Vacuum Packer and Cryovac Vacuum Sealing By PMG

Create Budget Wise Holiday Gifts for Friends and Family with your Vacuum Sealer

2011-12-11T16:16:00.000-08:00

Another Holiday Season is just a few weeks away. Have you ever thought of using your vacuum sealer and jar attachment to make gifts in a jar?

At our local craft show this year, a fantastic booth stood out. A woman had used her vacuum sealer with the jar attachment to create gifts inside old sauce jars. Mason or canning jars of all types with wide or narrow mouth lids can be reused for all types of projects. This vendor had the traditional and always loved, cookie and cake or soup mixes, which are great whole family gifts for neighbors, co-workers, bosses ect. But she also had little wonderlands of tiny dolls, box cars, even pet treats and toys. To finish out the look a pretty paper, Christmas or other was wrapped over the screw lid and then tied with a ribbon.

If you own a vacuum packer and the jar sealer attachment, maybe this would be a budget saving idea this Christmas.

Happy Holidays to all and thank you for another great year.
Sincerely
PMG
Thom Dolder and Staff

Dried Eggs, How do I use them???

2011-11-11T12:46:00.000-08:00

Food Storage:
Many of you may have seen the National Geographic series on people they call Prepper’s. The series can be viewed on YouTube.
The National Geographic series shows people who believe for one reason or another their calm quite world may be disrupted in a massive way. These people have taken steps to dramatically change their lives to survive or endure these so called coming disasters.

Vacuum packers have been around since the 40’s and really have not changed much. Unlike the electronic industry with a change almost monthly to blog. The vacuum packing industry is pretty basic with few changes from year to year. Creating an exciting blog can be a challenge.

With that said the Prepper’s have given us a new thing to blog about! (We are in the packaging industry, preppers need packaging. We stand neutral on the disaster information discribed in the series)

Vacuum packing food for long term storage is not new. Buy food, vacuum pack, and use when you are ready. A smart way to save money, eat today at yesterdays prices. The best way to eat high quality food at home.

But how do you cook with dry eggs, dry beans, whole grains, and so many other products that in everyday life are usually bought in a fast easy to fix box or can?

Food storage is generally raw whole items for maximum storage time. Vacuum packing raw almonds will last 10 years as with roasted salted Almonds only have about a 1 year shelf life. Unless you like eating unsalted un-roasted Almonds, one needs to know how to prepare them as your family is used to eating them.

We did a poll.
What #1 stored food items are most confusing to prepare.
• Dried Eggs
• Raw Nuts
• Bean Dried
• Whole grains
• Dehydrated Meat
• TVP
• Powder Milk
• Powder Cheese
• Tomato Powder
• Sprouting Seeds

We did some research on each of these and many more items people are storing and how to actually use them, and most importantly want to eat them.

#1 Dried Egg

What we found with eggs is they are dangerous to dehydrate in your home dehyrator or oven do not try to make your own dehydrated eggs…. Eggs carry Salmonellae bacteria, when ingested can cause illness. Salmonellae reproduce rapidly at temperatures between 40 degrees F, and 140 degrees F. We do not recommend dehydrating eggs for storage. Only buy eggs that have been professionally dehydrated under strict manufacturing guidelines. These manufacturing plants are required to test each batch for Salmonellae. Only store professionally manufactured FDA approved dried eggs.

• Reconstituting Dried Eggs

To make as a scramble: Mix 2-1/2 tbls part dried egg with 2-1/2 tbls parts warm water, whip together and cook as you would 1 raw egg.
To use in baking: Mix 2-1/2 tbls dried egg equals 1 raw egg. Raw eggs do not add moisture to a recipe. There is no need to add water to the recipe when using dry eggs. If you feel your recipe is dry then add water at the end, most times there is no need to add water with dry eggs to cakes, muffins, biscuits, and breads.

• Breakfasts:

Scrambled Eggs *6 eggs*
1C. dried whole eggs
½ T. salt
1/8 T. pepper
2 T. dry milk
1-1/2 C. water
Tbls oil

Mix or whip eggs into water until blended. Add salt, pepper, and dry milk and mix together. Add oil to frying pan. Cook over low heat, stirring continuously until dry and crumbly. Add more flavors. Rehydrate diced bell peppers, onions or garlic, also consider TVP or dehydrated Sausage. Cooking with dried eggs is as easy as raw eggs once they are rehydrated. Just like a raw egg, rehydrated dried eggs store properly chilled and use within 12 hours, best to mix and use immediately.

