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My FoodSaver - Its Many Uses

I purchased my first FoodSaver probably 10 years ago at a Costco. Mind you, buying it wasn't due to any deep understanding or great insight on my part.

On impluse, I put the huge FoodSaver box with tons of accessories in my cart. While wandering aimlessly around the warehouse, several different people, total strangers, engaged me directly, telling me their personal joyful stories about why they loved their FoodSaver.

"Damn! This thing must be good for people to just volunteer their stories to me in public without prompting. I guess I'll buy it."

I didn't quite understand the breadth of all the features or what exactly to do with all the parts and acccessories once I opened the huge box at home and I didn't know anyone else who had one, so I figured I HAD to read the owners manual. *sigh*

The one thing that stuck in my head was the heads up about making a dedicated space on the kitchen counter since I'd be using it every day.

[mental hands on hips] "And just who are they to tell me how often to use their stupid machine?"

Darned if they weren't right!

I'm on my second one now and still consider it an essential 'household' appliance. I was gonna say kitchen appliance, but I use it for more than kitchen tasks.


Vacuum sealing

Primarily, I vacuum seal food with it; not surprising, since that's what the machine was built to do. I use their special cannisters and bags, but more often I use canning jars. They're much less expensive and readily available in different sizes (64, 32, 16, 8 oz jars)

Being single and trying to save money, I can't go through food fast enough if I buy in bulk. So this appliance is great for chilling, freezing and extending the life of meats, veggies & fruits and especially cheeses.

I also vacuum dry goods like flour, cornmeal, nuts and cereals. It's also great for longer storage of snack foods like Cheetos, Wheat Thins, etc. Just about every edible.



I love to marinade meats with it. Apparently the marinade replaces the air, as the air gets pulled out of the meat and container. The instructions recommend 20 minutes.

Please. I marinade for 3-4 days to really flavor the meat. Then I'll usually charcoal grill it. OHMYGOD! So good.

Marinade ingredients:

  • E&J Brandy
  • soy sauce
  • thinly sliced fresh ginger
  • freshly minced garlic
  • brown sugar
  • honey mustard


Resealing package bags

The FoodSaver heat strip is great for resealing many of the bags that products already come in. No vacuuming, just sealing, ok?


Tarnish prevention

I make jewelry and use metals such as sterling silver, brass and copper. Those metals slowly tarnish (oxidizes in the air). So for long term storage, I will sometimes vacuum seal finished jewelry.



Restoring old and/or stiff polymer clay

I create jewelry and home decorating pieces using polymer clay. I have Fimo polymer clay packages that are more than 10 years old that I haven't opened. The longer it sits, the stiffer it gets. Before I can make stuff with it, I have to soften it which means adding more softener (diluent or oil in this case).

So I'll food process it to break the clay down into tiny pieces, thoroughly mix in the softener. And then I'll vacuum seal the mixture because it speeds up the absorption of the softener into the clay from a couple of days to about 30 minutes!



Laminate Substitute

Although it's not quite the same as laminating, I've used my FoodSaver to seal cards, luggage tags, etc.


Last update to this page: 1 Jun 08. Send comments, questions or suggestions to Desiree McCrorey.