IS IT TIME TO UPGRADE FROM A FOODSAVER TO A CHAMBER VACUUM SEALER? #97
HTML-код
- Опубликовано: 8 сен 2024
- Normally I use the Foodsaver FM-5200 to preserve our food, but today I try the Vevor DV-320 for the first time. What a game changer!!! The Vevor DV-320 is AMAZING!!! 5-Stars!!!
Double seal your foodsaver bags: • DOUBLE SEAL YOUR FOODS...
Contact us at: livinthenewcomblife@gmail.com
In my experience, the reason the seal fails on the Food Saver machine is when liquid from the food gets into and interferes with the sealing bar. That liquid absorbs heat and the plastic (bag) does not get hot enough to melt completely. My Food Saver machine "tries" to compensate for that by having a "Moist" and "Dry" sealing option. Pressing "Moist" increases the time the sealing bar is energized in the hope to boil off any liquid and get the plastic hot enough melt.
This is great information G-Whiz! Our bags always sealed on our Food saver but a year down the road when we pulled something out of the freezer it would be apparent that air had gotten into the bag and it is painful to have freezerburn on that precious meat! So far, we have had great success with the Vevor Vacuum Chamber. It definitely makes processing and packaging our own meet a breeze. Thanks for supporting our channel. We love the feedback, it really helps us understand what could be going on with the Foodsaver.
Many years ago, I owned a FoodSaver vacuum sealer unit by Tilia and was quite happy with all of the extra things I could do with it as well as for protecting my garden bounty and leftovers from freezer burn. When the Tilia model gave up the ghost, I purchased a new FoodSaver which is now owned and marketed by Sunbeam. What a world of difference! I had nothing but problems with that unit since the day I bought it - bad seals, poor vacuums, problems with jar sealing, not to mention that I could no longer make the small packets like I could with my old Tilia model. After a long time of research, I've finally decided to get the Vevor DZ-260C chamber vac and toss this FoodSucker into the garbage!
Thanks for the review!
So glad that we could help. We're using up the last of our FoodSaver bags for now, but we're looking forward to the lower cost of the ones we can buy in bulk for our Vevor Vacuum Chamber. We've been through 3 FoodSavers, and even though the Vevor Vacuum Chamber costs a bit more, we're hoping it is the last item like this we'll need to buy. Keep us posted on how yours does for you. Thanks for watching our video.
There's tons of food saver competitors these days that are just better. Double seals, less bag waste, and much more reliable. I'm blown away by how well that chamber sealer works. I have always wondered how they work and I just realized from watching this video.
@tsmall07 - I know what you mean, I'm still amazed how well the vacuum chamber sealer works. We've had it for over a year now and are very satisfied with it. We haven't had a single seal fail on us. Thank you for your constructive comment, and thanks for watching our video.
The reason the Food Saver bags are "corrugated" is not for strength. It is fundamental to how the Food Saver system works. That textured surface allows air to pass through even when clamped between the foam seals of the vacuum chamber. That's the main reason these bags are so ridiculously expensive.
It’s also what makes the food saver bags more likely to fail when compared with thicker bags for chamber style sealers.
@@jacobsladderpa - How thick are FoodSaver bags? I know that chamber sealer pouches come in 3 Mil (most common) and 5 Mil.
All I know is the foodsaver bags are so expensive! That is another reason we are moving away from a foodsaver. This vacuum chamber is a game changer! We are loving it! Thanks for watching!
@livinthenewcomblife, what is the price on both bags?
Chamber bags are about 10 cents a bag or less.
Before you buy look at Avid Armor.
The vacuum pump is internal in all Vacuum Chambers.
If the pump requires oil you have to do some fairly significant tear down to service the pump periodically.
The oil free pump in the Avid Armor USV32 eliminates this.
For those who say these pumps are less effective, have used my Avid Armor for 2 years with no problems. I use oil free vacuum pumps in the lab where I work, excellent service and longevity.
gmwwc - This is great advice! I didn't realize there was a chamber vacuum with an oil free pump. Thanks for watching our video!
Thank you for sharing with us! I never considered a chamber vaccum, but Vevor sent me an email for them, and I cain't wait to order one. I do have a vaccum sealer and I think it's about time to retire it. We butcher our own meat, and I truly believe this will be an absolute blessing. Thank you again!