• Baked Eggs:

1 c. dried whole egg
1c. water
Salt and pepper to taste
4T half and half
4t margarine
Rehydrated eggs and beat well. Pour mixture into a shallow baking dish or 4 custard cups. Season to taste, maybe add some bacon bits, TVP or dehydrated Sausage. Spoon 1T. Half and Half over each serving, dot with 1t. Margarine
Bake in preheated oven 350 degrees until eggs are set about 15 minutes.

• Whole Wheat Pancakes:

2 C. Wheat Flour
2t. baking powder
4T. sugar
5T. dried whole egg
6T dried milk
½ t salt
2C and 5T water
4T oil

Sift dry ingredients. Add water and oil, stir until moist. Cook on griddle or pan at medium heat. Serve with topping.
Another variation rehydrates sausage, chicken, beef, TVP, or dried vegetables, mix into batter before cooking to make a filling meal.

• Main Dishes:

Homemade Egg Noodles
1-1/3 C sifted dried whole eggs. *When eggs have been vacuum packed they pack very hard it is necessary to sift the eggs to properly measure*
2 C. sifted flour
¾ C. water
1-1/2 t. salt

Sift dry ingredients together. Add water to the dry ingredients and mix well. Knead the dough lightly. Separate into smaller portions to roll our very thin on floured board. Cut rolled dough into strips. Cut the stirs into desired size pasta portions. Or while rolled out flat use a glass or cookie cutter to cut shapes for stuffing with cheese or meats for ravioli. The options are endless with the dough make the pasta the size and shape you enjoy eating.

To store noodles, spread out on wax paper and dry thoroughly at room temperature. When dry, store in a covered container in the refrigerator, or freezer. This makes about 1 pound of dry noodles.
To cook noodles: Cook dry noodles in boiling water or broth for 12 minutes. No extra salt is needed buy may be desired.

• Egg Pizza

1C. dried whole eggs
1-1/3 C. Water
½ t salt
¼ t oregano
Pepper to taste
2T. Margarine or oil
1/4C Pizza sauce
½ C. Shredded Mozzarella cheese or if using storage food rehydrated Mozzarella cheese.

Beat dried egg, water, salt, oregano and pepper with whip. Heat margarine or oil in skillet until sizzles from a drop of water. The oil needs t be hot enough for the egg mixture to set at the edges at once. Pour in egg mixture. Before the eggs cook completely spread pizza sauce and sprinkle with cheese. If you like more items on your egg pizza add rehydrated TVP, sausage, chicken, beef, or vegetables of your choice. Slide from pan and slice like a pizza to serve.

• Bread or Rolls

3T. dry yeast
2-1/4 C lukewarm water
1/3 C. dried whole egg
1/3 C. water
¼ C. dry milk
¼ C sugar
1T. salt
1/3 C. oil
9 C. flour

Reconstitute the dried egg with 1/3 cup of the water, beat well. Combine the yeast and lukewarm water in another large mixing bowl. After yeast is active about 3-5 minutes, Add egg and dry milk, gently mix. Sift together flour, sugar and salt. Slowly add the flour mixture to the eggs and dry milk and yeast. Mix all ingredients so far together well. Turn dough out on floured board, suing remaining flour, kneed until smoother and elastic.
Form dough into a smoother ball, place back into a greased bowl. Cover and let rise until dough is about double in size. Punch it back down. Turn out on a floured board and allow to rest 15 minutes. Shape into loaves or rolls and place in lightly greased pans. Let rise in warm place until dough doubles in size. Bake at 359 degree F. for 40 minutes for bread and 14 minutes for rolls. This recipe makes 2 loaves of bread or 5 dozen rolls.

These are just a few recipes’using dried eggs. The dried eggs are versatile and easy to use in everyday life. FDA approved professional dehydrated eggs, a great item to have on hand.

VacUpack Deluxe, Italian built, Excellent Quality Home Style Vacuum Sealer

2011-08-03T12:27:00.000-07:00
A new look at PMG. The Vacupack Deluxe, a great home style unit that is built in Italy, comes with a full 2 year warranty. The budget priced VacUpack Deluxe offers 3 modes of operation to suite any vacuum packing need includes an accessory hose for jars or canister use.

Check out the new unit in the VacUpack brand of vacuum sealers.
http://www.officialvacupack.com

Canning Season is upon us NOW!

