Wednesday, December 19, 2012

Happy Holidays 2012

Merry Christmas and Happy New Year 2013

From PMG

Wednesday, November 7, 2012

Small Batch Retort Canning

Over the summer our little garden only produces a few tomatos, beets, carrots, and so on a day.  After we eat what we want for that day. There is never really enough left at one time to can an entire batch of sauce but far to much to consume right then. 

We use our vacuum packer to vacuum pack and freeze these small batches daily.  Then at the end of the summer when the garden is done we remove the frozen tomatos, cook them down, cool in the fridge, then retort vacuum seal and can them. 

We never waste from the garden this way and make easy work for canning retorts for a full canner batch. Then it becomes food storage for the winter months. All from our own garden or collected from the local Farmers Market. 

Here is some pictures of our Tomatillos this past summer. The picture shows them frozen just out of the freezer thus the frosty white look.

After we thaw the frozen tomatillo tomatos we will cook them down, add seasoning and cool the batch completely.  When the sauce has cooled we are able to put 16oz of the sauce in an 8oz pouch *remember retorts hold more liquids than solids*

They were then vacuum sealed in our Sammic 204T  then canned it at 10lbs of pressure for 45 minutes.  We want to make sure we start everything off cold so the entire mass comes up to heat at the same time.  We added 20 minutes to this process to make sure all bags were evenly cooked. 

This is the finished bags after they cooled to zero pressure for 30 plus minutes.  When we opened the canner the bags were still very hot but not so hot that they pushed out of the canner.  We put the hot bags in a sink of ice water. This process instantly shrinks up the retort bags and lets us see leaking bags easier.

We now have 16oz bags of Tomatillo tomatos to use in recipes until next year. 

Retort Bags vs Mylar for Canning

How does one know if they are buying actual retort bags designed for canning or Mylar bags not designed for canning? 

Although big companies have retort bags made in any size, color, shape they desire.  For those of us buying just the few hundred for our own personal use, there really is only one bag consistently on the market you can be sure is designed for retort canning.    The bag has this writing on it. It is gold and comes in 2oz, 4oz, 8oz, and 16oz no gusset, a basic flat pouch.

All other products you should ask for the specs from the seller.  There are many sellers now a days pushing foil bags in all types and colors as retort.  The concern here is chemicals in the bags that will be released with the extreme heat.  Retorts are BPA and chemical free.  Also the air barrier properties of the bag will most likely be far less than that of retort pouches thus lessening the storage time and increasing the spoilage ratio. 

Be careful when you buy if the bags do not have this FDA printing. Ask for the exact specs and information certifying it as a retort canning bag before using it. 

Retort Canning of non acid foods has NO Scientific data from the FDA or USDA for the home canner. Can at your own risk! We are expressing our experiences but by no way are these experiences authorized data.

Bad Retorts!

We have had several people ask how can one tell if a retort bag has gone bad? 

The answers are:
  1. Can you smell the product? There should be no odor just like smelling a can on the shelf. If you are able to smell the product good or bad do not eat it.
  2. Has the bag puffed up like a balloon?  The seals do not need to be open and the bag can be clean with out any moisture.  But if it has blown up puffy like a partially inflated ballon or even gone so bad as a tight ballon.  Do not open it or eat it.
  3. An obvious open seam that has been on a shelf for more than one hour do not eat it.
  4. To be extremely safe reheat all canned products back to a boil for 3 minutes before consuming. This will kill all harmful bacteria.  
Really the same principles apply for retort bags as any other canned product when in doubt don't eat it.

Call us if you have any questions about your retort canning projects.
Toll Free USA and Canada  800-227-3769 

See us online at

Retort Canning of non acid foods has NO Scientific data from the FDA or USDA for home canners. Can at your own risk! We are expressing our experiences,  by no way are these experiences authorized data.

Successful Retort Canning

Over the past 4 years since we were introduced to the retort canning bag. Here is a few tips for success.  The credit goes to our many customers who have reported back their process for all types of foods, temperatures, pressures, canners and most important vacuum packers. 

The excellent results and the disasters have made up the knowledge we currently use.  Here are a few quick tips. 
  1. Keep the pressure while cooking between 10-12 lbs. 15 plus lbs have higher failure or even exploded the bags
  2. Cook the product at least 20% longer then in jars or cans to insure the mass is cooked throughout.
  3. With liquids the retort bags can hold more. Example 8oz pouch can hold 16oz water.
  4. With solids such as meat. Cut the meat in thinner slices, load flat, do not put a big lump in the bag.
  5. Approximate 2 oz more meat can be put in the bag so long as it is flat.
  6. Load the bags snugly on their edge, off center of each other. 
  7. For double layers, cross the opposite direction for the 2nd layer.
  8. The caner must be snug but not over stuffed. To loose they failure rate doubles.
  9. Fold the edges of the bag into the center before putting on the lid to avoid cutting the bag with the lid.
  10. Use a vacuum sealer with domed and crimping heat wire one or two wires does not make a difference.
  11. Increase the seal time 3.2 to 4.3 depending on the unit.
  12. Flat band heat wires either one or two will have the highest rate of failure.  Upwards of 50% as they do not crimp the bag but rather burn it. 
  13. Let the canner cool to 0 pressure before opening it.  Usually this is 30 to 45 min or more.
  14. Open a properly cooled canner but still hot product and place the bags in ice water.  This will shrink and collapse the bag showing the still vacuum sealed product. Washing the bags will also allow you see if you have leaks. 
  15. Do not let the pressure off the canner with the cock pit.  An overly hot opened canner will allow the bags to pop out and burst open the side seams.  This is the biggest reason for failed bags after cooking. 
  16. Wash the bags check all the seams completely if a seam looks to be weak, place it in the fridge and eat do not store it.
  17. Use bags of water to fill a partial canner.  This creates sterile water for emergency uses and fills the canner to keep the other bags from expanding to much. These bags can be made new each time or reused over and over.
  18. Since the products can only be vacuum sealed when they are cold place cold water in the canner, allow for extra time to heat the entire mass before starting the clock for canning.
  19. Shelf life is looking like upwards of 6 years for meats in a cool storage area. 
  20. Rotate, Rotate and more rotation is best. 
If you have other ideas you would like to contribute to this blog please let us know.  This is a fun exciting new way of canning and storing foods. This information has come from the thousands and thousands of bags canned trial and error. 

