Seal-a-Meal VS108-P Vacuum Sealer
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- Easy to use one touch operation
- Patented removable drip tray
- Fits 8-inch, 11-inch, quart and gallon heat-seal bags and rolls
- Save money and reduce waste
- Save time by making meals ahead
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|Item Dimensions||9.3 x 17.1 x 6.25 in||9.3 x 17.1 x 6.15 in||10.64 x 5.91 x 17.72 in||14.18 x 6.07 x 3 in||6.1 x 8.8 x 16.5 in||—|
Seal-a-Meal Vacuum Sealing Systems keep food fresh longer than traditional food storage methods. Easy to use, with one touch operation.
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UPDATE: I called the company and Kim walked me through a solution to the problem. The soft rubber gaskets on the top and bottom of the unit can dry out. You can rehydrate them by dipping your finger in water and running it along them. If that doesn't work, carefully pull them out and soak them in water to rehydrate them, and then re-insert them. One hydrated, the gaskets can get a proper seal and this tells the heating element that it's safe to heat up. So, if you're holding the lid closed and the green "hands free" light doesn't come on, try this! (I now wish I wouldn't have thrown out my first unit, as I suspect it was the same problem!)
Today, I was already looking to purchase another when I decided to give it another go. This time though I downloaded the instructions, thinking that perhaps I wasn't doing it right. When I read that the indicators are not supposed to light up right away it gave me hope and sure enough, once I bypassed 'firmly' and pressed down real hard the vacuuming started.
So if you think yours is not working, try pressing the lid harder and chances are it will start.
I use this to seal up my homemade salami after slicing it up. Keeps the salami fresh from months. Keeps anything fresh for that matter. Great for sealing homemade sausages and freezing as well.
Don't bother getting anything more expensive, unless you're one of those people that thinks paying 5x more for something is a good idea just because it costs more.
I double seal. Seal as normal, then pull the bag out about 3/8 inch and seal again. No leaks.
To seal rolls, put the roll in just to where it barely touches the foam and run the sealer. If you put it in past the foam it will run forever trying to create a vacuum.
Let the sealed bag set for a few seconds to cool before handling, the seal needs to set up or it may fail.
Don’t forget to label and date the bag.
A few tips: If you are sealing only, i.e., if you bought a roll of baggie material to cut and fit, only put the edge of the cut end on the heat strip. Don't try to put the end down in the vacuum groove or it will never seal.
If you are doing a soup or something altogether liquid, it doesn't hurt to put the meal in the bag and fold it over a few times with a chip clip, then freeze for about an hour or more. After you have frozen most of the meal, THEN pull it out and seal it. If you just try to seal liquid it doesn't go so well.
Use the label section. Grab a Sharpie and fill it out BEFORE you put food and seal, otherwise you will have a time writing clearly on the bag.
To use the first time, be sure the juice tray is down in the vacuum hole (removable juicy catcher) and put the end you want to seal vertically down into the vacuum chamber. If it is vertical with the chamber and you then press and hold, it will be most likely to catch and begin to function properly right away. Sometimes it is a little quirky, but overall this is a very good product that I enjoy. I did my research before purchasing.