Food Saver

I wrap meat in serving sizes in plastic wrap and put it in a ziploc bag to get it frozen, then remove from the ziploc and vacuum seal. When ready to use, I remove it from the vacuum seal bag and put in a container in the fridge to thaw or remove the plastic wrap and defrost in the microwave. That way, you just reuse both types of bags over and over. You can use the jar sealer with Mason jars. You just need to be sure and use lids that have never been processed in a canner. You just use the flat part of the Mason jar lid, not the screw ring. Be sure and leave about 1 inch of head space for expansion after the soup, etc. is frozen. They also make canisters to be used with the sealer. I wash a whole head of green leaf lettuce and it will keep in the fridge for at least 2 weeks. Their smaller canisters will hold a sleeve of crackers, so no more stale dry goods. It really is a great appliance. I've used them since the early '80's.

I purchased the canister set when it was 50% off. Square and rectangle so I purchased a couple sets. Probably have 14 plastic canisters and 10 tall round canisters. I actually use them more than the bags...just wash and reuse. I don't see that on the FS site now though, did they quit selling the rectangle canisters?

My favourite is cryovac pork loin, cut some into steaks, some into schnitzel/cutlet and some into chops. Blueberries, strawberries and raspberries, flash freeze on a cookie sheet and then vac pack. Cheese - buy the big block at Costco and cut it into smaller blocks and vac pack, no more mouldy cheese. Repackaged Parma is a real money saver. 

HorseMover said:

@RRP great tip on freezing then sealing.

Here is an added trick to easily filling those bags with soup for freezing. Take a plastic glass and cut out the bottom. Inserted in the bag it keeps the sides clean and wide open so it's a one person operation. I then fold the bags over clip and stand up in the freezer until frozen or at least semi-frozen and then seal. When sealed in the semi-frozen stage you can mold the bag shape flat for easier storage.

We buy meat in larger sizes, especially when bone in ribeyes go on sale.  Load up and break them down, vacuum seal and into the freezer for when I want them.  Vacuum seal many leftovers from cooks and freeze them to re-heat at a later time for quick easy meals.   Basically I use my vacuum sealer for everything.