Retort Canning of has NO Scientific data from the FDA or USDA for home canners.  The concerns come from non acid foods such as meats!  We are expressing our experiences, but by no way are these experiences authorized data. Can at your own risk!  
As they say, "Re-Heat before you Eat" on any home canned product in glass, cans or retort for best safety practices.  
All home canning is AT YOUR OWN RISK! 

Thursday, November 1, 2012

SousVide-Cooking Site

We have a new web site.  The site has over 5,500 free recipes for the taking.  Add your recipe or take a few it is free enjoy.

Tuesday, September 11, 2012

Sous Vide Cooking, A truly unique kitchen technology

Sous Vide Cooking

A truly unique kitchen technology

There's stovetop cooking, baking, crockpot cuisine, rotisserie-style, barbecue grilling...and then there's sous vide. Originating in France, this cooking style has been used by professional chefs since the 1970s, but homecookers have recently clued in to this method to produce incredibly savory, picture-perfect food.

What is sous vide?

Meaning “under vacuum” in French, the sous vide technique involves immersing vacuum-sealed food in a very low-temperature water bath, where it's cooked slowly and evenly under precise, consistent conditions. Sous vide takes longer than crockpot cooking—some meat dishes require up to 24 hours of immersion however 4 to 12 hours is the normal time frame—but most people agree that the taste is worth the wait.

The science of sous vide cooking

With an average cooking temperature of around 60 degrees Celsius, or 140 degrees Fahrenheit, the sous vide method ensures even cooking and consistency. These low temperatures prevent cell walls in food from bursting, which is what leads to uneven heating. The outside never gets burned or overdone, and the inside is never left raw or undercooked.

Meat is a favorite candidate for sous vide cooking. Even low-quality cuts, or meat that normally cooks tough and stringy, becomes succulent and tender with this method. The collagen found in the connective tissue of meat is hydrated into gelatin, rather than the stretchy white gristle that results with pan frying or barbecuing.

The sous vide technique also produces unique results with cooked vegetables, which can be thoroughly cooked and still retain a firm, crisp texture—no more wilting carrots or mushy peas!

Sous vide and vacuum sealing

Vacuum packing is an important component of sous vide cooking. Because this method uses airtight, sealed vacuum bags, all of the flavor and nutrition is retained in the food. However, it's important to use only vacuum bags that are rated specifically for sous vide cooking—the prolonged cooking times can allow water to seep in to regular vacuum sealing bags.

With quality sous vide rated bags, you can enjoy incredible-tasting meals cooked to perfection, in the style of renowned French chefs.

Vacuum Sealers for Sous Vide Cooking
Find Commercial Sous Vide Vacuum Sealers

Or find  Home Style Sous Vide Vacuum Sealers

Use only Sous Vide Bags to avoid water leaks.

Go here for Commercial Sous Vide Flat Pouches

And here for Home Style Sous Vide Textured Bags and Rolls

Written by Words By Melissa

Copy Write PMG Inc. 2012

Tuesday, July 31, 2012

Retort Canning, Basic Information

Retort Canning
Retort canning is a widely used, safe way of commercial canning foods, typically for retail use. Retort pouch bags are used for canning, a process fast becoming an industry standard for commercial food preparations.
Retort pouches have often been used in field rations, space food and camping foods. A retort pouch is made of multiple layers of flexible laminate. If you’ve seen a Capri Sun juice pouch, you’ve seen an example of a retort pouch. You may have also seen tuna companies, such as StarKist or Chicken of the Sea utilizing the retort pouch sealing method. The metal foil laminate is gaining popularity in use as an alternative to traditional canning methods.
The U.S. Army, Reynolds Metals Company and Continental Flexible packaging originally invented the pouch. Historically, the U.S. military has used the pouches for field rations (MREs or Meals, Ready-to-Eat).
The flexible metal-plastic laminate is able to withstand thermal processing used for sterilization, which makes for a safe food storage environment. The pouch is heated under high temperature for several minutes, under high pressure inside retort machines. Food inside the pouches is cooked, in a way similar to pressure-cooking. This sterilization process kills all common microorganisms and prevents food from spoiling.
The retort canning process is similar to canning, with the exception of the container being flexible. The pouches are not regular Mylar bags. Retort canning uses pouches that have been specifically designed to withstand being hot packed.
Many foods lend themselves to the flexibility of the retort canning method, so today’s canners are moving toward this increasingly popular style of canning.
Find retort canning bags here.

Copywrite PMG 2012

Retort Canning of has NO Scientific data from the FDA or USDA for home canners.  The concerns come from non acid foods such as meats!  We are expressing our experiences, but by no way are these experiences authorized data. Can at your own risk!  
As they say, "Re-Heat before you Eat" on any home canned product in glass, cans or retort for best safety practices.  
All home canning is AT YOUR OWN RISK! 

Thursday, July 26, 2012

Warning on Retort Bags, and Retort Canning

Retort canning is a fun and new way of canning all types of foods.  Look around in your grocery store and you will see many manufactures taking advantage of retort packaging.  The bags all have a different look custom to the manufacture. 
When a manufacture orders bags they are custom built and printed by the millions. The Military  US Gov. has a green bag and Stock Pot Soups has a clear bag. Both the green and clear bags are not available to the general public.   The bags available to any manufacture or end user for homes or businesses is gold.
Retort bags are FDA approved for canning. Mylar bags are not! There is only one bag on the market available for home uses or small commercial food manufactures to use for retort canning.  It is gold in color flat, no gusset, in 2,4,8,and 16 oz sizes. 
Be sure the bags you are buying are gold and have this printed on them.


If you run into a reseller who is promoting bags that they claim are retort bags and they do not fit this description do not can in them.  They are most likely a very thick Mylar bag not suitable air barrier for canning as well as can be toxic when cooked in.   

Americans are innovators that is what makes this country great.  However the creators of bag materials have run extensive studies on the materials for each purpose.  Mylar was not created to be canned in nor was clear flat bags or other plastics. 