Cathy Burris - Thank you so much for the constructive comment. Please get back to us and let us know what you think about the vacuum chamber in regards to the sealer. Thanks for watching our video.
I have a Foodsaver FM2435-ECR. I used to have a problem with seals failing from time to time. What you need to do on my model is change the seal from dry to moist by pressing the button. And if you plan to Sous Vide your food later, you definitely want to double seal it. So you should have four seals on your bag (two on each end) both done with the moist setting. 👍🏻😁
@BradCanCook - thank you so much for the constructive comment. I've tried both settings, dry and moist, but unfortunately, the seals on both setting have failed me over time. I must say, as much as we liked our FoodSavers (all three of them), we are so very happy with our chamber vacuum. Thanks for watching our video.
You can use food savor bags to vacuum seal large items like sides of salmon with a chamber vacuum machine. Just do it outside of the machine with the opening inside the chamber. The ridged bags alow the air to be vacuumed.
MrBigangry - that's excellent advice! Do you currently use that method with a chamber vacuum? I might have to make a video about that. Thank you so much for watching our video.
@@livinthenewcomblife It works but you need to use decent bags with good ridges. It isnt as good as inside the chamber but it works similarly to how a food saver works. The air is drawn through the ridges into the machine. And it seals. I actually did 2 whole filet about an hour ago.
Could be awkward with this model as unlike others that it can be easily done with, here the heating strip is at the back. Would need a very long bag, or maybe a thin bag between the back hinges might work.
I know you were just using the expensive Food Saver bags in both machines for comparative reasons, but you need to increase the (center display) sealing time (heat bar clamped and on) when using those bags because that textured surface creates an insulative void that is working against you. 2.2 seconds may be enough time for a standard 3 mil vacuum sealing bag with smooth surfaces (no void), but you are not getting a smooth uniform (clear and transparent) seal on the Food Saver bags. Try 3.5 seconds and see if that looks any better.
Great information. Thanks!
You can buy 4 & 5 mil bags(thicker) for your chamber vacuum sealer for pennies(4-5 cents) compared to the foodsaver bags you buy or make from a roll that cost you $ .25-45 cents apiece
I saw that too, and we can't wait to try some, but we're using up all of our FoodSaver bags for now. I'm not sure if we should get the pre-made bags or get the long roll and just keep making our own, but we'll see. Thanks for the constructive comment and thanks for watching our video.
That’s because you should kind of freeze your meat first before you seal it and then it won’t pull anything out but air!!!
This is 2024. I just purchased the FM 5400 by food saver and I’m not I don’t care. I will have a little garden in the summer 2025 but I don’t really can. I don’t do really much prepping at all so this is just to keep my weekly or every two week purchase, airtight, and fresh.👍
We bought a Vevor sealer after watching Kelley's Country life. It does a great job but, it came with no kind of instructions on the settings. You don't want to carry it far , that rascals heavy!
Walter Chapman - That's funny, we watched the same video on Kelly's Country Life and that prompted us to get one too. I thought the same thing, that it had almost no instructions on it, but seemed to be somewhat reasonable to figure out, and it does weigh quite a bit. Right now I keep it on the countertop, but I'm looking at a mobile stainless steel work table that I can keep it and my 1 horsepower grinder on. I certainly don't want to carry it any real distance. Thank you so much for watching our video! Welcome to the Livin' the Newcomb Life family!
The difference between a dry or moist seal. Basically the way it works is if it’s on setting for moist it runs the sealing bar for a longer duration, because of the moisture between the two sides of the bag.
@BradCanCook - Yep, you're exactly right, but unfortunately, even though I've used both the dry and moist settings we've had the seals fail on us. We've had to purchase 3 FoodSavers over time because they just failed to seal properly so we decided to try something different and heard a lot of awesome stuff about the chamber vacuum (and the way it seals is really cool), so we decided to give it a try. We can't be happier with the one we chose. Thanks again for watching our video and your constructive comment, I'm sure it'll help a lot of people out.
The coronation is not for strength. It is for airflow in the traditional vacuum sealer. The chamber does not suck the air out. It removes the air to a lower pressure atmosphere then seals the bag and then allows our atmospheric to come back in, which is by magnitudes greater to collars the low atmospheric pressure in the bag to be collapsed.. that is why you see no change as the vacuum is being pulled. Only when the chamber vacuum pressure is released.
