How to Vacuum Seal Onions TO FREEZE Without Getting Juice In the Seal
ฝัง
- เผยแพร่เมื่อ 30 ม.ค. 2022
- This method is only safe if you are planning to put the onions directly into the freezer after sealing.
🌿blog: www.aslightlybetterwife.com
🌿Instagram: / aslightlybetterwife
🌿Facebook: / aslightlybetterwife
🌿Amazon Storefront: www.amazon.com/shop/aslightly... - แนวปฏิบัติและการใช้ชีวิต
I just bought a new FoodSaver that has a pulse button. Works great. Prior to that, I just folded up some paper towel in the bag and let it soak up the juice.
Thank you for sharing your experience, that is helpful!
@@ASlightlyBetterWife - you know, I was just thinking about this and I probably should have laid my bag with the onions in it flat in the freezer before vacuuming the air out. It would keep all that onion juice in the onions when they are thawed instead of losing it in paper towel. Ran into your video again today and thought I'd touch base on that freezing point. I'm not on any media like FaceBook, etc, and don't do videos - just enjoy them. You can certainly use this idea in a future video if you want too as your own. Kind regards.
That's smart! I like that idea. Thank you for coming back to share it.
use a strip of paper towel between your product and where your gonna seal
Smart idea! Thank you.
I was trying to vacuum pack blanched asparagus to freeze. Watched your video and it cured my problem. Thanks! Using the pulse was the only way I could get them to seal.
I'm so glad this was helpful!
This was really helpful. Thank you.
You are welcome! Thank you for your comment!
Just stuff some paper towels on top/front of the onions it will absorb the moisture and seal before the liquid reaches the seal.
This is a good tip. I had not thought about that. We don't purchase paper towels, but I can see where that would work. Thanks!
If your vacuum machine doesn't have a pulse button Just press vacuum seal when you feel the bag is firm enough Hit the Seal button and the vacuuming should stop and start sealing at that Point Hope this helps
Good tip! Thanks for sharing!
I don’t have the pulse option on my vacuum sealer. Where did you get your sealer and what model is it? I have the Food Saver brand and it’s an older model. It works great but I’ve had to reseal because of the moisture in the seal.
Mine is a 12-inch food sealer from Excalibur. I just checked their website and do not see the model that I have listed, it is a couple of years old. It came as a bundle with a dehydrator.
I would check Amazon and see if you can view the control panels of food sealers to look for that pulse button. When you find a model you like you can compare prices from other places. I use that button so often, it's definitely worth having for me. The foods like this that I seal I put in the freezer.
Great video thanks for sharing. Once sealed can they be stored for a long time?? and how long?
I store them in the freezer, as they aren't shelf stable this way. We have a large family so they are stored for just a couple months at most.
How long would those keep without refrigeration?
I personally wouldn't store them without freezing. I keep them in the freezer until I'm ready to use them. I haven't even defrosted them in the refrigerator, so I'm sorry I'm not more help with this question. If they were dehydrated I'd feel more comfortable keeping them on a shelf, but as they are there is so much juice that I put them straight in the freezer as to not encourage any bacterial growth.
I usually just put a folded paper towel in the bag and it catches any liquid.
I never thought to try that. Thanks for the tip!
Onion, along with garlic, shouldn't be vacuum sealed at all. Vacuum sealing fresh onions, garlic and mushrooms can lead to bacteria growth which can cause botulism - a very dangerous, potentially lethal, disease.
Are you the owner of Pacfood? Your comment was flagged for plagiarism, but if you are the owner I can report it as okay, otherwise you will need to give credit where it is due.
This is not the traditional form of vacuum sealing with the intention of refrigerating or keeping shelf-stable. This is strictly for freezing immediately.
@@ASlightlyBetterWifethat was actuqlly going to be my question. I had read her comment and wondered if that was true/accurate info?
@@lovesweetlove1993 I think if you're putting them directly in the freezer the risk would be significantly less. It'll be similar to freezing in a ziplock bag or Pyrex container.
I kinda freaked out too. I just real in my food sealer manual you’re not supposed to vacuum seal fresh mushrooms or onions or garlic. I had some in the freezer and got really worried. It said because they release chemicals and in the oxygen free environment can cause botulism. I was also confused because we can put them in a plastic bag or container.m, which arguably isn’t oxygen free. Ugh idk. But it’s good to know you do this and it’s fine. I’ve been searching all over Google for an hour now and just stumbled upon your video. Thank you
Just stuff some paper towels in front of the onions WORKS EVERY TIME😂
Do you freeze them with a paper towel in the bag, or is the paper towel in the vacuum sealer tray? We don't purchase paper towels anymore, but I'm curious.
@@ASlightlyBetterWife hi, I freeze them with the paper towel in the bag as it seals the liquid is absorbed obviously by the paper towels. Or refrigerate the bag either way.
@@tomasso883 That is great! Thank you for explaining this.