Be safe not sorry it is your family that will suffer if you cut corners and use a bag not designed for retort canning.

Retort Canning of has NO Scientific data from the FDA or USDA for home canners.  The concerns come from non acid foods such as meats!  We are expressing our experiences, but by no way are these experiences authorized data. Can at your own risk!  
As they say, "Re-Heat before you Eat" on any home canned product in glass, cans or retort for best safety practices.  
All home canning is AT YOUR OWN RISK! 

Wednesday, July 25, 2012

It's Canning Time! Retort Bags or Jars

It's Canning Time!

Have you discovered the advantages of retort canning?

Canning is a great way to preserve and stock food. Every year, people break out the Mason jars and pressure cookers to prepare batches of fresh fruits and vegetables, jellies and jams, pickled condiments, or even meats, for year-round storage. But did you know there's a better way than bulky Mason jars or metal cans?

Retort canning, the latest in food storage technology, is both convenient and efficient. This method uses special retort packaging, made with flexible metal foil and plastic laminate—think Meals Ready to Eat (MREs) or Capri Sun pouch drinks—that are vacuum sealed to improve the canning process and increase storage times.

How does retort canning work?

The methods for retort canning are very similar to jar canning. You use the same pressure-cooker boiling methods you're used to for regular canning—it's just the storage container that changes.

For retort canning, simply place your prepared food (sliced or diced fruits and vegetables, jams, jellies, pickles, chutney, cooked or leather-style meat) into retort pouches, and seal with your vacuum packaging machine. Please note that retort pouches require higher sealing temperatures than regular vacuum bag, so you'll need either a machine that's designed for retort canning, or an upgraded sealing bar.

Then, boil your pouches in a pressure cooker, just as you would Mason jars. While retort pouch seals are also susceptible to bursting during the pressure-cooking phase, the average rate of burst retort canning seals is less than 1 percent.

Why should you choose retort canning?

There are plenty of advantages to retort canning. These include:

 Improved flavor. With retort canning, all the juices remain in the bag—there's no water transfer either into or out of retort pouches inside the pressure cooker.

 More volume. When you use lower canning pressure of no more than 10 pounds, you can fit an extra 1 to 2 ounces of product in each pouch with no increases in burst seals.

 Elimination of bacteria. Vacuum sealing protects your preserves from bacteria. One note here: Make sure your product is completely cooled before vacuum packaging to ensure 100 percent efficiency.

 Longer shelf life. Retort canned goods last 3 to 5 years or longer—and still taste just as great as the first day they were canned.

 Store more in smaller spaces. Slim, flexible retort packaging takes up less space than traditional Mason jars, so you can put up more food where storage space is at a premium.

In addition to canning, retort packaging has plenty of additional uses. We love retort canning to store emergency water rations. You can also use this method to store quick-serve individual meals—one of our favorites is lightly grilled hamburgers.

Enjoy the advantages of retort canning this season!

At VacuPack, we're introducing two new chamber units, just in time for the canning season. They're smaller, less expensive, and come with upgrades for retort canning. Check out the MiniPack MVS20 and the Sammic 204T on our website— and happy canning!

Written by Melissa

Copywrite PMG 2012
All links must remain active in this article if republished.

Retort Canning of has NO Scientific data from the FDA or USDA for home canners.  The concerns come from non acid foods such as meats!  We are expressing our experiences, but by no way are these experiences authorized data. Can at your own risk!  
As they say, "Re-Heat before you Eat" on any home canned product in glass, cans or retort for best safety practices.  
All home canning is AT YOUR OWN RISK! 

Tuesday, July 17, 2012

Bulk Up Your Stash

Bulk Up Your Stash Why vacuum packing is perfect for emergency survival food More people than ever are looking for long-term food storage solutions for a variety of reasons, from economic to preparatory. Whether you're looking to save money, you're a hiker or outdoor enthusiast, or you just want to be ready in case the world ends, there are plenty of benefits to incorporating vacuum sealing into your emergency survival kit.
Reasons for using vacuum packing If you're preparing large quantities of survival food, there's no better method than vacuum sealing. This technique has several advantages over dry storage, canning, and even deep freezing, including:
Shelf life. Vacuum-packed foods last longer than other storage methods. For food that requires refrigeration, you can prepare, vacuum-seal, and freeze them, and they'll keep for one to two years. If you dehydrate the food first, the shelf life is extended to two years or more. For dry goods and non-perishables, vacuum packing also provides two or more years of shelf life.
Storage space. Vacuum packages have a slim, flat profile, making them easy to store in piles, or even stacks of boxes. They take up far less space than typical canning storage, so you can store more food in a smaler space.
Nutrition and flavor. Vacuum-sealed food retains more nutrients and flavor than other traditional storage methods.
Food safety. Because vacuum packing keeps oxygen away from the food, mold and bacteria can't develop. In addition, the lack of oxygen prevents insect infestations, and the prevention of escaping odors keeps wildlife from invading your stash.
How to make your own MREs MREs, or Meals Ready to Eat, are a great staple for any outdoor trip or emergency survival kit—but they can get expensive. Making your own MREs with vacuum sealing is an affordable—and lightweight—way to build up your emergency food supply. With homemade MREs, you can seal a full day's rations into one package. Here's a quick menu idea for one day:
Breakfast: Two oatmeal packages, two tea bags, 4 oz. ground coffee Lunch: Dried beef jerky, whole-wheat crackers, dehydrated fruit mix Dinner: Beef stew mix (dehydrated vegetables, rice or quick-cook pasta, meat jerky broken into pieces, salt, seasonings)
To vacuum-seal an MRE, package the components for each meal in a separate, regular zip-lock bag, place the bags inside a vacuum pack bag, and then close with your vacuum sealing machine according to the instructions. Be prepared for anything Vacuum sealing can help you put up plenty of emergency survival food for any occasion, ensuring that you're well-stocked at all times. It's the ideal low-cost, space-saving, long-term solution for survival and food storage.


