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FoodSaver V2244 Vacuum Sealing System with Starter Kit
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- Starter kit includes; 11"x10" Heat Seal Roll, Quart Heat Seal Bags (3), Gallon Heat Seal Bags (2), Accessory Hose
- Compact size with manual operation,Patented, removable, dishwasher-safe, drip tray
- CrushFree Instant Seal helps protect delicate foods during sealing process
- Accessory port and hose vacuum seals canisters and marinates food in minutes
- 5-year Limited Warranty
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From the manufacturer
How To Seal in the Savings with the V2244 Vacuum Sealing System:
Top 4 Ways to Get the Most Out of your FoodSaver Vacuum Sealer
1. Preserving Bulk Foods!
Let your FoodSaver System take the guesswork out of smart shopping – buy in bulk and see all the savings by safely sealing and freezing meats, cheeses, vegetables, even soups and sauces. FoodSaver Bags and Rolls are designed to give you full control of your savings. Did we mention all FoodSaver bags/rolls are Sous Vide safe? Simmer away.
Preserving Bulk Foods
Extra Large Sealing
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This item FoodSaver V2244 Vacuum Sealing System with Starter Kit
FoodSaver FSFSBF0226-FFP Bags with Unique Multi Layer Construction Vacuum Sealers, 44 Quart Size Bags, Clear
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|Item Dimensions||10.64 x 5.91 x 17.72 in||6.5 x 18.4 x 11 in||0.1 x 7 x 8 in||20 x 11 x 12 in||10.71 x 9.13 x 18.62 in||9.3 x 17.1 x 6.15 in|
Foodsaver vacuum sealing system keeps food fresh up to 5 times longer and allows you to save up to 2700 per year.
Top customer reviews
I saw many reviews complaining about their FoodSaver not working well. Most of these were the more expensive models. This one is perfect! Now I can continue to buy in bulk and our food wont freezer burn. If you're cooking your meat first (like meatballs), make sure you refrigerate them before packing so the juice won't be pulled out. I do dap off any excess liquid - like on chicken before I seal because it does pull a lot of juice and can keep it from completely sealing. I wiped off the edges and re-sealed just above the first seal and it worked perfectly. Great save! I've used it about 5 times - make sure you let it cool for 20 seconds in between each sealing process - and it will work fine. I've had no problems with it.
You can cook your food in the bag, too! Low and slow is the way to go! Heat a pot of water to about 180 degrees, place the frozen food in the water and it will be ready in about 30 minutes. I cooked a 4 oz. piece of frozen salmon and it was delicious! Moist and flaky and I didn't have to use the oven! Let the food rest for about 5 minutes before opening the bag.
Based on reviews (though mostly of other models), I was concerned about the quality and durability of the sealer, but this unit is well built and performs very consistently. No doubt in my mind that it wouldn't hold up to commercial use, but for family use - weekly and occasionally in-between - I'm confident it will last at least one or two years without problems. Certainly, vacuum pumps are never long-lived and will probably be the demise of the unit, but a unit with a serviceable, commercial grade vacuum pump would cost much, much more and would also require periodic maintenance. This unit is inexpensive enough to justify replacement should it fail.
When ordering we also purchased an assortment of rolls along with the two standard sized bags. I wish we had passed on the rolls - we haven't sealed anything yet that didn't easily fit into either the quart or gallon bags, but I suppose if you are sealing excessively long (and narrow) items like full racks of ribs the rolls would be helpful. The bags are far more convenient and not that much more expensive. Here's another trick - when you need an ice pack immediately or for food transport, just seal some cubes in a bag. For some reason, the ice seems to melt much more slowly in a vacuum bag, and you can even reuse it.
So, my advice is go ahead and try it. If you're not running a home meat packing business I'll bet it will be a good fit for any average family. Read the instructions - an hour of pre-freezing before sealing prevents the vacuum from sucking out juices and is essential when packing sauces and liquids. Doing this I have not even had to clean the sump tray even once. And besides quantity of use, I'm certain aspiration of contents into the vacuum pump is the primary reason the units fail.
When I first bought this, I knew exactly what I was getting and was not disappointed in the least. So far, I've used it to vacuum seal and freeze fish about every two weeks. It's been wonderful to buy up numerous fish fillets, freeze them then whenever I want, I'll put a bag in the refrigerator to thaw, drop it in boiling water for a few minutes and voila! Season and serve in less that ten minutes. Way faster that baking and it leaves the fish flaky, moist and... dang. Getting hungry now.
Anyway, the last time I used it, I noticed that there was water getting into the bag while cooking but I really didn't give it much thought. You know, like, no big... just a failed seal. Except that it happened to each bag from that batch.
Today, it wouldn't even vacuum unless I pressed down on the lid. Even then, it didn't evacuate all the air although the seal at least appears to have formed properly.
I've owned this for less than six months, I've checked and cleaned the gaskets and in fact I kept the cardboard insert that it came packed with in order to keep the gaskets from touching. There are no broken parts, the latches on both sides are engaged and I hold the bag so there is no weight pulling on the unit during operation.
Quality control can be good, bad or anywhere in between. Mechanical and electrical things can and do fail... no denying that, which is what leaves me on the fence. I need to decide wether or not to replace it with the same model or kick it up a notch to the next level or even to give Seal-a-Meal a shot. They're both made by Sunbeam and the Seal-a-Meal entry level machine is half the price of this one. I suppose at the forty dollar price point, the Seal-a-Meal FSSMSL0160-000 Vacuum Sealer wouldn't hurt the wallet as much if it were to be a disappointment as well.