Quite the deal on FoodSavers
- Thread starter Jon K
- Start date
Jeremy Erwin
TVWBB Fan
Deal is still on. Just ordered one last night.
Hank, if you want to vacuum-freeze soup, put it into pint or quart freezer-safe Mason jars. You can seal the filled jars with the jar lid sealer accessory without having to freeze the soups first.
Jars are an easier option than having to freeze liquidy foods in bags. I seal more jars than I do bags.
If you have questions, you can ask them here (very many experienced users) or at the FoodSaver Yahoo group:
http://groups.yahoo.com/group/FoodSaver/
Rita
Jars are an easier option than having to freeze liquidy foods in bags. I seal more jars than I do bags.
If you have questions, you can ask them here (very many experienced users) or at the FoodSaver Yahoo group:
http://groups.yahoo.com/group/FoodSaver/
Rita
Hi Jon,
I thought of that when Rita mentioned "without having to freeze" and it did sound like a good way to prevent the soup from escaping during the process.
Unfortunately it does not solve the problem for another application. When I go fishing we freeze our catch in Ziploc bags to which my fishing buddy adds enough water to immerse the fish completely. That seems to do a pretty good job of preventing freezer burn. I suspect it would not be easy to do with the Foodsaver. On the other hand, it might not be necessary if all of the air is removed prior to freezing. And I suspect that the Foodsaver film is heavier duty than the Ziploc freezer bags.
The other question is the myriad of models and options - which one is right for me? I am sufficiently clueless WRT the Foodsaver that their list of options is not really helpful.
I guess I need to join the Foodsaver Yahoo group.
thanks,
hank
I thought of that when Rita mentioned "without having to freeze" and it did sound like a good way to prevent the soup from escaping during the process.
Unfortunately it does not solve the problem for another application. When I go fishing we freeze our catch in Ziploc bags to which my fishing buddy adds enough water to immerse the fish completely. That seems to do a pretty good job of preventing freezer burn. I suspect it would not be easy to do with the Foodsaver. On the other hand, it might not be necessary if all of the air is removed prior to freezing. And I suspect that the Foodsaver film is heavier duty than the Ziploc freezer bags.
The other question is the myriad of models and options - which one is right for me? I am sufficiently clueless WRT the Foodsaver that their list of options is not really helpful.
I guess I need to join the Foodsaver Yahoo group.
thanks,
hank
Hi Hank!
I'm glad to see that you just joined the FoodSaver Group. I hope you get lots of useful information there.
I remembered that I had something on glazing fish for freezing and found some other practical tips. Here it is. Check the UGA link at the bottom of this post; there is a 2006 update but I'm not sure anything has changed from what is included here:
HOW TO FREEZE FISH
University of Georgia National Center for Home Food Preservation
Brine Method
University of Alaska, Fairbanks:
Wrapping Fish for the Freezer
After a product is in the desired form and ready for freezing, it needs to be properly packaged to protect it against quality loss during frozen storage. Two defects in particular cause most of the problems in frozen seafood products: the development of off flavors due to the oxidation of tissue lipids (fat rancidity), and freezer burn, which is caused by moisture loss and results in desiccation (toughening of the tissue texture). Oxidation is especially a problem in the storage of the high-fat species of fish like salmon, trout, and whitefish.
It is imperative that you use the best packaging methods and wrapping material available to protect the product while it is in the freezer. Vacuum packaging is the recommended method, although plastic wraps, aluminum foil, freezer bags, freezer paper and waxed pa-per cartons can also be used successfully to package fish and other seafood products.
Vacuum Packaging: The most effective method of protecting seafood against both oxidation and desiccation is to prepare it for freezing with a vacuum packaging device and oxygen-barrier film bags. This procedure normally produces a tight, sealed package without any air in it. Vacuum packing is not in itself a food preservation method but is an excellent way to wrap fish for freezer storage. Vacuum packaging systems designed for home use are currently available for about $100, not including the cost of bags. While the cost is significant, the system can also be used for packaging other types of food for freezing, such as meats, fruits and vegetables.
Plastic Wraps: Saran film is probably the most frequently used wrapping material and the second-best choice for freezing, especially if the product is double-wrapped. This wrapping method is especially good for packaging large fish, like salmon and lake trout. The plastic wrap, if properly applied, will adhere tightly to the surface of the fish, forming a moisture barrier that reduces the chances of freezer burn. This type of wrap also blocks oxygen transfer and protects the product against oxidation. After wrapping it in plastic, you should wrap the product again with butcher paper or aluminum foil to protect the fragile plastic film.