Copywrite PMG 2012

Thursday, June 28, 2012

Fast Food

Fast Food Making your own vacuum-packed “cup of soup” meals Just about everyone is familiar with the “cup of soup”—prepackaged foam containers with instant noodles, dehydrated vegetables, and flavoring. Just pour boiling water into the container, wait a few minutes, and you have a ready-made meal. But did you know that you can make your own instant soup with a vacuum-sealing machine? It's easier than you think, and comes with a lot of great benefits. The advantages of homemade soup packets
One of the best things about making your own cup of soup packages is that they're healthier than instant store brands. You can prepare them using fresher ingredients, and the vacuum packing process keeps more nutrients in food for longer times. Vacuum sealing also preserves flavors, so your soup will taste better. Homemade soup packets are inexpensive, especially when you buy the ingredients in bulk. They're fairly easy to prepare, and don't take a lot of time to assemble and package. In addition, vacuum-packed dehydrated food takes up less space, so you can store more.
Making your own ready-to-cook soup is a great way to prepare for emergency survival conditions. You can also bring a bunch along on camping or fishing trips, or use them as a quick, nutritious meal anytime.
How to make them To prepare your homemade soup packets, you'll need a vacuum sealing machine and a food dehydrator. If you don't have a dehydrator, you can dry out vegetables either at low temperatures in your oven, or with solar power—simply place sliced or cubed vegetables between two screens and lay them outside on a sunny day. However, the USDA cautions against using these methods for drying meat, due to the risk of salmonella. You should use a dehydrator for meat, purchase pre-dehydrated meat or jerky, or use textured vegetable protein (TVP) in place of meat. also offers pre-cooked dehydrated Chicken, Beef and Sausage by the pound or in bulk. This is a long term storage meat already used in many prepackaged meals.
Place quick-cooking pasta or instant rice in a vacuum packing bag, and then add dehydrated vegetables, powdered or cubed bullion for flavoring, and dehydrated meat or TVP. Seal the bag according to the instructions for your vacuum-sealing machine—remember to leave at least an inch or two at the end of the bag to ensure a good seal.
When you're ready to prepare your soup, simply drop the bags into boiling water for a few minutes, and you'll have a hot, tasty meal, ready to eat.
A great solution for emergency food storage and more Whether you want to build up your stock for potential emergency survival situations, or just want to have quick, easy, and portable meals at the ready, making your own dehydrated, vacuum-packed soups and other convenient rations is a great way to be prepared for anything.
Article is copywrite PMG 2012. All use of this article must have all links active. Words By Melissa

Wednesday, June 13, 2012

Happy Trials, Camping, Hiking, Rafting, and the Vacupack

Happy Trails

How to (vacuum) pack for your next outdoor trip

Are you planning on doing some camping, hiking, or even white-water rafting this summer? If you're taking any kind of extended outdoor trip, the best packing tool you can have is a vacuum-sealing machine.

Vacuum packing your supplies for the great outdoors has a lot of advantages:

 Vacuum-sealed bags are waterproof, so they'll survive being stored in a cooler or getting caught in the rain.

 The packages take up a lot less room, so you'll be able to pack more items in fewer bags.

 Airtight vacuum bags don't permit smells to escape, so your food supply won't attract wild or nuisance animals.

 Food stays fresh longer, and won't become infested with bugs.

You can vacuum-pack both food and non-food items to keep everything dry, sorted, and conveniently stored until you're ready to use them.

Preparing and packaging non-food supplies

Many of your camping supplies will benefit from being vacuum-sealed for the trip. It's a good idea to group like items together for packaging—matches and fire starters, flashlights and batteries, toiletries, even paperwork like maps, trail or campground information, and fishing licenses.

The process for vacuum-packing these items is the same as it is for food. Simply place the grouped items in a vacuum bag that's large enough to contain them with a few extra inches of space, and use the vacuum-sealing machine to first remove the air from the bag, and then heat seal the open end.

Fixing camp-ready, vacuum-packed food

With vacuum sealing, your outdoor menu can be as varied as you like. It's easy to not only store non-perishable foods, but also to prepare hot meals that can be ready to eat in just a few minutes.

To prepare foods like trail mix, granola, cereal, dry rice, coffee, tea bags, and dehydrated fruit, simply place in a vacuum bag that has sufficient room and seal as normal.

For hot meals, cook the food ahead of time and vacuum-pack individual servings. You can do this with meat, pasta, rice, potatoes, and even pizza. To reheat them at the campsite, just drop the bags into a pot of boiling water for a few minutes, until the items are heated through.

Keep in mind, though, that vacuum sealing does not protect perishable food from spoiling. Anything that typically needs refrigeration should be stored in a cooler until use.

Vacuum packing can help ensure that your next outdoor trip is smooth and convenient, while broadening your camping menu beyond hot dogs and beans. Happy vacuum-sealed trails!

Words By Melissa

Copywrite PMG 2012
Use of this article is permitted as long as all links remain intacted and functional.

Monday, June 11, 2012

VACUPACK Vacuum Sealers – LEADERS in the Industry

USA or Canada

Vacupack Vacuum Sealers have been around for over 35 years and have built up their business and reputation to become the number one supplier and manufacturer of Vacuum Sealers and accessories in the industry.
There are some consumers who swear by Vacupack quality and durability and it is true that their products are amongst the best designed and truly functional pieces out there.
They are the leaders in the market and all the sealers come with a two year guarantee and a five year service contract so you can't go far wrong there.

Why use Vacupack Vacuum Sealers?

It is true that there are cheaper versions out there in the marketplace but then it is also absolutely true that you get what you pay for! This is just a small list of what Vacupack offers you:

1. Top Quality

2. High Durability

3. 2 Year Warranty

4. 5 Year Service Contract

5. Industry leading products

6. Best Value for your Money

Inferior Vacuum Sealers may well be cheaper but by having a shorter life you would be spending so much more on replacements and repairs than you would if you went for a Vacupack product.

Not to mention the low quality of the product and the negative impact it will have on the storage of your items and you really will be throwing you money down the drain.

If the mechanism that seals the packages does not work properly then it will leave holes in the seal and will impact the contents of the package. Some sealers get too hot and will burn right through the vacuum bags that allows air to get inside which we all know is not what a Vacuum Sealer should be doing.

So How does it actually Work?

You can protect food by vacuum sealing it and it keeps it fresher for longer than if you simply wrapped it and put it in the fridge. The sealer removes the air from around your items and this results in slowing down the process of natural deterioration.