I really hope you use "chamber bags" vs the bulk food saver bags you show. Chamber bags are smooth on both sides and will not work with a foodsaver.... the cost of chamber bags is a penny or less each. i've seen food saver bags over $1 each and the bulk ones still 10x more than chamber bags. I have a Vacmaster VP 230 and the savings on the bags pays for the chamber vacuum sealer.
We are excited to use the less expensive bags, which is one of our gripes with the Foodsaver. We are simply using up the rest of the expensive bags we bought just before hunting season. Would be a waste to not use them. As soon as they are gone, we are definitely switching over. Thanks for looking out for us and supporting the channel!
I have an older food saver sealer and I don't have any issues even after all the years of having it. I think moisture and being biased is the only problems here lol
@richapocalypsesg1949 - thank you so much for the constructive comment. That's awesome that your food saver is still going strong and hasn't had any issues. After my third one and the same problem, I decided to go out of my comfort zone and try something new. My research lead me to a vacuum chamber sealer and I have to say that it has been an excellent choice. Keep rolling with your food saver, but I would definitely consider a vacuum chamber sealer if you need something new.
You can buy 3 mil bags of all sizes from Uline. 500 12x14 bags will set you back $33. 500 10x14 bags for the food saver cost more than the Vivor chamber Vac. But like he said in the video a chamber vac is not a counter top item.
I came here to check the comments after seeing him use foodsaver bags.. You are right about chamber bags vs food saver bags.... the price of bags pay for chamber sealer over time.
Those are excellent prices for bags, we will definitely check Uline out! Thanks so much for your comment and for supporting our channel!
In your Video you SAY DZ-320, but the text of your description says: "but today I try the Vevor DV-320 "
That said, it appears this unit is discontinued, since it is not listed on the Vevo site or Amazon other than rip off versions.
There is a DZ-260C which looks similar. Perhaps they changed the model #. It sells for $350.
@ghanus2009 - It's funny, you're not the only person who pointed that out. I'm not quite sure what the difference between my DZ-320 and the DZ-260c, but they must be very similar. All I know, is I'm so glad that I decided to upgrade to a chamber vacuum, and I'll never look back. Thank you so much for your constructive comment, and thanks for watching our video.
Glad you got one no one else will
There are two completely different designs for two very different missions here. Foodsaver is an inexpensive, lightweight (toss it in the pantry) occasional use item that works pretty well for the cost and design intention. Think cheap hand mixer. The chamber vacuum sealers are designed more for heavy use, including restaurants and folks who bag half a side of moose to hold them over part of an Alaskan winter. Think expensive stand mixer. The comparisons sell RUclips views, but the chamber units are far heavier and far more expensive and speak to a customer with different needs altogether. My fridge's freezer won't hold enough to make the differential in bag costs move the needle.
Yep, everything you said is exactly right! We process on average four to ten deer per year and have had FoodSavers for a very long time, but after our third one for, on average, $150 each and the cost of the bags, it made sense for us to try the Vevor Chamber Vacuum. We've only had it for about a year now, and we're hoping it will be the last vacuum sealer we will need to buy and being able to buy the bags in bulk should help us in the long run. To combat the weight of our vacuum sealer I bought a stainless steel work table with casters, so it's mobile (here's the link in case you want to check it out: ruclips.net/video/aEeAhnNyv0Y/видео.html). Thank you so much for your constructive comment, and thanks for watching our video.
The embossment on those bags are to channel air out when you use the food saver type vacuum packers not for strength. The chamber vacs don't need embossment making them way cheaper.
Hello Roger! I did some further research and you are absolutely correct! Thank you so much for your comment! Thanks for watching! Welcome to the Newcomb Life family!
After you use up your stock of one side textured bags, never buy those very expensive bags again at nearly $0.50 for each bag, when chamber bags average $0.02 per bag because you have no need of the textured side for air passage.
Nice video however I did notice that your food saver seems to be a lot more practical and useful, you were making the bags for the vevor using the food saver for cutting sizing and storage of the bags, the vevor may be a sports car but the food saver is the mini van and we all know how practical and convenient a mini van can be even if we don’t like them.
bradleyw6790 - you are exactly right! I truly liked my Food Saver, but after having to purchase my third one and having several of the seals on the bags I prepared fail, I felt like it was time to try something that seemed more reliable. I'm gambling on the hope that the Vevor Chamber Vacuum will be our last purchase of an item like this and that the cost effectiveness of the newer bags will help. I'm only using the current Food Saver bags I have until I run out and then I'll move on to the newer bags. Thanks so much for your constructive comment and thanks for watching our video.