Freezer Bags: Another popular packaging method is to use heavy-duty plastic freezer bags. The twist-tie and zip-lock types are equally effective. The only difficulty in using plastic bags is eliminating air from the packages. To deal with this problem, put the sea-food into the bags, seal and freeze it. After a few days, remove the frozen product from the freezer, open the package, and add a small amount of cold tap water. Manipulate the water in the bag until you have eliminated the pockets of air, reseal the package, and put it back into the freezer. Use as little water as possible. Do not add water to the bag before freezing because seafood will absorb water until it is frozen, which will eventually affect its flavor and texture.
Waxed Paper Milk Cartons: Some people freeze fish in washed waxed paper milk cartons. The fish are placed in half-gallon or quart-size cartons, and water is added until the fish are covered, which in effect removes all air around the product. The carton is then sealed and frozen. While this procedure is an effective means of protecting seafood products, it does have some drawbacks. First, as noted above, the seafood product will absorb water during freezing, which will eventually affect its flavor and texture. Second, be-cause of its bulk, such a package will take some time to freeze, and it takes up more space in the freezer. And finally, when it is thawed, it will be necessary to use all the fish in the carton.
Glazing: Glazing is the process most widely used by commercial processors to protect seafood products against freezer burn during long-term storage. Glazing involves forming a thin coating of ice on the product. After the seafood has been frozen, it is removed from the freezer and dipped in or sprayed with ice-cold water, which then freezes on the surface of the product, forming a thin layer of ice. Glazing is an effective technique for preventing both dehydration and freezer burn. However, the glaze is fragile and, if bumped or handled roughly, it is likely to chip or crack, which will expose the product to desiccation. Also like ice cubes left in the freezer too long the glaze will slowly evaporate during storage in the freezer, so it needs to be renewed every few months. Glazed fish should be tightly wrapped with freezer paper or aluminum foil for added protection of both the glaze and the product.
THAWING FROZEN FISH AND SEAFOOD
Proper thawing of frozen seafood is just as important as proper freezing. Improper thawing can greatly reduce the quality of the product. As a rule, seafoods should be thawed as quickly as possible, but never in hot water or at room temperature.
Cold running water remains the fastest and best means of thawing seafoods. If the product is not already in one, put it into a waterproof plastic bag, force out all the air you can and seal the bag (it is necessary to expel the air from the bag because air is a good insulator and will extend the thawing time). Place the bag into a pan, kettle, or sink and run cold water into the container and over the plastic bag. With thin packages, such as individual fillets, the thawing process should take no longer than 5 to 10 minutes. The thawing process will take longer with thicker packages.
Seafoods can also be taken directly from the freezer and cooked. However, if you use this procedure, remember that it will take longer to cook the seafood.
Another acceptable method for rapidly thawing seafood is to use a microwave oven. Be sure to follow the recommendations provided by the manufacturer; different types of microwave ovens put out different amounts of energy over a given period of time.
Slow thawing (overnight) in a refrigerator is an acceptable practice, but excessive drip-loss can occur when this procedure is used. As noted earlier, a large amount of drip-loss can result in a drier and less succulent product.
Thawing seafood products at room temperature should never be attempted. Thawing at room temperature is a slow process, and warming the outer product surface can allow bacterial growth and spoilage to occur while the inner flesh is still thawing.
Thawing seafoods in hot water is also not recommended. Hot water thawing can both denature tissue proteins and initiate cooking. The end result is a loss of tissue moisture, textural changes and flavor loss.
5/06; FNH-00222, University of Alaska Fairbanks, http://www.uaf.edu/ces/publica...epubs/FNH-00222.html
~~~~~~~~~~~~~~~~
Freezing Fish
University of Georgia National Center for Home Food Preservation
Pretreating – Fish are categorized as either fat or lean fish, by the amount of fat in their flesh. “Fat fish” includes varieties such as mullet, mackerel, trout, tuna, and salmon. “Lean fish” includes flounder, cod, whiting, redfish, croaker, snapper, grouper, sheep head, and most freshwater fish.
Before freezing, fish can be pretreated to improve the quality of the stored fish.
Fat fish should be dipped for 20 seconds in an ascorbic acid solution made from 2 tablespoons crystalline ascorbic acid (pharmacy or health food store) to one quart of cold water to control rancidity and flavor change.
Lean fish may be dipped for 20 seconds in a BRINE of 1/4 cup table salt to 1 quart of cold water to firm the fish and to decrease drip loss from thawing. (These pretreatments are not needed if a lemon gelatin glaze below is used.)
Packaging – Fish may be frozen using any of the following methods. If several fish are placed in the same package, place freezer paper or wrap between them for easier separation.
