Food vac troubles

[booger]

We have a food vac (FoodSaver 1050) that we love and have used for a couple of years. We hadn't used it yet this year until a couple of weeks ago when we started butchering the chickens.

It's getting too hot and will melt through the bag sometimes. There are a couple of discolored spots on the thingie that smooshes and melts the bag--that's where the melting takes place. Last night, DH figured out that if we control the pop-up after it's done so that it's done very slowly, it still makes a good seal. I guess it gives it a chance to cool down some before releasing? It's working for now if we do that little trick but I have a feeling that won't last for long.

Anyone know of a do-it-yourself fix for this or will we have to send it in? We got it new for $100 so I really don't want to pay for something we can do ourselves if we can get the parts.

 

[Gingergirl]

Last year I moved up to the 1200. When doing a half bushel of corn or green beans at a time for the freezer, I found the 1050 just couldn't keep up. The sealer was having to cool down about ever 3rd or 4th bag.

I hestitated over the upgrade, not being sure if the money I would spend wouldn't just be for more "bells" rather than a more powerful and durable machine.

However, the 1200 is truely an upgrade and after the freezing I did last summer, worth it to me. I was lucky to find it on sale at Kohl's, but know it can be pricey.

I wold recommend the upgrade if its in your budget.

 

[booger]

Thanks! Not in the budget yet but I looked it up at Amazon. Price isn't too bad so maybe we could get one before this one poops out completely. Definitely a better price tag than the Professional one.

 

[A.T.Hagan]

There's an entire group on Yahoo Groups dedicated to vacuum sealing, mostly with Tilias. You might try asking over there because this kind of question comes up often enough.

<b>Foodsaver Group on Yahoo</b>
http://groups.yahoo.com/group/FoodSaver/

.....Alan.

 

[booger]

Thanks for yet another link, Alan! I'll go do a search there and see what I can come up with.

Talked with DH tonight and looks like our budget is doing better than I thought. Due to saving some money on the house building, we have a quite a bit extra to get some needed things. Here's what we're getting (just so everyone can drool ):

New FoodSaver (not sure if it'll be the 1200 or the Professional)
Excalibur dehydrator, the 9-tray
Bosch Universal Mixer with the meat grinder and slicer attachments (have a question about the meat grinder in a sec, though)
Chainsaw
Cast Iron -- a few to get us started anyway (another question below)

How's that for excitement??

On the meat grinder, does anyone have one? Comments? Is there a better one to get? We have hogs and it would come in very handy for sausage making but it needs to be sturdy.

What cast iron cookware could you not live without? I'm thinking (to start with) a big Dutch oven, a large skillet or two, and a griddle. Anything else? We're a family of six so we cook a lot, eat a lot, and dirty up a lot of dishes.

(Can't wait for the search function to come back!)

 

[Gingergirl]

My first piece of cast iron was a two burner griddle/grill. Was surprised at the difference it made for pancakes and french toast. Then it was the skillets so I could sear meat at higher tempertures than the non stick allowed. Now its the 10 qt dutch oven. All of them are Lodgestone. (?) I think if I were doing it over, I would look for older pieces at the "antique store." The older ones seem to have a smoother interior....forgot the comal for tortillas. Oh, and the muffin pan.

I would also suggest that you consider adding a baking stone. I use it almost daily for bread, biscuits, or pizza. Of course, then you are going to want a peel. I would also suggest a clay baker. Great for roasts, chicken and french bread. Even did an apple pie once that almost caused DH to swoon. But these are not exactly prep items.

 

[booger]

Add a Whisper Mill to that list if I can talk DH into it.

Thanks for the input! What's a peel?

Oh, a baking stone. We've wanted one forever. What's everyone's recommendation for baking stones? I've drooled over several but don't know anyone who has actually used them before. I want one that will last forever, be able to cook in a woodstove, grill, campfire, and regular propane stove.

I had a clay baker before but it got broken. With 4 kids, 3 dogs, and 4 cats in the house, I think I'll wait a while before getting another just to be broken.

 

[A.T.Hagan]

I have a Bosch Universal Mixer and the meat grinder attachment for it as well.

Love the mixer and use it often. Going to be one of the best kitchen buys I've made in a long time.

The meat grinder strikes me as sturdy enough though I haven't done whole hogs. I do grind ten to fifteen pounds of hamburger at a time and have done maybe a total of thirty five pounds of ground beef so far. Not a real endurance test but I'm happy with it so far. It's easy to set up, easy to clean, and on the right setting (power setting 2) it doesn't slow down for anything.

My only complaint is that the throat diameter is a bit small. You have to cut the meat into strips maybe an inch to an inch and a half wide to get it down the throat to the auger, but other than that I like it right well.

Been meaning to make our own sausage, but haven't gotten around to buying the stuffer attachment yet. I want the food processor next, but the usual unexpected domestic bills keep bumping it back down the list.


BTW, I bought mine from Pleasant Hill Grains and they were prompt in shipping. You can get the URL from the suppliers section of the FAQ.

.....Alan.