Vacuum seal containers
Ok, I need a bit of explanation. I use a vacuum sealer with bags and I totally get how it works - sucks the air out, causing bag to compress the contents so there's little chance of freezer burn on any exposed surface. But I have never used the rigid containers and I really don't understand the process. When you fill the container and suck the air out, there's still space in the container - it can't be an actual vacuum, can it? What about the surface of the contents that is not in direct contact with the container sides - what are they exposed to? Is there no chance of freezer burn? Science nerds please chime in. Thanks
What you have in the headspace of your rigid container is a *partial* vacuum. The exposed surfaces of your food are still exposed to air, just less of it.
I have used Vac-U-Vin rigid containers in which to freeze things. The exposed surface is indeed subject to ice crystal formation, drying and freezer burn.
The rigid containers are useful for freezing liquids and semi-liquids solid, and THEN vacuum-sealing the frozen mass in bags for longer storage. But you can just as well use a non-vacuum rigid form.
Not a science NERD by any means. Have collected a lot of Foodsaver cannisters at yard sales. Like them for dry stuff that doesn't go "bad" but could go stale... crackers, cookies, bread crumbs, etc. Sometime the seals release?? Have learned NOT to pick up by lid... experience.
Found the gizmo that lets you seal dry stuff in wide mouth canning jars. I like it for stuff like rice and little pastas. The seal of just canning lid has NEVER failed for that.