* Lemon-Gelatin Glaze – To prepare glaze, mix 1/4 cup of lemon juice and 1 3/4 cups of water. Dissolve one packet of unflavored gelatin in 1/2 cup of the lemon juice-water mixture.
Heat the remaining 1 1/2 cups of liquid to boiling.
Stir the dissolved gelatin mixture into the boiling liquid. Cool to room temperature.
When cool, dip the cold fish into the lemon-gelatin glaze and drain.
Wrap the fish in moisture-vapor resistant packaging, label, and freeze.
* Ice Glaze – Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip fish in near-freezing ice water. Place fish again in the freezer a few minutes to harden the glaze. Take fish out, and repeat the glazing until a uniform cover of ice is formed. Wrap the fish in moisture-vapor resistant paper or place in freezer bags, label, and freeze.
* Water – Place fish in a shallow metal, foil, or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label, and freeze. Freezing fish in a block of ice will produce a poorer quality product than using the glaze methods.
* FISH ROE – Thoroughly wash and package in freezer containers or bags and boxes, leaving 1/4-inch headspace. Seal and freeze.
5/06, University of Georgia National Center for Home Food Preservation
http://www.uga.edu/nchfp/how/freeze/fish.html
This document was extracted from "So Easy to Preserve", 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress, Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
I'm glad to see that you just joined the FoodSaver Group. I hope you get lots of useful information there.
I remembered that I had something on glazing fish for freezing and found some other practical tips. Here it is. Check the UGA link at the bottom of this post; there is a 2006 update but I'm not sure anything has changed from what is included here:
HOW TO FREEZE FISH
University of Georgia National Center for Home Food Preservation
Brine Method
University of Alaska, Fairbanks:
Wrapping Fish for the Freezer
After a product is in the desired form and ready for freezing, it needs to be properly packaged to protect it against quality loss during frozen storage. Two defects in particular cause most of the problems in frozen seafood products: the development of off flavors due to the oxidation of tissue lipids (fat rancidity), and freezer burn, which is caused by moisture loss and results in desiccation (toughening of the tissue texture). Oxidation is especially a problem in the storage of the high-fat species of fish like salmon, trout, and whitefish.
It is imperative that you use the best packaging methods and wrapping material available to protect the product while it is in the freezer. Vacuum packaging is the recommended method, although plastic wraps, aluminum foil, freezer bags, freezer paper and waxed pa-per cartons can also be used successfully to package fish and other seafood products.
Vacuum Packaging: The most effective method of protecting seafood against both oxidation and desiccation is to prepare it for freezing with a vacuum packaging device and oxygen-barrier film bags. This procedure normally produces a tight, sealed package without any air in it. Vacuum packing is not in itself a food preservation method but is an excellent way to wrap fish for freezer storage. Vacuum packaging systems designed for home use are currently available for about $100, not including the cost of bags. While the cost is significant, the system can also be used for packaging other types of food for freezing, such as meats, fruits and vegetables.
Plastic Wraps: Saran film is probably the most frequently used wrapping material and the second-best choice for freezing, especially if the product is double-wrapped. This wrapping method is especially good for packaging large fish, like salmon and lake trout. The plastic wrap, if properly applied, will adhere tightly to the surface of the fish, forming a moisture barrier that reduces the chances of freezer burn. This type of wrap also blocks oxygen transfer and protects the product against oxidation. After wrapping it in plastic, you should wrap the product again with butcher paper or aluminum foil to protect the fragile plastic film.
Freezer Bags: Another popular packaging method is to use heavy-duty plastic freezer bags. The twist-tie and zip-lock types are equally effective. The only difficulty in using plastic bags is eliminating air from the packages. To deal with this problem, put the sea-food into the bags, seal and freeze it. After a few days, remove the frozen product from the freezer, open the package, and add a small amount of cold tap water. Manipulate the water in the bag until you have eliminated the pockets of air, reseal the package, and put it back into the freezer. Use as little water as possible. Do not add water to the bag before freezing because seafood will absorb water until it is frozen, which will eventually affect its flavor and texture.
Waxed Paper Milk Cartons: Some people freeze fish in washed waxed paper milk cartons. The fish are placed in half-gallon or quart-size cartons, and water is added until the fish are covered, which in effect removes all air around the product. The carton is then sealed and frozen. While this procedure is an effective means of protecting seafood products, it does have some drawbacks. First, as noted above, the seafood product will absorb water during freezing, which will eventually affect its flavor and texture. Second, be-cause of its bulk, such a package will take some time to freeze, and it takes up more space in the freezer. And finally, when it is thawed, it will be necessary to use all the fish in the carton.