2011-07-26T16:15:00.000-07:00
We have been very busy at PMG the past few months helping people get ready for canning season. Here in Washington, near Seattle the weather has been very cool, cloudy and raining. The only things doing well in the garden are the greens, like Lettuce, Mustard Greens, Kale ect. Although our family and all our neighbors like eating fresh greens, the question came up, how can we preserve with canning some of these greens, especially the Mustard Greens and Kale.

Just for your info, we found a Cajun cook on YouTube who shows how to cann Mustard Greens. Here is how for retort bags. Really the same as jars just in your bags.

1) Steam the greens until wilted.
2) Precook bacon and onions together.
3) 1/4 teaspoon Season Salts, he had a special southern style but I think a flavor of your choice would do fine.

Add bacon, onions, wilted greens and season salt into container glass jar I choose a retort. Then ad water to cover. Put your lids on or in the case of retorts seal in your vacuum packer. Now pressure can 11 pounds of pressure, he said for 70 minutes for the 8 oz jar or in the case or retort packages a bit less for 4 oz but only maybe 5 minutes as the bacon needs the time.

This is one I will be doing this year, store what grows!
Happy canning!

Retort Canning, more on prep, care and safety tips.

2011-05-19T12:09:00.000-07:00
Vacuum packing is storage not preservation. Retort canning is a bit of both. While you are stuffing retort bags, sealing them it can take up to 30 minutes or more. Be safe put sealed bags on ice or refrigerate while you are processing the balance of the bags to fit into a pressure canner. Bacteria and botulizum can grow very fast in a warm non oxygenated container. Be safe keep all products very cold until you are ready to fill the pressure canner and start the cooking process.

When we have only one or two bags say from left over roast, or chicken. We vacuum seal them and then freeze them. When we have collected enough frozen packages we thaw them in the fridge over night and then put them into the pressure canner for processing.

Here is a quick video.

More about Retort Canning and Vacuum Sealers

2011-05-10T15:44:00.000-07:00

More tips on retort canning. Side seams and expansion can be an
issue this video will help to better explain that process.

Vacupack Elite Sealing a Wet Bag! No other home style unit can do this!

2011-04-22T12:36:00.000-07:00
This is one of the many videos about the Vacupack Elite. This one shows how easy it is to seal a wet bag. Thom Dolder shows how to clean up any wet in the channel and about the side jar port which diverts water away from the pump and motor. This is really a nice unit very stylish, high production, Italian and American quality.

Update resource guide for canning times.

2011-04-13T15:27:00.000-07:00
USDA Publications
USDA Complete Guide to Home Canning, 2009 revision

http://www.uga.edu/nchfp/publications/publications_usda.html

The guide we previously posted was brought to our attention some facts were out of date. Mostly times to can meats has been dropped from 90 minutes to 75 minutes. Glad it went that way instead of the other. Better to be safe than sorry!
However we feel it is very important to have accurate information and what better information than from the USDA. So check out the link for canning times. Thanks for the info keep it coming!

A Vacuum Sealing Machine Can Be a Great Tool for Your Home Business

2011-02-01T12:36:00.000-08:00
Professional Marketing

A Vacuum Sealing Machine Can Be a Great Tool for Your Home Business

A Home-Based Business Can Benefit From a Vacuum Packing Machine

Retort Pouches Offer Great Advantages to Home-Based Food Businesses

Syndicated 11/15 to LinkVine, UAW, SYA

Keywords: vacuum sealing machine, vacuum packing machine, retort pouches

Anyone in the food-service business, from the owner of a five-star restaurant to a street vendor, knows that one of the greatest impacts on his bottom line is spoilage. In view of this, it makes sense to utilize any tool available that will eliminate this problem. One of the most affordable and money-saving tools currently available is a vacuum sealing machine. Basically, this method of preservation prevents oxidation by excluding air from food, thus avoiding the growth of mold and bacteria and preventing the freezer burn, drying and shriveling caused by exposure to air and moisture.

Aside from preventing undue spoilage, small businesses can save time and money in other ways through use of a vacuum packing machine. For example, many family-owned restaurants have discovered the benefits of doing their own butchering, purchasing a whole side of beef, breaking it down, and sealing and freezing the parts for use when needed.

Caterers can use this packaging method to keep fresh-frozen samples of their specialties ready for tasting by potential customers, while delis, pizza parlors, home bakeries and candy makers can vacuum-seal excess product to sell at a later date. Many restaurant kitchens cook basic ingredients like stock, sauces and gravies in large quantities, then store them in vacuum-sealed bags for use when needed.

