Food saver questions

egghead2004

OK, I've looked through the archives for 2005 and a bit from 2004 and cannot find any threads that help.[p]I'm looking to buy one of these contraptions, I just don't know which one? Can anyone help?

JSlot

I've got the Food Saver 1050 and I'm quite happy with it. I think the one feature you want is one with a separate manual sealing button (i.e. NOT 1-button operation). If I didn't already own one, I'd seriously consider one of the reconditioned ones from the link below.........[p]Jim
[ul][li]Vacuum Sealer Bags.com[/ul]

RRP

JSlot, well, I SWEAR! Of the multiple threads on this topic over the years I thought I was the only one who has a model 1050 - I'm dead seriuos!
I use mine regularly - in fact I was going to post this in the morning, but being Ash Wednesday and all I am egging a nice thick Copper River Salmon steak tonight that I sealed in a Food Saver in June of '03. It looks, feels, and smells like I just froze it!

JSlot

Yeah, Ron, I decided on the 1050 after a thread on here a year or two ago. It has served me well. That salmon sounds goooooooood!!!!!![p]Frosty Ones!
Jim

Unknown

RRP,[p]You have a food saver salmon frozen since June '03?????
And you think it is still good? Man, oh man, that makes
me think differently about the 5 lb rainbow I have been
kicking myself about cause I haven't eaten it since August.[p]Maybe I'm OK with that. Whad you tink, anyway?[p]Pete

RRP

Sespe Pete, well as long as it has remained in the frozen stage in a Food Saver I'd say it will be OK -OTOH do what I did with the salmon - inspect it, feel it and smell it. Afterall it's not like it has been in the meat drawer in the frig. I paid $17 a pound for that Copper River and there was one other time I had one that was 24 months and it too was fine. I suppose someone will say it has lost something but it's not like eating freezer burnt food, which I won't do!

RRP

Sespe Pete, I'm here to report in the light of day that that salmon last night which I froze back in June '03 was terrific! Thanks to Nature Boy's Raging River rub plus some further cooking ideas from Chris himself that was some bodacious meal!