Glazing: Glazing is the process most widely used by commercial processors to protect seafood products against freezer burn during long-term storage. Glazing involves forming a thin coating of ice on the product. After the seafood has been frozen, it is removed from the freezer and dipped in or sprayed with ice-cold water, which then freezes on the surface of the product, forming a thin layer of ice. Glazing is an effective technique for preventing both dehydration and freezer burn. However, the glaze is fragile and, if bumped or handled roughly, it is likely to chip or crack, which will expose the product to desiccation. Also like ice cubes left in the freezer too long the glaze will slowly evaporate during storage in the freezer, so it needs to be renewed every few months. Glazed fish should be tightly wrapped with freezer paper or aluminum foil for added protection of both the glaze and the product.
THAWING FROZEN FISH AND SEAFOOD
Proper thawing of frozen seafood is just as important as proper freezing. Improper thawing can greatly reduce the quality of the product. As a rule, seafoods should be thawed as quickly as possible, but never in hot water or at room temperature.
Cold running water remains the fastest and best means of thawing seafoods. If the product is not already in one, put it into a waterproof plastic bag, force out all the air you can and seal the bag (it is necessary to expel the air from the bag because air is a good insulator and will extend the thawing time). Place the bag into a pan, kettle, or sink and run cold water into the container and over the plastic bag. With thin packages, such as individual fillets, the thawing process should take no longer than 5 to 10 minutes. The thawing process will take longer with thicker packages.
Seafoods can also be taken directly from the freezer and cooked. However, if you use this procedure, remember that it will take longer to cook the seafood.
Another acceptable method for rapidly thawing seafood is to use a microwave oven. Be sure to follow the recommendations provided by the manufacturer; different types of microwave ovens put out different amounts of energy over a given period of time.
Slow thawing (overnight) in a refrigerator is an acceptable practice, but excessive drip-loss can occur when this procedure is used. As noted earlier, a large amount of drip-loss can result in a drier and less succulent product.
Thawing seafood products at room temperature should never be attempted. Thawing at room temperature is a slow process, and warming the outer product surface can allow bacterial growth and spoilage to occur while the inner flesh is still thawing.
Thawing seafoods in hot water is also not recommended. Hot water thawing can both denature tissue proteins and initiate cooking. The end result is a loss of tissue moisture, textural changes and flavor loss.
5/06; FNH-00222, University of Alaska Fairbanks, http://www.uaf.edu/ces/publica...epubs/FNH-00222.html
~~~~~~~~~~~~~~~~
Freezing Fish
University of Georgia National Center for Home Food Preservation
Pretreating – Fish are categorized as either fat or lean fish, by the amount of fat in their flesh. “Fat fish” includes varieties such as mullet, mackerel, trout, tuna, and salmon. “Lean fish” includes flounder, cod, whiting, redfish, croaker, snapper, grouper, sheep head, and most freshwater fish.
Before freezing, fish can be pretreated to improve the quality of the stored fish.
Fat fish should be dipped for 20 seconds in an ascorbic acid solution made from 2 tablespoons crystalline ascorbic acid (pharmacy or health food store) to one quart of cold water to control rancidity and flavor change.
Lean fish may be dipped for 20 seconds in a BRINE of 1/4 cup table salt to 1 quart of cold water to firm the fish and to decrease drip loss from thawing. (These pretreatments are not needed if a lemon gelatin glaze below is used.)
Packaging – Fish may be frozen using any of the following methods. If several fish are placed in the same package, place freezer paper or wrap between them for easier separation.
* Lemon-Gelatin Glaze – To prepare glaze, mix 1/4 cup of lemon juice and 1 3/4 cups of water. Dissolve one packet of unflavored gelatin in 1/2 cup of the lemon juice-water mixture.
Heat the remaining 1 1/2 cups of liquid to boiling.
Stir the dissolved gelatin mixture into the boiling liquid. Cool to room temperature.
When cool, dip the cold fish into the lemon-gelatin glaze and drain.
Wrap the fish in moisture-vapor resistant packaging, label, and freeze.
* Ice Glaze – Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip fish in near-freezing ice water. Place fish again in the freezer a few minutes to harden the glaze. Take fish out, and repeat the glazing until a uniform cover of ice is formed. Wrap the fish in moisture-vapor resistant paper or place in freezer bags, label, and freeze.
* Water – Place fish in a shallow metal, foil, or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label, and freeze. Freezing fish in a block of ice will produce a poorer quality product than using the glaze methods.
* FISH ROE – Thoroughly wash and package in freezer containers or bags and boxes, leaving 1/4-inch headspace. Seal and freeze.
5/06, University of Georgia National Center for Home Food Preservation
http://www.uga.edu/nchfp/how/freeze/fish.html
This document was extracted from "So Easy to Preserve", 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress, Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.