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Shoutout to the bulk store cashier in Sacramento who saved me $47 on freezer bags
I was about to buy 200 individual quart bags for portioning out my big Sunday chili batch, and she told me to grab the vacuum seal rolls instead since they cost $12 for the whole box. Turns out the rolls last me almost 3 months of batch cooking and the chili never gets freezer burn like it did with the ziplock bags. Has anyone else switched to vacuum sealing for their meal prep, or am I late to this party?
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jessica70717d ago
How did you handle the transition from bags to rolls for things like soups versus solid stuff like pulled pork? I've been using quart bags for years but the freezer burn on my lentil soup is getting out of hand, and I'm wondering if the vacuum seal actually keeps the liquid from leaking or if you have to freeze it first before sealing. Also curious how you deal with the cost of the machine itself, since the rolls are cheap but I keep hearing the sealers run like $80 and up. Did you just do the math on how many bags you go through in a year, or was there a cheaper starter option the cashier pointed you toward?
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