Food, and Storage of Food Storage: The Foodsaver Vacuum System

Hello again, and welcome back to the Coverin’ the Bases section of Ridin’ Out the Recession! We hope all are well, and ready to teach, learn, and share our ideas in regards to living in today’s tough economy. Last time we talked about canning and the benefits it provides. This once again came from a checklist Deb and I made when our business slowed way--way down! It is a list we found crucial in regards to Ridin’ Out the Recession, and we have tried to prepare in whatever way we could to have essentials for our family in case of really hard times.

In going through our list with you, if you have any input, or opinions that you feel pertinent to our cause, please pipe in immediately. All will be taken and appreciated, that I promise. This is about helping our neighbors, our friends, and ourselves to share knowledge in seeing that we become as self-sufficient as we can. Honestly, we’re living in some very trying and difficult times, so please, contribute your knowledge, experience and a little of your time, in this matter…it is a worthy endeavor! Today we’ll continue this, but with another twist in regards to food storage…the Foodsaver Vacuum Sealing System.

Food, and Storage of Food Storage (2): The Foodsaver Vacuum System

The Pros: In an earlier column I’d made the statement in regards to the Foodsaver…if you don’t have one, get one. I thoroughly believe the benefits of having this machine far outweigh the cost ($79.00-129.00). This system, even simply bringing your frozen meat home from the store, taking it out of the original packaging, then using your Foodsaver to repackage and vacuum seal, is a tremendous upgrade in regards to freezer shelf life. Foodsaver states 5-year shelf life, though I’m not sure it may be even longer. It prevents freezer burn, and the meat looks as fresh when you take it out as it does the day you put it in. Deb and I value ours in this way, but even more in the fact you can vacuum seal a wide variety of different dishes, or even complete meals to be taken out of the freezer, thawed, warmed and ready to eat. Deb has gotten to the point where if she is going to cook a meal such as stuffed peppers, stuffed pork chops, lasagna, grilled chicken, meatloaf, etc., she now cooks two to three times our normal consumption. The reason for doing this, is that she Foodsavers all leftovers (meals) to be used at a later date. Convenience! She vacuum seals, again by cooking larger amounts, macaroni & cheese, pinto, Lima, or other beans. I cooked a big pot of pintos, onions, tomatoes, with 1-1/2 lbs. of sliced linked of sausage this weekend, served over rice, topped with chili sauce…oh man! Tomorrow we’ll Food saver the rest, probably 2-3 more meals and eat them sometime down the road. Convenience! We vacuum seal soups, chili, and stew, as well. Chicken and dumplings, chicken and rice, it’s almost 'you name it, we vacuum seal it!' In all honesty, it tastes just as good as when you put it up. She’s portioned slices of ham, along with some macaroni and cheese, added some fresh peas, and vacuum sealed them all together, full meals, that we’ve used later! Convenience! Some other reasons for cooking meals far greater than you’d normally eat…you use almost the same cooking time, you mess up your pots, pans, etc., only once, and if you have a considerable amount of prep time, then it, too, is a one-time endeavor. Have I already mentioned convenience? There are different size bags to use, they even have canisters and bowls, though Deb prefers only the bagging method. The Cons: Initial cost as I mentioned earlier, plus I consider the bags fairly expensive as well. BUT, the difference in quality of your food storage in this regard is exceptional. Our opinion! The decision is yours to make, you know your situation better than we do. But if you are planning on storing food for any period of time or if you’d like a convenient option to have good, home-cooked meals already pre-made ready to be thawed and warmed, no mess involved…then this system is “the ticket!” We were going to continue down Deb and my list today and talk a little on water, but we had two wonderful ladies, Kathleen and Bonnie write in talking in regards to canning. I’d like to share their comments with you, as without a doubt these two know how to “shuck the corn,” in regards to canning! We also had a comment from Wendy, too, with a very valid point I missed in discussing canning. Wendy doesn’t miss a trick, I’m here to tell ya! So please check out 'Coverin’ the Bases' reader comments…ALL are worthwhile today! Thank you to all our readers, and please keep stopping in to visit! Keep a smile on your face and one in your heart! Until next time…God Bless! Dub and Deb

Coverin’ the Bases Reader Comments:

From Kathleen: Dear Dub and Deb,
Thank you for your food column at CFP...We haven’t stopped making the cake in a mug since I found it in your article.  by adding some more cocoa, brown sugar and hot water, 
you can make a warm pudding like sauce.  The two things are made together and in the microwave!  You can't beat that.  Your canning article was just as interesting.  I know that 
Glenn Beck thinks that only the Amish are canning and burning wood for warmth, but I have to tell you it is the only way to live.  Boy, if GB knew that the Amish in my area come to 
my place of business to buy the premixed seasoning for their wonderful pickles....anyway, we "can."  We can the best stuff...jalepenos, make our own Sauerkraut and the best of all
roasted red peppers  Mmmmm.  I don't know the history of canning I only know my own.  We have been doing it for years.  We raise chickens for meat and eggs, and we've canned the meat but much prefer to turn it into chicken burger.  We are set up with a modern pressure cooker and from the thrift shops I have found 2 "old" canners that work much better.
We bought a grinder, a meat slicer etc.  It is all worth the money and work when you’re eating like kings.  Take that Beck!  Oh Kathleen, thanks so much for your comments! I have to own up to something though, bad as I hate to. I believe the “cake in a mug” to actually be the Editor of the CFP’s recipe, ah…what’s her name again…ah…Judi, yea that’s her, Judi! Just kiddin’, Judi! I think she got it from me though!! No honestly, we can’t take any credit whatsoever, it is Judi’s recipe and I’m sure she’ll be glad to hear you guys have enjoyed it so much! Course, if you don’t tell her I won’t! LOL Judi! Canning. You sound as if you not only know your way around in regards to it, but thoroughly enjoy it as well. That’s great! How about letting us in on your Sauerkraut recipe and how you do your roasted red peppers? Sounds good! One thing I’d like to hear about is in regards to the “old” canners working much better than the newer models. It’s not that I disagree, cause I’m don’t, but merely wondering why, and if I may need to start trying to run one down for my own canning. Please inform me about this. You’ve got my curiosity up now. Kathleen thanks once again for taking the time to share some of your knowledge, your tips, and your advice on possibly picking up a grinder and meat slicer, we really appreciate this. Please don’t be bashful and come in to visit with us whenever you can, we’d love to continue our conversation! From Bonnie: Hi y'all! Though I'm a native of the backwoods of Georgia, I basically grew up in FL. I still have three brothers there, one in Sarasota, one in Tallahassee, and one who is a deputy in Polk County, FL. Canning and preserving food was simply a way of life for us. I have done it all my life. There are two things that I would like to share with you.   Butter. The USDA says to can butter is suicide. Well, we canned butter one time and have now eaten all 8 jars with no ill effects at all. The USDA also now says to PRESSURE your tomatoes. Bull-malarkey; you will end up with a jar of tomato mush that will separate the juice at the bottom of a jar and the "mush" at the top. I can them the same way I have done for many, many years. I am 70, by the way. My 'maters are not to be beaten! I grow the old-timey Rutgers or Homestead that have not been "hybrided" to death. While it is true that our soils have been leached and depleted over the years, that means that tomatoes may not have the high acid content that they did many years ago. I DO add a dab of lemon juice to compensate.   The main thing I wanted to share with you is that you can also can your own sweet breads. I have canned date/nut, cranberry/apple, etc., for many years. It is baked in the jar and sealed, easy, quick, and last for years. Just last week when searching for something to go with his (unadvisable) late evening snack, my Steve opened a jar of Amish friendship bread that was canned four years ago. It was scrumptious! He didn't even fall dead or anything! If you aren't familiar with this process, I will be happy to send you directions and my extremely simple Apple Bread recipe.   Yes, equipment is expensive, but I've had mine for years. I still look for canning jars at thrift shops where I can buy them for ten cents to a quarter each and have a tendency to stockpile them. Why? Should we have a power outage and the freezer is in jeopardy after exhausting gas for the generator, we will simply fly in and can what is in the freezer before we risk losing it. Steve runs our biggest canner on the porch using the burner for the turkey fryer, while I run two smaller ones in the kitchen. Works for us! We still grow our own garden and cost be damned, we at least know what is in our canned goods without all those additions of chemicals that you can't even pronounce! I use the "jiggler" type canners as opposed to the gauge. When I bought a brand new one a few years ago (we have four) it was a Mirro but was "made in China". It was awful. I went on ebay and found one made in America that holds 9 quarts or 18 pints at a cost including shipping of just sixty bucks! It included an extra gasket seal. I have also bought extra gaskets for all of my canners at Ace Hardware, though they had to order a couple of them. Never hurts to be prepared, and they don't last forever!   Okay, I will quit pontificating. I am so happy to know that there are still many out across America that even know HOW to be self-sufficient! Thanks for the great article I have just read on Canada Free Press!   To restore our nation and in FREEDOM dwell, 