I liked the review. The only suggestion i have is maybe not saying the model number so many times. After saying it a couple of times you can place all that in the description. Besides that spot on.
Thanks for the constructive comment and thanks for watching our video.
Super timely for me, thank you so much!
So glad we could help! If you have any questions, feel free to message us!
Great video. You should do some homework on why your food saver seals fail. If you don’t understand you will find the vac chamber seals will fail also.
Jim O - I think it has to do with the food saver just getting old and the heat strip isn't replaceable. Portions of the heat strip on the food saver would just seem to go bad in places. We're on our 4th food saver, and they've all done the same thing, and the one we currently have is over 6 years old. The good thing about the Vevor Chamber Vacuum Sealer is the heat strip is replaceable and should greatly extend the overall life of the unit, I'm hoping. Thank you for watching our video!
Well, I'M knocking FoodSavor because the crappy machines NEVER worked for me!! Them & others like them! That is why I went to the chamber style.
Tannis Baker - I completely understand your frustration. There's nothing worse than having the seal fail on your FoodSaver bag after you put so much time and effort in preserving something you worked so hard for. That's why I double -sealed my FoodSaver bags and ultimately went to the chamber style vacuum sealer. We're very happy with the one we have so far. I appreciate you reaching out to us, and thanks for watching our video.
Works fine for me! Just packaged 25 lbs of beef into 1 lb steaks with no problem!
That's great! Most of the seals would keep on my FoodSaver bags, but every now and then they would fail and it seemed that the older the unit got the more they failed. I hope they never fail for you, but if they do, I would consider a chamber vacuum sealer. Thanks for watching our video!
I can't find that model number anywhere, and no link was provided with the video. Enjoyed the video, but not very useful if the product can't be found? Has it been discontinued already or have you had issues with it?
You're not the only one who had a question about the model of our Vevor chamber vacuum sealer. When I made the video, I went by the panel on the back of the unit that reads: DZ-320. I'm not able to put a picture in the reply, but I would be happy to provide a picture of the back of the unit through email (livinthenewcomblife@gmail.com). Since we received questions about the model we have, I checked the purchase invoice and it reads: DZ-260c. So, to answer your question, I don't know exactly which model we have, but I'm more inclined to go with the panel on the back of the unit. We are extremely happy with our model and have not had any issues with it. Thank you for watching our video.
Have you tried partially freezing the meat prior to using the food saver? It will help with the moisture mitigation and possibly a better seal .
@ralphb4012 - We've never considered that, will definitely have to try that. Thanks for watching our video!
Mine fail occasionally even though i double seal always. Ive resealed them and they fail again. Its either the factory edge or their is a small hole in it.
@Nonyabusiness911 - I know what you mean, and it's so frustrating. Ever since we upgraded to the chamber vacuum sealer we haven't had a single problem with the seals. The next bags we purchase will likely be thicker than the ones we've used before so hopefully no holes develop. Thanks so much for your constructive comment, and thanks for watching our video.
Awesome. How deep is the tub for the new sealer?
Excellent question! It's approximately 2 inches with the insert included, but when you remove the insert it's about 4 inches within the chamber. I think you could manage packaging about a 5 pound processed chicken, but we'll have to wait and see. Thanks for watching our video!
That's a lot going on just to seal a bag. Had my Foodsave for 11 years. 3 times it let go and there was freezer burn. Besides. Your stuck with that small area to put the food or whatever in to seal.
That is so awesome that your FoodSaver has been good to you. After I went through my third FoodSaver because the seals failed, I decided to try something different. So far it's been great. Another nice thing about the camber vacuum is there's a removeable shelf inside which deepens the chamber. I've vacuumed a large chicken with no problem. I hope you continue to have success with your FoodSaver. Thanks for watching our video.
I do have a question for you. Why do you leave so much space in the packing? Thank you!
That's a great question! For now, I'm getting used to this new unit. Recently I've been able to get the bag size better so there isn't as much space. Thanks for watching our video!