It has been proven many times over that food and lots of other products that have been vacuum sealed will last 3-5 times longer than 'open to the elements' items. You can also Vacuum seal your antiques, collectables, clothes, artworks, guns, shoes, bedding and so much more.

Environmental Benefits of Vacupack Vacuum Sealers

That's right, by using a high quality, high durability vacuum sealer you are doing your bit to save the planet!

There is a huge amount of food being wasted all over the U.S and on average, 25% of food purchased is thrown out to the landfills. It is a shocking waste of food and one that campaigners are trying to bring to an end. This is the great thing about a quality Vacuum Sealer – it saves you money and in doing so – protects the environment.

Vacupack Sealers, if looked after will last ten years and beyond but if the average person is throwing out 25% of food that has gone off and improperly stored then by using a sealer you could save up to 25% of your total food bill every time you go to the stores.
It is so easy to store your food properly with a Vacuum Sealer that you really can save money and protect your food from dangerous deterioration.

Having a Vacuum Sealer from Vacupack is one of the best investments a household or business can make to make sure that food it not wasted and money is saved.

What are the benefits of using Vacupack Vacuum Sealers?

There are plenty of benefits to be had by using Vacuum Sealers for protecting food and here are just a few of some of the best reasons.

Keeping the Freshness – It is a perfect way to store fresh food and keep it fresher for longer than any other method. Everybody loves fresh fruit and veg and by vacuum sealing it you can keep it fresher for longer in a protective environment.

Bulk Buying – It can be cheaper to buy some items in bulk but the problem is that you can't eat it all at once and the food tends to go off leading to more wastage. With Vacuum Sealers you can buy in bulk and put some away for safe-keeping.

Cook in the Bag – You can vacuum seal a variety of ingredients like meat, spices and a marinade to ensure the greatest combination of flavors and with most vacuum bags you can actually boil the items in the bag which offers a great and easy to way to cook food. No BPA in the bags.

Environmentally friendly – You can save money on your regular shop by not throwing out as much waste as you normally would. You can protect food for longer and for added freshness and are not adding to the waste that is damaging our fragile environment.

Home based – in days gone by, Vacuum Sealers were only seen in high-end restaurants but with advances in technology you can have one of these great machines inside your own home to protect and seal as much food as you wish. It is easy to use and is a great investment for the future.

Only Buy the Best!

You have to remember though that the above benefits are only related to quality Vacuum Sealers like those that Vacupack manufacture and distribute. If you go out and buy a cheap one from Walmart and Costco and similar places then you will be in detriment of any benefits that a Vacuum Sealer can bring.

You may even find that by using a low quality Vacuum Sealer you are actually losing more money because if the product is not as efficient as high quality sealers then you will most likely be wasting more food when you realise the bags don't seal properly or the heat has left little holes in the bag to allow air to infiltrate.

Vacupack Vacuum Sealers and accessories offer you a great choice to protect your food hygienically and for ultimate freshness. It will also save you money on you food bills and to top it all off you will be doing your bit for the environment. There is no better time than now to invest in a high quality Vacupack Vacuum Sealer.

Copywrite 2012 PMG
Reused of this article is only allowed with all links and credits still working and intacted.

Thursday, June 7, 2012

All the Fuss about Food Storage

Since the Katrina disaster the economic crash of 2008 and the onset of possible earths destruction in 2012. The increase awareness in self preservation has become a widely talked about subject.

Feeding ones family, is the top of the list of disaster preparedness concerns. Without food it makes it hard to be productive in a day. Without food for weeks we simply cannot survive.

Creating food storage for your family and extended friends and neighbors gives one a sense of calmness and security. All the fuss about food storage is really a way for people to feel more valuable to their families and community if a disaster should happen.

Just like having an emergency financial fund the emergency food, water, clothing, medical supplies, special diet needs, along with other personal cleansing items creates a sense of well being. Knowing that a work lay off or other financial situation happens we can still pay our bills from our emergency fund. The emergency food storage will also allow us to cut back on expenses while we are finding another job or cleaning up a natural disaster.

All the fuss about food storage is just good common sense knowing no one else is responsible for our lives but us. Although in the USA we live in one of the best countries in the world. The USA is a country which goes to great lengths to protect and help in times of disaster. Expecting our government to be there for our afternoon meal is just plain ridicules.

Buying a vacupack vacuum sealer to package up a few bags of rice, grains, and beans dehydrated vegetables and other staples to help your family and friends in time of need, will also keep your stomach happy. Vacuum sealing food storage is not about hording it is about being self sufficient until the world can recoup and get back on its normal day to day routine.

Be positive, be helpful, be grateful we live where even the lowest of incomes can buy food and make a bucket or box of emergency food supplies, just in case!

Vacupack vacuum sealers range from $50.00 to $50,000.00 we have a unit for you.  Great warranties, repair old units and buy all the supplies in bags or rolls to create a usable emergency food plan for your family. Remember your friends and neighbors too as not everyone is a savy as you.

The following is a sample of just a few videos we have to offer about vacuum sealing and food storage. These next videos we hope will give the viewer a brief look at vacuum sealing, the different types of home units, sealing in paper for better results. Also vacuum sealing in jars and finally buckets a great way to protect your food storage from rats, and floods. Buckets are a great overall protection for food storage and medical supplies. See many more videos explaining all types of food storage and retort canning. We offer both home style and commercial chamber style vacuum sealers. See all the products on Youtube and our many web sites.

More than Food

More than Food

The benefits of vacuum packing for seasonal storage

You already know that vacuum sealing is a great way to increase food storage space and extend the shelf life of perishables—but did you know that you can also vacuum-pack non-food items and enjoy many of the same advantages?

Most of us rotate clothing, bedding, and other household staples according to the season. We pack away heavy blankets and jackets in the spring, and put away shorts and bathing suits in the fall. This seasonal storage can take up a lot of space—and if you don't have big closets, things can get disorganized fast.

How can vacuum sealing help?

Just as it does for your food, vacuum packing fabric items creates much smaller, space-saving profiles. Instead of creating bulky piles of thick, folded blankets, you can place them in vacuum-seal bags and store a short stack of slender packages.