Aside from these advantages, the ability to buy in bulk and prepare dishes in advance is both efficient and cost-effective. Additionally, many restaurant owners and caterers are more often patronizing small cooperative farms and farmer's markets for locally grown produce, and/or growing their own herbs and produce. The downside to growing your own or buying locally is the short shelf life. Nevertheless, “locavores” are lured to eateries that feature this produce, making vacuum packing for food preservation yet another benefit of owning this equipment.

Another recent packaging innovation is the retort pouch (which, contrary to popular belief, does not hold a kangaroo's snappy comebacks). This type of container consists of several layers of laminated materials, made to stand up to extreme conditions such as high heat, falling, bending, freezing and cooking. It's easy to open, it’s re-closeable and its contents can last up to five years without refrigeration. Until recently, the largest consumer of these packages was the Army, which packed servicemen’s field rations in the pouches because they are lightweight, easy to transport and can take a beating. Many products are now substituting retort pouches for metal cans, notably moist pet food and tuna. However, other products, including soups, sauces, seafood and several other pre-cooked foods, are now appearing on grocery store shelves everywhere. Small food operations would do well to investigate the retort pouch as an adjunct to vacuum packing machines, as both are very consumer-friendly packaging methods that can give sales and distribution a boost in the bottom line.

Reproduction permitted only when all active hyperlinks are included. 2010 All rights reserved.

Stephen Daniels is an acclaimed internet marketing strategist. If you need a vacuum sealing machine or retort pouches for home, commercial or industrial use, he recommends http://www.vacuumpacker.com. They offer a variety of supplies and a full-service repairs and parts department.

Stephen Daniels is an acclaimed internet marketing strategist. If you need a http://www.vacuumpacker.com/">vacuum sealing machine or retort pouches for home, commercial or industrial use, he recommends Professional Marketing Group. Specializing in food packaging since 1984, they offer a variety of supplies and a full-service repairs and parts department.

Retort Packaging - Preserving Food And The Environment

2011-02-01T12:32:00.000-08:00
Retort Packaging - Preserving Food And The Environment

by Stephen Daniels

Word Count: 416

Keywords: vacuum pack sealers, vacuum sealer, retort pouches

Retort packaging may not have the catchiest name you've ever heard, but the history and usefulness of this method of packing and preserving food are, at the least, interesting - and at most, nothing short of ingenious. With the ability to do just about anything a can or bottle can do - while enjoying several significant advantages over those two tried-and-true food containers - retort pouches are poised to start a revolution in the food-packaging industry.

Like many innovations, retort packaging owes its beginnings to the military. In the 60s, the United States Army was looking for a replacement for their much-maligned C-rations, which were packaged in small cans. MREs (or Meals Ready to Eat) were the solution, and these rations proved to be much more popular among soldiers for the simplest of reasons - the food tasted a lot better.

The reason food tastes better (and is more nutritious to boot) in retort pouches lies in the design. Due to their superior surface-to-volume ratio, it takes much less time to cook food in retort pouches than it does in cans. Not only does this design ensure that the food will retain more of its taste and nutritional value, but thanks to the reduced exposure to heat, users often find that their food looks fresher too.

Retort pouches are also an eco-responsible way to package food. The reduced cooking time (along with a few other factors) means that less energy is used in production, and the lighter weight means that transportation costs are reduced as well. Those aren't the only advantages, though. The larger package face means that enhanced graphics can be used to increase shelf appeal; the pouches are extremely durable (meaning there is no such thing as a dented can); and the packages take up less space in a warehouse and/or on store shelves. For the consumer, these packages offer re-sealable openings that allow you to save unused portions in the original package; this means less plastic bags for storing leftovers.

For those who are in the food packaging industry and who are already sold on the concept of a vacuum sealer, retort packaging is a great twist on the typical vacuum pack sealing. Just head out to your local grocery store to see the retort-packaged foods already on shelves: You'll find tuna fish, dry soup mixes, flavored almonds and treats for your pets, along with many, many other products.

With all these advantages, you could say that retort is truly the complete package.

Reproduction permitted only when all active hyperlinks are included. 2010 All rights reserved.

