seals. Plus you can draw a much stronger vacuum in a chamber rather that just aiming to remove all the air.

Most chamber vacs will pull 30 psi.

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Thanks.  I'm one of those guys that needs to know why, instead of accepting things at face value.

Do they make these with 12v adapters?

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Probably not ...  They pull a lot of juice.

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When I was in Tofino, Canada last fall fishing for kings and silvers our host had a vacuum sealer like this one. Hers was more than $2,000 with a fancy stainless rolling stand and everything. I was really impressed with how well it sealed.
Once my foodsaver poops out on me I'll be looking for one like Craig's.

Foodsaver crapping out ... trying to resist the urge ... help me ...

-Allen

Buy a chamber machine! You'll love it!

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I agree chamber machines are the Bomb.  I have the VP 215 and use it daily.  I have even done a whole bunch of Retort canning (WAY WAY WAY superior to jar canning of tuna).  Bags are cheap and the product stays fresh in the freezer for as long as I have had this machine and still going strong (18 months).

Does great for fish, game meat, soups, stocks, leftovers, extra meals cooked for freezer, etc.  I even vacpack my lobster bait.

I love my Vacmaster and this Food Saver device works great with it using the existing hose that came with the Vacmaster. We started putting berries in mason jars (when bought in bulk) and vacuum packing them.  They stay fresher longer.  Also, works great on coffee.


http://www.amazon.com/FoodSaver-T03-0006-02P-Regular-Mouth-Jar-Sealer/dp/B0000CFFS6/ref=sr_1_2?ie=UTF8&qid=1379556453&sr=8-2&keywords=food+saver+mason+jar