Plan for the vote in two thousand and twelve *Bonnie what a great wealth of information! Please keep stopping in to visit. You have no idea how much Deb and I appreciate your input. It is all well received and a great service to our readers in helping us all…Ride Out the Recession! Love your little political “jingle” at the end of your comments too! It’s readers like yourself, Kathleen, Wendy, and all the others who have contributed to our column, because frankly, without all you guys…there is no Dub and Deb! Thank you all for your time and effort in our attempt to help our neighbors, friends and family through our column with tips, info, and your shared knowledge. God Bess each and every one of you! From Wendy: Great information.  There is another plus side to this.  Canning is an “art”, if you will, that needs to be passed down in the family.  I would give anything to spend a day in the kitchen with my mammy canning all kinds of goodies from the garden.  It’s quality time, no fancy electronics hanging out of your ear, your attention is on the person sharing your time!  We’ve lost this appreciation of time together.  I am blessed to say that the girl my son is marrying loves to can.  She is going to help me put up the strawberries I bought today.  We’ll chat and giggle and just have pure fun.  Sounds like a winner to me! *Thank you Wendy one more time, for thinking enough of our project, Ridin Out the Recession, to share your thoughts with us. They all are appreciated. You’re right on the money this time. Canning does give you wonderful opportunities to enjoy family, or friends while you can. The lost appreciation of time together as you point out, is but one other of the staples of close family life we continue to lose in many instances. How about the simple fact many Americans no longer sit down together to share a meal, as a family. How sad is that? These are values we as Americans need to work hard at to re-instill into our children and grandchildren! This really is imperative for our nation to carry on as the nation we’ve always had the pleasure of knowing! We have to work very, very hard instilling, morals, pride, values, and the virtues of being a family unit once again. As Deb likes to ask, “Will WE be the generation that doesn’t pass along to OUR children and grandchildren the freedoms and liberties WE’VE always enjoyed?” Ponder that for awhile, it’ll make you stop and think! I think possibly a quote from Reagan, if someone knows for sure, please respond. You know, without everyone thinking I’ve lost my mind for a minute, I believe the tough times we’re experiencing now can greatly enhance our family lives once more! Through self-sufficiency once again becoming an integral part of our daily lives, we may have to spend more time with the family, in a joint venture of surviving the tough times we face still ahead of us. There’s always a silver lining, if you’ll just look. Thank you once again Wendy, you are one great Lady! Come back anytime! ** I would like to ask our readers to please put Wendy and her family in their prayers. Last night (Sat.) her husband had a stroke, and has been hospitalized. Wendy lost her Father only last month. I have to say this is one heck of a family. They’re just good, good people, and their love for each other is a true testament to what a family unit is supposed to be about! They literally could have written the book. We all could learn from them quite honestly. Once again, would you all please pray for the family! Thank-you all so much! We love ya’ll Wendy! Dub and Deb

Dub and Deb——Bio and Archives

‘Ridin Out The Recession With Dub and Deb in “Miz Judi’s Kitchen’!

Note to Readers: There are a few things that Dub doesn’t know but one thing he does know is that the word ‘Riding’ (as in Riding Out the Recession) is spelled with a ‘g’ at the end.  But Dub not only walks the walk, but speaks like he is: down home, true blue, and plain speakin’ country folk.

Dub and Deb are both native Floridians, live in Central Florida, and run a small business as well. They have five children, and seven grandchildren.

Both love to cook, love to laugh, grow a garden, and generally try to “aggravate” most anyone around them basically…all in good fun, of course!