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Foodsaver: Best Value Storage?

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(Sorry, posted this on "General" before I noticed cookware is now a "home cooking" issue).

Just bought a Tilia Foodsaver Pro III. From reading the directions and watching the video, it seems the single most economical and flexible way to use it is with the Mason jar attachment. First, those mason jars have to be cheaper than the plastic bags and rolls of plastic. Second, the mason jars can hold liquid. Third, unlike the Foodsaver canisters, mason jars can go in the freezer. Fourth, mason jars are dishwasher safe. So it would seem if I was making a lot of red sauce or chicken soup, I'd want to put it in mason jars and freeze, rather than pre-freezing the soup, then putting it in a foodsaver bag. Does this sound right to other Foodsaver owners?

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  1. In my experience, tomato sauce and chicken soup do not suffer from freezer burn. Vacuum packing soup/tomato sauce seems like "overkill".

    I use my foodsaver for recreationally caught fish.

    1 Reply
    1. re: Alan408

      I've definitely gotten freezer burn from those 2 items. But then again, I make a huge stockpot of soup, and use it mostly for cooking, so it may need to last 4 months in the freezer. I expect to use the foodsaver mostly for freezing meat and storing cheese.