Nearly any type of material item can be vacuum-packed to take up far less space in your closet, attic, or basement, including:

 Blankets, sheets, and towels

 Puffy jackets

 Hats, mittens, and gloves

 Winter or summer wardrobes

 Outgrown baby items

 Decorative pillows or bed pillows

 Fine linens or expensive formal wear

The process of vacuum sealing non-food items is the same as food storage. Simply place the folded item in a vacuum bag, and use your vacuum packing machine to first remove the air from the bag and then heat-seal the opening.

Vacuum packing storage advantages

In addition to saving tons of space, vacuum sealing your seasonal items brings many more benefits, such as:

 Keeping blankets and clothing free of dust, moisture, and mildew

 Preventing infestations of fleas, moths, bedbugs, and other insects

 Forming an airtight seal that keeps odors away

 The ability to reuse vacuum seal bags to store next season's items

If you've been considering an investment in a vacuum-sealing machine, but weren't sure you would store enough food to make your purchase worthwhile, take a peek at your closets. Are they overflowing with bulky, disorganized seasonal items? If so, vacuum packing makes an ideal solution for all your storage needs.

Words by Melissa

Copy Right PMG 2012.
Copy and used of this article is only allowed if all links remain.

Find Vacuum Sealers at. and in Canada

Tags: vacuum packing|vacuum sealing|food|vacuum-sealing machine|food storage|vacuum packed|food storage life|bedbugs|moths|organize|cloths|

Saving Seed from the Garden

Every year a few gardeners ask about saving seed from their flowers and vegetables. We would not have the wonderful heirloom varieties if someone hadn’t kept the seeds year to year. Seed saving can be a rewarding and cost saving way to garden, but beware of the pitfalls.

Not every plant’s seeds are worth keeping. Hybrid plants are developed by crossing specific parent plants. Hybrids are wonderful plants but the seed is often sterile or does not reproduce true to the parent plant. Therefore, never save the seed from hybrids. Another major problem is some plants’ flowers are open pollinated by insects, wind or people. These plants include squash, cucumbers, melon, parsley, cabbage, chard, broccoli, mustard greens, celery, spinach, cauliflower, kale, radish, beets, onion, and basil. These plants cross with others within their family. The only way to maintain the original variety is to isolate by large distances. Isolation is often impossible or impractical in a home garden.

Some seeds may transmit certain diseases. A disease that infected a crop at the end of the growing season may do little damage to that crop. However, if the seed is saved and planted the following year, the disease may severely injure or even kill the young plants.

What can you save? Standard or heirloom varieties that are not cross-pollinated by nearby plants are good candidates. Many gardeners successfully keep beans, tomatoes, lettuce, and peppers. Plants you know are heirloom varieties are easy to save. Ask the person or organization you obtained the seed from how they did it. Some people like to experiment, but make sure you don’t bet the whole garden on saved seed.

When saving seed, always harvest from the best. Choose disease-free plants with qualities you desire. Look for the most flavorful vegetables or beautiful flowers. Consider size, harvest time and other characteristics.

Always harvest mature seed. For example, cucumber seeds at the eating stage are not ripe and will not germinate if saved. You must allow the fruit and seed to fully mature. Because seed set reduces the vigor of the plant and discourages further fruit production, wait until near the end of the season to save fruit for seed.

Seeds are mature or ripe when flowers are faded and dry or have puffy tops. Plants with pods, like beans, are ready when the pods are brown and dry. When seeds are ripe they usually turn from white to cream colored or light brown to dark brown. Collect the seed or fruits when most of the seed is ripe. Do not wait for everything to mature because you may lose most of the seed to birds or animals.

Beans, peas, onions, carrots, corn, most flowers and herb seeds are prepared by a dry method. Allow the seed to mature and dry as long as possible on the plant. Complete the drying process by spreading on a screen in a single layer in a well-ventilated dry location. As the seed dries the chaff or pods can be removed or blown gently away. An alternative method for extremely small or lightweight seed is putting the dry seed heads into paper bags that will catch the seed as it falls out.

Seed contained in fleshy fruits should be cleaned using the wet method. Tomatoes, melons, squash, cucumber and roses are prepared this way. Scoop the seed masses out of the fruit or lightly crush fruits. Put the seed mass and a small amount of warm water in a bucket or jar. Let the mix ferment for two to four days. Stir daily. The fermentation process kills viruses and separates the good seed from the bad seed and fruit pulp. After two to four days, the good viable seeds will sink to the bottom of the container while the pulp and bad seed float. Pour off the pulp, water, bad seed and mold. Spread the good seed on a screen or paper towel to dry.

Seeds must be stored dry. Place in glass jar or envelopes. Make sure you label all the containers or packages with the seed type or variety, and date. Put in the freezer for two days to kill pests. Then store in a cool dry location like a refrigerator. Seed that molds was not sufficiently dry before storage.

Seed viability decreases over time. Parsley, onion, and sweet corn must be used the next year. Most seed should be used within three years.

Seed saving is essential for maintaining unusual or heritage vegetables and flowers. It is a great way to propagate many native plants too. There are numerous seed saver exchanges, clubs, and listings in magazines like Organic Gardening. Although you shouldn’t base your entire garden on saved seed you may want to give seed saving a try.

How to save seeds:


o 1

Select plants that you wish to save early in the season. Look for plants with healthy growth habits, abundant flowers or exceptional flavor.

o 2

Allow some faded flowers to remain on the plant toward the end of the growing season. The end of the bloom cycle is triggered by shorter daylight hours. Seeds will begin to form as flower production comes to an end.

o 3

Harvest seeds when the seed heads are dry to the touch and brown. Gather seed pods by hand or with clippers if stems are tough.

o 4

Allow vegetables to over-ripen on the plant before harvesting the seeds. Vegetable seeds are ready to harvest when the fruit is easy to pull off the plant. Beans should be dry and rattle inside their seed casings. Corn should ripen and dry on the stalk. Tomato seeds can be squeezed out of very ripe fruit and dried on paper towels in the sun.

o 5

After harvesting, place seeds on top of a water heater to dry for up to one week. Allow to dry thoroughly before storing.

o 6

Store seeds in their own protective pods or shake them free and store loose in paper envelopes. Harvested seeds should be kept in paper, never plastic, containers. Plastic may cause delicate seeds to rot.

o 7

Label each seed envelope with the variety and date harvested. Use a waterproof pen to avoid disappointment and confusion later on.

o 8

Place the labeled envelopes inside an air-tight container, such as a mason jar, and store in a cool, dry location until the next planting season. A desiccant made of 1 tablespoon powdered milk wrapped in a paper towel and placed inside the container will help absorb moisture.

