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I think if you're going to go throught that much trouble, you might just stick with the zips. I do love my foodsaver and I use it a lot. I still use zips for some things, though. I wouldn't go through the trouble of washing the foodsaver bags for reuse. Time is money to me! Also, I think the foodsaver bags will be a different size as you have to cut of the part that is sealed at the top, which would shorten them for the next use.
I can get the air out of a zip pretty well with a straw, but it doesn't work the same as the foodsaver bags.
You know, I'm wondering whether you can use a zip with the foodsaver. I wonder if they seal the same way. Has anyone tried that. If that works, you just might have yourself a good answer!
Calliope
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Yes, you can reuse the bags - but it will be for something smaller than what was originally in it. Also, depending on what was in it - It can be hard to clean - like tomato sauce.
I really like ours, but for somethings I still use ziplock bags. Meat - we eat it up fairly quickly, so I do not put steaks in it, just in a ziplock. Spaghetti sauce and frozen soup - I like them frozen flat in ziplocks, so I use them for those things.
I do not have a profesional one, so anything that is wet, liquid you need to flash freeze first before puting in the food saver. These are the things I do use it for.
Cheese - I buy in bulk and vacuum half and keep just in the refrigerator. It keeps much fresher.
Meatloaf - mix it up, freeze uncooked in a loaf pan, remove and vacuum it. Then when ready to use, take out of the foodsaver bag and thaw back in the loaf pan. Does not tie up your pans in the freezer. For easy removal from the pan I use nonstick spray and line the pan with Saran wrap, when frozen just pull it out.
Roasted tomato sauce - same as above - make it, freeze in a glass dish in quantities you use, remove and seal.
Hot Dogs - we buy huge packages, I flash freeze - individualy freeze on cookie sheets, seal in serving size for my kids.
Fresh corn - blanch in the summer and freeze. YUM
Chicken- marinated and cooked
Chicken, pork or beef - cooked and shredded to use in enchiladas or other casseroles.
Zuchini - shredded and frozen in 2 cup quantities to use in breads, cakes, or squash casserole
Probably other things - just can't think of it right now. Soups and stews would be easy and work great for the boil method - you just need to freeze first in a dish then seal it. You can't suck up liquid into the vacuum mechanisim. You can do this also when freezing raw or marinated meats. Will suck the meat juice right out of the meat. But it can work great and I have had some of our tomato sauce that has been frozen for 2 years and it is great.
Erin
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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My vote is for you to get yourself right back to that store and put another FoodSaver (professional) in your cart!!
The FoodSaver saved my husband from starvation while I went thru 3 years of culinary school and couldn't be around for his dinners. I would reuse the bags quite often - just throw in dishwasher, hang to dry completely and no fuss, no time wasted, I was set to go again.
Personal note: I've never been satisfied with food/leftovers I freeze in ziplock bags - more often than not I have freezer burn/crystals in the bags.
Last time I looked, it was 10 days and counting...how many more days now till your life is turned upside down????
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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