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So, not going to get into the details, but my girlfriend outright refuses to can/jar or eat anything that is home canned/home jarred (Major OCD about botulism, yes I know it's ridiculous and yes she's trying to get help but it's been her trigger for years). That being said we have a garden every year and we freeze our bags of pureed tomatoes and bags of sauce. The issue is ice crystals that get in there. When we dump the tomato sauce into the bag and lay it flat in the freezer , no matter how full we fill the bag there's that little bubble that forms on the front of it and the ice crystals start forming. We also freeze chicken stock, local corn, etc and it's always the same problem. All the vacuum sealers i see look like they are for meat, and solid things, as opposed to liquids. Is there a liquid vacuum sealer out there? I would love to be able to freeze these bags solid with no ice crystals. We bought a chest freezer this year so we can store more of the stuff, I would just like it to last a little longer. Thanks
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Jun 5, 2015 10:53
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| # ? Apr 25, 2024 22:18 |
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Vertigo posted:So, not going to get into the details, but my girlfriend outright refuses to can/jar or eat anything that is home canned/home jarred (Major OCD about botulism, yes I know it's ridiculous and yes she's trying to get help but it's been her trigger for years). You could get a chamber sealer, but they're big and expensive. There are gimmicky tricks to sealing liquids with a regular vacuum sealer, like double bagging or putting a towel in front of the pump, or just relying on ninja reflexes to stop the pump at the exact right time. Probably the easiest solution: freeze the liquid the old fashioned way in a ziplock bag or whatever, then transfer the frozen block to a vacuum bag and seal that.
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Jun 5, 2015 11:36
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^^^ Exactly, just freeze normally and vacuum the next day. Now for the real question of the thread: Why is your gf so weird about putting stuff into jars? Did a family member die of botulism or something? You know it is very rare and also treatable right?
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Jun 5, 2015 17:38
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Vertigo posted:yes I know it's ridiculous and yes she's trying to get help Nooner posted:You know it is very rare and also treatable right? Good job, Nooner.
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Jun 5, 2015 17:51
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Croatoan posted:Good job, Nooner. Relax kid
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Jun 5, 2015 17:58
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Vertigo posted:she's trying to get help this is doubtful.
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Jun 5, 2015 17:58
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RAWR IM THE BOTULIZARD PHEAR ME
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Jun 5, 2015 18:00
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 ayy lmao
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Jun 5, 2015 18:14
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Jun 5, 2015 18:29
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Nooner posted:
lol poo poo
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Jun 5, 2015 18:32
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Nooner posted:^^^ I'm not his girlfriend, but I'm the same way. I'd love to can my own food, but it terrifies me since I watched a friend's mother get some weird heart condition from eating her home-canned beans that weren't canned correctly. Maybe that was a bullshit story, but it was pretty bad  She died because her heart was too weak to rehab after a car accident a few years later.
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Jun 5, 2015 19:04
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**smokes 2 packs a day, hasnt been sober in years** fuckin canned beans did me in again!
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Jun 5, 2015 19:18
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I use the mason jar sealer attachment. Works like a charm for freezer-bound stocks, soups, and stuff.
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Jun 5, 2015 19:55
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Suspect Bucket posted:I use the mason jar sealer attachment. Works like a charm for freezer-bound stocks, soups, and stuff. please include a trigger warning in your future posts, tia
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Jun 5, 2015 20:00
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Suspect Bucket posted:I use the mason jar sealer attachment. Works like a charm for freezer-bound stocks, soups, and stuff. This or freeze overnight vacuum next day works wonders. I make like 12 servings of ricotta gnocchi, spread them on pans and freeze until hard, then vac two servings per bag. Literally takes longer for the sauce to heat and the water to boil to pull bag, tear it open and cook the gnocchi. Even easier than that, if the sauce is well composed and not too runny, you can just seal it without doing any of that by leaving plenty of headspace, using the moist/low setting on the sealer, and hitting the seal button as soon as the liquid starts to creep up. But freezing is your best bet.
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Jun 6, 2015 00:59
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Suspect Bucket posted:I use the mason jar sealer attachment. Works like a charm for freezer-bound stocks, soups, and stuff. Wait, you freeze stocks inside Mason jars? What keeps them from expanding and breaking the glass?
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Jun 6, 2015 20:30
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Steve Yun posted:Wait, you freeze stocks inside Mason jars? What keeps them from expanding and breaking the glass? Don't fill em up that much?
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Jun 6, 2015 23:23
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Nooner posted:\ I... don't know. She has got major OCD issues about certain things. Botulism being one of them. Nothing you say to her can make her stop worrying about it once she's convinced there's a risk. Thanks for the answers in the rest of this thread, you guys got me laughing.
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Jun 9, 2015 12:03
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No Butt Stuff posted:I'd love to can my own food, but it terrifies me since I watched a friend's mother get some weird heart condition from eating her home-canned beans that weren't canned correctly.
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Jun 16, 2015 19:06
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Casu Marzu posted:Don't fill em up that much? Pro. Leave an inch and a half headspace. Freezes no problem then. Have had a few bust, but that was when I overfilled. The freezing stock just expands into the vacuum. The trick is to keep them in the door so they don't fall out and shatter on your foot. That hurts.
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Jun 17, 2015 15:29
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While we're talkin pro-tips, when you want to thaw the food 1) start your faucet, get water as hot as possible 2) leave the frozen mason jar under the hot water 3) voila!
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Jun 17, 2015 17:24
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Fetus Tree posted:While we're talkin pro-tips, when you want to thaw the food pro-tip for getting the botulism maybe -- no one listen to this troll!
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Jun 17, 2015 17:35
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Nooner posted:pro-tip for getting the botulism maybe -- no one listen to this troll! Maybe don't leave it there for four hours?
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Jun 18, 2015 02:28
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you can quickly thaw a frozen turkey by using a deep fryer
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Jun 18, 2015 20:03
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Libelous Slander posted:you can quickly immolate a frozen turkey by using a deep fryer
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Jul 30, 2015 04:22
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MasterFugu posted:Libelous Slander posted:
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Jul 30, 2015 12:41
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I have a vac master VP215 chamber sealer. Its a beast and what you are after but spendy. Like others mentioned theres various tricks you can do when freezing to try to minimize that air pocket but you'll never 100% get rid of it. She does realize that if you're canning tomato sauce that you're still generally safe. Even if you made a huge batch of botulism bombs that had no obvious signs of spoilage that boiling destroys the toxin. In the case of sauce you are probably simmering that sauce for some time and you will be safe. Its a reason I make my sauce a bit on the thin side so I can simmer it down.
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Jul 30, 2015 18:02
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Ask her if she knows what botulism is. I have a very strong feeling she couldn't even tell you.
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Jul 30, 2015 18:30
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botulism is a funny-sounding word for "gross vomit and poo poo death"
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Jul 30, 2015 18:56
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that's just a dumb urban legend fyi
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Jul 30, 2015 18:59
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Vertigo posted:So, not going to get into the details, but This would have worked if you didnt immediately follow it up with details. Did your girlfriend ask you to make this thread to seek a food preparation solution compatible with her special needs, or did you act on your own accord?
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Jul 30, 2015 19:16
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| # ? Apr 25, 2024 22:18 |
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Whatever dude sometimes people are freaked out by things that they shouldn't be freaked out by that's why it's called a phobia. Can we focus on the vacuum sealing please I'm trying to get off over here.
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Sep 18, 2015 19:54
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