• BHG Perennial

From Better Homes and Gardens Free Perennial Gardening Guide at

• Heirloom Vegetable

Organic, Non Hybrid, 200 Rare Heirloom Varieties 316-452-5581

How to Save Tomato Seeds

Image by: wintersown

It's nice to be able to save your own tomato seeds!

You may have brought home a particularly delicious tomato from the supermarket, or gotten an heirloom tomato from a Farmer's Market, or grown one in your own garden that is so wonderful you want to save the seeds from it and grow them next year. Nothing ever tastes quite as good as a home-grown tomato!

So, how do you save the seeds? The method is easy to's a little gloppy, and it's a little funky, but you'll be able to save seeds in a manner that will lesson the occurence of tomato disease while giving you plenty of seeds to germinate, and with left-overs to share or trade. This seed saving process is a process of fermentation.

Select to save seeds from a tomato that has a flavor that you love....if you're a home gardener and saving seeds from tomatoes that are growing in your garden choose tomatoes from the very healthiest looking plants.

Take your chosen tomato and slice it in half across the middle (it's "equator"). With a spoon or your well-washed fingers scoop out the seeds and their gelatinous "goo" into a clean cup or container. Add a couple of tablespoons of water to the seeds. Cover the container with a piece of plastic-wrap and then poke the plastic-wrap with a paring knife or pen point to put a small hole in it...this is to allow for air-transpiration. (A little fresh air needs to get in and out of the cup to help foster fermentation.)

Place the container of seeds in a warm location; a sunny windowsill or the top of the refrigerator are both excellent sites to place the container of seeds. Now Mother Nature will take over and begin to ferment the seed and water mixture. This takes about two or three days. Each night remove the plastic-wrap, stir the seed and water mixture, and then replace the plastic-wrap, if you use a new sheet of plastic-wrap then don't forget to put a small hole in it for air-transpiration. The top of the liquid will look "scummy" when the fermentation process has seperated the "goo" from the seeds. It also helps destroy many of the possible tomato diseases that can be harbored by seeds.

Take the container of fermented seeds to the sink and with a spoon carefully remove the scummy surface. Then pour the container's contents into a fine kitchen sieve and rinse the seeds with water several times...stir them while they're in the sieve to assure that all surfaces are thoroughly rinsed. Give a few sharp taps to the sieve to help remove as much loose water as possible from the seeds.

Line an open plate with a piece of waxed paper or a large automatic-drip coffee filter. Place the rinsed seeds onto the wax paper or coffee filter and spread them about so they are in a single layer. Place the plate in a safe location where the seeds can dry for a few days. Stir the seeds a few times during the drying process to assure that all their surfaces are evenly dry. Spread them out again into a single layer after each time you've stirred them. Tomato seeds are thick and can take up to a week to dry thoroughly. If you're having a rainy week that drying time may lengthen by a few days.

How do I know when the seeds are dry? Dried seeds move quickly and easily across a plate, they do not stick to each other.

How do I store them?

I like paper packets or some folks like plastic. Whichever envelope style you choose is a matter of personal preferance. If you choose to store your seeds in plastic the seeds must be BONE DRY....otherwise any moisture in the seeds will be transferred to all seeds inside the plastic packet, it will foster mildew and rotting and the seeds will be ruined.

How do I label them?

Tomatoes are generally self-pollinated so there is rarely a chance of cross-breeding. If you save and trade your seeds you might wish to describe your trade offering as "open-pollinated" tomato seeds. That way the trader knows that Mother Nature was solely involved in the fertilization of the flower which produced the tomato that you have saved seeds from.

Onto the packet write the tomato variety name (if you know it) or a very good description if you don't, add the term "open-pollinated" if you're sharing or trading your tomato seeds, and also add the current year to the packet description.

And that's that! Do enjoy saving tomato seeds and growing your own tomatoes at home from them. Home-saved tomato seeds are a wonderful gift to tuck into a holiday card for when you want to add a "little something extra", or to share with friends and neighbors.

Trudi Davidoff

Entered by Trudi_d

Food Saving Tips

Food Saving Tips

Vacuum-sealing dehydrated foods
*Dehydrators purchased at*

Vacuum packing is a great way to store and save a lot of food, especially if you have limited space. While this method of storage works well for fresh food, you can also use vacuum sealing to store dehydrated vegetables, fruits, and even meat.

By combining dehydration with vacuum sealing, you can extend the shelf life of your food. Cooked and dehydrated meat, also known as jerky, can be vacuum-packed and stored for two to three months. With fruits and vegetables, you can expect at least a year, and often longer.

Dehydrating at home

Dehydration is the process of removing most of the water from food. Moisture is one of the primary causes of food spoilage, so dehydration lets your food last longer without going bad.

You will need a dehydrator, which is a fairly inexpensive piece of equipment designed to safely remove water through a heating process. Follow the manufacturer's instructions for dehydrating different types of foods.

You can use a dehydrator to:

 Make dried fruits, such as raisins, prunes, dried apricots, apple or banana chips, dried cranberries, and more

 Use salted, cooked meat to make jerky

 Turn pureed fruits or vegetables into “leather” (dried strips that are similar to jerky)

 Dehydrate fresh or frozen vegetables to make easy soups and stews

How to vacuum-seal dehydrated foods

There are a few different ways you can go about vacuum packing your dehydrated food for long-term storage. The preparation method you choose should depend on the type of food, and where you plan to store it.

Vacuum bags: This is the most basic method of vacuum sealing, which uses strong plastic bags that are designed specifically for vacuum packing. The vacupack vacuum packer removes all the air from the inside of the bag, and then uses heat to seal it closed so air, moisture, insects, and bacteria can't get in.