Where did you get the default settings? Thx
The default settings were already programmed on my vacuum chamber. The directions were not very informative and had nothing noted about the settings, but after using the machine it wasn't very hard to figure out what worked best. Thanks for watching our video!
should have used the chamber sealer bags...very cheap and a ton better seal...
xandermander - yep, you're so right. Before I purchased any more bags, I'm trying to use the ones I currently have. I'm still looking into that, but do you have a preferred brand that you use? Thanks for your comment, and thanks for watching our video.
No seal button to make your bags!
@okay3037 - Unfortunately, there isn't a button in order to just seal the bags. There are bags that are made that are already pre-cut and sealed on one side which makes things super simple, but I've had this roll for a while and want to use them up. Thanks for the constructive comment, and thanks for watching our video.
I have heard nothing but good things about the chamber sealer, but 35 seconds to seal just seems ridiculous to me.
@co1003 - So far the chamber vacuum sealer has been fantastic!!! My brother and I used it last night after processing my Dad's deer. 35 seconds may seem excessive, but I can attest that it works, and if that is going to keep the seal from failing, I'm all in. Thanks so much for the constructive comment, and thanks for watching my video.
Rough side or smooth side down
Laddie - We've done it both ways and we've gotten a perfect seal every time.
I've been vacuum sealing for many, many years, most of which was with FoodSaver. Unfortunately, since Newell Brands acquired FoodSaver, the product has gone to hell in a hand basket. And, FORGET customer Service. FoodSaver has become, "no longer relevant" in the vacuum sealer business. Oh, and the FoodSaver containers are absolutely JUNK!!
@bobbyvee8941 - That is so sad when a company sells to another company and they go down hill like that. Have you considered a chamber vacuum sealer? And if so, which one?
Any feedback one year later? Looking to go Chambery sealer route
@HomesteadHere - We are very happy with our chamber vacuum. It is still going strong, and everything we have sealed has held up, no broken seals at all. Let us know what you decide to do and how it worked out. Thanks for watching our video.
@@livinthenewcomblife thank you!!! I’ve gone through 2 food savers in 2 years. Ordering today!
@HomesteadHere - We know what you mean. We went through 3 food savers and decided to make this upgrade. It was a great decision, and we've never looked back. We're very satisfied. Let us know what you think when you get yours.
Can you seal a whole chicken in a bag?
@stonefly7158 - Yep, sealing a whole chicken shouldn't be any problem at all. The more we use our chamber vacuum the more we love it.
I think your about 25 years late boss. If it’s new to you it doesn’t mean we all are behind the times.
@charliespann3967 - I've heard about a chamber vacuum sealer for a while, but never really thought that they were very affordable. What chamber vacuum sealer are you using, and what are your thoughts on its comparison to the FoodSaver? Do you have a preference in the bags that you're using, 3-mil to 6mil, are the bags pre-cut, or do you get the rolled bags and custom cut them to the size you need? Thank you for your constructive comment, and thanks for watching our video. You should check out our video on the Virginia Scottish Highland Games ruclips.net/video/plXMQFNL0Vk/видео.html
does it do mylar bags and canisters?
@shellyszuch7144 I think it will do mylar bags, but I don't know how the mylar bags would do in a vacuum. I would imagine you don't want to vacuum mylar bags if you're going to use an oxygen absorber. This unit will not do canisters, but it is supposed to do liquids, like soup and stew, very well. That is next on my list to try. Let me know if you would like me to do a video on it. Thanks for watching our video.
Why not turn off the vacuum when you are just making a bag?
Because there’s no manual setting to activate just the heat bar on the machine. You have to “trick” the machine to think it’s doing a vacuum session since the heat bar is activated at the end of the vac cycle. So no reason to pull a full vacuum, and min setting off vacuum is the 5seconds
You're right! I got a recommendation form another viewer who said to get a stand-alone bag sealer. I'm going to have to look into that, then I wouldn't have to risk my vacuum sealer to just seal one side of an open bag. Thanks for watching my video.
Will it seal quart jars?
Our Vevor chamber vacuum sealer will not seal quart jars.
@@debrasonner5970 the Avid Armor USV20, USVXL and USV32 will all seal a jar.
Nice video on an incredible device. I've been using a VacMaster VP-210 chamber vacuum sealer for many years and am still amazed at what it can do. Cost savings on the 3-4 mil bags over FoodSaver bags was a big plus and the unit has paid for itself a couple of times now. Although mine is not quite as wide as the Vevor it handles most everything I need and seems a bit easier to seal bags on the fly without messing with the time. Just hit stop and it will proceed to seal the bag. What turned me on to chamber vacuum sealers was a video by Steve Hall (alias Shotgun Red) ruclips.net/video/0j6QjxHDiJk/видео.html. It really enlightened me to vacuum sealing. Thanks for the video!
