Yes, we are the Trent Family. Bryan and Alexa here. We are soon to be empty nesters and we love to travel. Where do we like to travel? Well, anywhere that's not here. For us the voyage is often as fun and interesting as the destination. Enjoy this channel where we'll post video content from destinations across the beautiful United States (and probably Mexico and Canada), and from various countries abroad as well.
Thanks! That's good news. Like you, I bought the sealer (VacMaster VP95) without knowing ahead of time that long-term storage (thus, mylar) would become part of the plan. Haven't tried this yet.
I don't recall the thickness of the bag. Those bags were pretty thick. You can adjust for varying bag thicknesses by experimenting a little with your time.
I own a JVR Vac 100 chamber sealer that does mylar bags using an accessory heating bar bought separately ($50.00) to be used specifically for mylar and it works great!! Happy sealing :)
Aww I remember papa when they were in week 1, some kid did a right face with the tray in his hand at chow drink went all over the floor and he got fucking hounded
Yeah, I was wondering Why he would spend so much on vacuum seal bags! It defeats half of the purpose of spending all that money on a chamber vacuum! Sure, you want thicker quality bags but not bags that cost more to manufacture for a machine where it makes no difference!
Stumbled across this video. I'm sure I'm not the only one but I'd love to see more videos one this sealer and canning and freeze drying. Did you ever get the freeze dryer in? Oh where are yall from? I'm down in south Louisiana
We did vet our freeze dryer and it works great. This vacuum sealer is handy to have around the house, though unsightly when in your kitchen. If you have a walk in pantry or someplace like that to keep it ib, better. You can marinate meats, seal frozen foods to make them last longer, and more. If you want to see more content like this I suggest joining a Facebook group for freeze drying. There are several. Best wishes.
Yes if the vacuum is strong enough. You can minimize the vacuum time to lessen the crushing of your food, but then why would you want to be using the vacuum sealer at that point anyway?
You had best read the mfg specs. It will say will not seal mylar. I have a vp230 and the seal looks good but if you pull on it it will pop right open. I also FD but will not trust the seal. I even called vacmaster to try to turn up the time and they said no I can't do that.
If you still want to vacuum in mylar I'd try running it with the suboptimal seal time and then just reinforce the seal with an impulse server. the vacmaster seal only needs to hold until you can walk over to the impulse :)
I just received my no name vacuum chamber sealer last night. I was sealing the mylar bags that came with my freeze dryer at 4.5 seconds double that for cooling. They are sealed up right you're not pulling them apart. At full vacuum the noodles in my soup are crushed but I don't care. And no need for oxygen absorbers because I'm pulling near full vacuum. This is near the perfect long term compact food storage solution.
Actually, you have to run it shorter. Water will boil if the water temp temp is 64F and you pull more than 29.32 in/Hg vacuum. So to keep the water from boiling off into air, assuming we're going with 64F water temp, you'll need to pull less than 29.32 in/Hg of vacuum.