Vacuum bags by themselves are a good way to store jerky, fruit, and vegetable leather, and sturdier dried goods like legumes and herbs.

Vacuum sealed jars: Many vacuum packing machines include an attachment that allow you to create a vacuum seal for Mason jars, which are the most common type of canning jars. For vacuum-packed jars, you should soften and sterilize the lids and seals as you would with a regular canning process. Make sure everything is completely dry before using the vacuum packer attachment to form an airtight seal.

Vacuum-sealed jars are ideal for storing dried fruit or fruit chips, dehydrated vegetables or vegetable mixtures, and any “soft” dehydrated food that would be likely to get crushed in a vacuum bag.

Dehydrofreezing: This method combines dehydration and vacuum-sealing with freezing. Simply freeze whatever you're storing in a single layer on a large baking sheet, and then store the frozen food in vacuum bags. Dehydrofreezing allows you to store softer foods directly in bags without crushing.

Keep your food longer

Vacuum-sealing dehydrated foods is an excellent way to stretch out shelf life. It's also a great source of convenient, healthy food and snacks for your family. With these storage methods, you can enjoy fruits and vegetables anytime, without having to constantly run to the supermarket.

Words By Melissa

Find vacuum sealers at or at in Canada.
Jar Sealers can be found at
Dehydrators can be found at
All types of bags and rolls can be found at all three sites above. 

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Tags: vacuum sealer|vacupack|survival|food storage|dehydration|canning jars|vacuum packer|dehydrated foods|mason jars|bags|rolls|

Wednesday, April 25, 2012

Vacuum Canning?
The advantages of retort canning over traditional glass jars If you've ever seen Meals Ready to Eat (MREs), then you've seen an example of retort canning—preserving food in sealed foil pouches rather than glass jars. This style isn't reserved for the military, either. You can find retort canned food in just about any supermarket, usually for meat and fish packaging. However, you can also do your own retort canning at home using a vacuum packing machine.
The retort canning process
Retort canning has similarities to both vacuum sealing and traditional canning. To take advantage of retort packaging, you'll need special retort pouches, which are made with a flexible metal foil and plastic laminate. Since these pouches require higher heat levels to seal, you'll also need to either purchase a vacuum sealer that's equipped for retort canning, or upgrade the heat bar on your current vacuum sealer.
The first part of the process is the same as vacuum packing. Place the food inside the foil pouches, leaving a few inches at the end for a strong seal, and then use the vacuum packing machine to remove the air from the pouch and seal the end.
Next, the pouches must be sterilized, just as with traditional canning jars. This is done by boiling the retort pouches in a pressure cooker.
It's important to note that, also similar to traditional canning, some of the seals won't hold during the sterilization process. In general, less than 1% of retort pouch seals will burst in a pressure cooker. Any food with broken seals should be refrigerated and consumed within 24 to 48 hours.
Advantages of retort canning
In many ways, retort canning has an edge over traditional canning methods. Some of the benefits of this method include:
 Longer shelf life: Retort canned foods can be good for 3 to 5 years or longer.
 Space-saving convenience: The slim foil pouches take up far less room than glass mason jars, and can be stored easily in boxes or drawers.  Corrosion control: The lids and rings of canning jars are prone to rust, which can contaminate preserved food. Retort packaging is corrosion-resistant.
 Lower casualties: A greater percentage of retort pouches retain the seals during pressure cooking. Also, glass jars break when you drop them—foil pouches don't.
If you enjoy doing a lot of home canning, or if you produce food that you plan on selling, retort canning can be a practical investment that will save money while allowing you to increase the amount of stored food. Retort pouches are perfect for quick lunches, camping trips, care packages, and a wide variety of home uses.
Happy retort canning!

Written by
Words By Melissa
This article may only be used with all links active

Retort Canning of has NO Scientific data from the FDA or USDA for home canners.  The concerns come from non acid foods such as meats!  We are expressing our experiences, but by no way are these experiences authorized data. Can at your own risk!  
As they say, "Re-Heat before you Eat" on any home canned product in glass, cans or retort for best safety practices.  
All home canning is AT YOUR OWN RISK! 

Tuesday, February 21, 2012

Vacupack Deluxe Home Vacuum Sealer, Made in Italy

The Vacupack Deluxe is one of our newest units to carry the Vacupack name. Each Vacupack product is tested for several years in several home and commercial kitchens before they carry the Vacupack name. Many units never make the grade and are passed by.

We test these units throughly to ensure we can full fill our customers needs the first time. Not all vacuum sealing situations are created equal. We take our job seriously, satisfiying our cutomers needs is our #1 Goal.

The Vacupack Deluxe falls in the catagory of home use, moderate production. That is to say the Vacupack Deluxe is perfect for the home owner who is looking for a very well built appliance that will last 10 to 12 years trouble free.

Excellent vacuum with 26-27 Hg. Jar Port accessory for pump only vacuum used for sealing up canisters and canning jars. Automatic and Manual modes to give the operator the choice of how much vacuum to draw or for the larger items needing more vacuum time.

A production cycle of 18 to 28 bags before cool off is needed. Continue quick usage of about 25 minutes.

The suction port is extended to help prevent liquids being drawn into the motor. However caution should be used as liquids will damage the unit.

Very lite liquid can be sealed with the Vacupack Deluxe. It is suggested that wet products such as fish and meats be patted dry with a paper towel before vacuum sealing. Prefreezing is excellent if possible. Also the use of a paper towel in the bag will help to prevent liquid from cheese or sauce gushing across the heat bar at the time of sealing, resulting in a poor quality seal.

Thursday, February 16, 2012

Vacupack Canada Marketing Inc

PMG is very excited about our new International roots. As of Feb 14th 2012 Vacupack Canada is now official. Our distribution center will be available to all Canadian customers by mid March. All the great products we sell in the USA will be available to all Canadian customers. This will save our Canadian customers customs and duty charges as well as shipping fees.

The Toll Free number to call is valid in Canada 1-800-227-3769 and all web sites now carry the .ca for Canada.

This is a very exciting move for us at PMG and want to thank our many Canadian customers for their patients while we are expanding to better suit their needs.

Thom Dolder and Staff

Professional Marketing Group Inc.
Vacupack Canada Marketing Inc.