Thanks for the comment! I'll have to try to see if hitting stop will seal the bag on my chamber vacuum sealer. I am thinking of getting a separate bag sealer so when I cut a bag to length from the roll I can seal one side and not have to worry about sealing it with the chamber vacuum. Thanks so much for watching our video!
I used a Foodsaver for years. After seeing Shotgun Red's video, I also bought a VacMaster. The bags are so much cheaper, and I've vacuumed liquid in it a number of times with great success. Only thing the Foodsaver is used for now is if I have a large item and need a longer bag than what will fit in the VacMaster. Plus the adapter hose for marinade jar and other things.
I think we're going down the same road you did, where we'll only use the FoodSaver when it won't fit the chamber vacuum sealer. I haven't tried doing liquids yet, but I've heard a lot of good things. Thanks for the constructive comment and thanks for watching our video.
Chamber vac is especially good when I make a big pot of chili. I can vac seal a few bags of it and lay them flat in the freezer for future use. Soups and other wet things work the same way. They don't take up much space in the freezer laying flat like that. I tried to seal up a bag of water one time just to try it. Worked great! But any liquid you put in the bag in the chamber vac needs to be very cold or it will start to boil under vacuum. @@livinthenewcomblife
@Paul-fe4vl - keeping the liquid cold is very good advice. We'll have to remember that when we use ours. Thanks!
Price difference? Lol, nice comparison.
The Foodsaver was about $130 when I purchased it. The Chamber Vac was on sale when I purchased it for Jerry, I paid $260. The bags for the Foodsaver are very pricey so I suspect we will make up the difference in the price of bags very quickly. Thanks for watching!
Is your dz320 a 110 plug? Or a 220 plug?
It's a 110 plug. I had another comment on the correct model of my vacuum chamber when a subscriber couldn't find the model on the Vevor website. The tag on the back of my unit says that it is a DZ-320, but the payment receipt says that it is a model DZ-260c. So, I'm not 100% sure which model it is, but I tend to go with the tag on the back of the unit that I have. I hope this helps, and thanks for watching our video.
Thanks Ed! We really appreciate you checking into that for us. Thanks for watching our video!
Ed so glad that we could help! Keep in touch and let us know how your chamber vacuum sealer works out for you.
Do you ever have issues where all the air doesn't get removed? Ive read alot of reviews where that is an issue with this model.
Im looking to purchase a chamber Vac and this one is in my price range
@joeysane416 We haven't had any issues with air staying in the bags. We absolutely love this Chamber Vac. Do you use a Foodsaver to process now?Thanks for watching!
@livinthenewcomblife yes I have a food saver but I've always noticed air bubbles.
I went ahead and ordered that chamber vac and it's being delivered tomorrow! Thanks for the video!
@joeysane416 We used to use the Foodaaver and occasionally struggled with not being able to remove all the air but we absolutely love the Chamber Vac. You will have to let us know how you like it, once you try it.
@livinthenewcomblife I will! I'm making about 10 lbs of breakfast sausage so that will be the first thing I try it on!
@joeysane416 - sounds awesome. The vacuum chamber should keep it good to go for years.
Will it seal Mylar????
That's an excellent question. I had another viewer suggest we use a wallaby impulse sealer to seal the freshly cut side of the bag from the roll instead of using the chamber vacuum sealer. The limited research I was able to do illustrates that it's the same heating/sealing with both. That being said, I think you could use it to seal Mylar, but they're used more with freeze drying and don't need to be chamber vacuum sealed. I'm anxious to know what you're suggesting to seal in Mylar bags with the chamber vacuum sealer. Thank you so much for watching our video.
@@livinthenewcomblife So far every vacuum chamber I have looked t will seal Mylar up to 7 mls. Vacuum sealing freeze dried food with OAs GREATLY lengthens the storage life of the food.
gmwwc - we want to get into freeze dried food, but can't at the moment. I think 7 mil bags are the way to go too.
👍❤️👍❤️👍
Thanks danhandke5012
Stop saying you "guys. Just say you.
We appreciate you @rontressler647 and will try to do better in the future. Thanks for watching!