Stephen Daniels is an acclaimed NetBiz SEO 2.0 researcher. If you need retort pouches or vacuum pack sealers for home, commercial or industrial use, he recommends Professional Marketing Group. Specializing in food packaging since 1984, they offer a variety of supplies and a full-service repairs and parts department.

Vacuum-Sealed Food Is Perfect For Sous Vide Style Cooking

2011-02-01T12:04:00.001-08:00
Vacuum-Sealed Food Is Perfect For Sous Vide Style Cooking

by Stephen Daniels

Word Count: 408

Keywords: vacuum sealer, vacuum packer, home vacuum packers

Cooking vacuum-sealed foods sous vide style is not a new method, but it's increasingly catching on as an in-home alternative to using the oven. Sous vide means "under vacuum," the essence of it being that raw food is prepared precisely at the temperature it will be served. The process starts by sealing a cut of meat, seafood or even vegetables in a plastic pouch with a vacuum packer. The pouch is submerged into hot water heated to the desired temperature, letting the contents cook slowly and thoroughly.

Sous vide preparation takes much longer than traditional methods - 30 to 40 hours in some cases. While this amount of preparation is untenable in the short term, it allows one to start cooking a day or more before the meal. Among the benefits, less liquid is required to marinade foods, and none of the flavor is lost during the process. In terms of texture and flavor, the sous vide method is unsurpassed.

A medium-rare steak prepared sous vide isn't just medium rare on the inside, while remaining tougher on the outside - it is medium rare throughout. This method gives food a silky, smooth texture that is impossible with oven cooking. Even tough cuts of meat stay tender, with each bite melting in the mouth. Besides meats, all types of fish and seafood, vegetables and even eggs may be prepared sous vide.

This style of cooking requires a vacuum sealer to enclose foods in a sealed, airtight bag, as well as an even-heating pot. Sous vide has traditionally been limited to restaurants that have access to expensive equipment. However, many consumer-grade sealers and slow-cooking vessels are available to amateur gourmet chefs for far less money.

Besides preparing food for "under vacuum" cooking, home vacuum packers can be used for other purposes. Quickly seal freshly-blanched vegetables or uneaten portions of meals; or save money by buying in bulk, and vacuum sealing the majority for long-term storage. Home vacuum-packed foods also save a tremendous amount of space when stored. After sealing, they must be frozen, but they will store far longer and not suffer from freezer burn.

Sous vide is catching on with home gourmets, but it's been used by the world's top chefs for decades. One may even see demonstrations on TV cooking shows. While it takes many hours to prepare food in this style, the results are outstanding in terms of tenderness, texture and flavor, as well as nutrient retention.

Reproduction permitted only when all active hyperlinks are included. 2010 All rights reserved.

Stephen Daniels is an acclaimed internet marketing strategist. If you need vacuum sealers or retort pouches for home, commercial or industrial use, he recommends Professional Marketing Group. Specializing in food packaging since 1984, they offer a variety of supplies and a full-service repairs and parts department.

Modern Guide to Home Canning Info for Retort Canning

2010-08-31T16:16:00.000-07:00
Hello

We have had several requests for a chart to Modern Canning times and temperatures used for pressure canning all types of products. This content was taken from the National Pressure Cooker Company. The booklet was called:
Modern Guide to Pressure Canning and Cooking.
A complete manual on the science of canning and cooking under steam pressure.

The following headers are:

Meat Pare Cooked                                             Time Tables:
Product: // Pressure Pounds 1/2 pt< = (2 or 4oz Retort) // Pint =(8oz Retort) Quart=(16oz Retort)

Beef Loaf            10lbs        65 min                 75 min        90 min

Beef Roll              10lbs        65 min                 75 min        90 min

Chili Con Carne   15lbs        70 min                  70 min       90 min

Corned Beef        10lbs        65 min                  75 min       90 min

Beef, Pork,

Lamb or Veal      10lbs        65min                75min        90 min

Bologna Sausage 10lbs        65min                75min        90 min

Chopped Meat    10lbs        65 min               75 min       90 min

Goulash               10lbs        65 min               75 min       90 min

Heart                   10lbs        65 min               75 min      90 min

Liver
(Beef, Calf, Lamb,
Pork, Plain or Fried) 10lbs        65 min            75 min           90 min

Meat Balls              10lbs          65 min            75 min           90 min

Meat Loaf              10lbs          65 min            75 min           90 min

Roast Meat
(Beef, Lamb, Pork,
Veal, or Mutton)     10lbs          65 min           75 min           90 min

Steaks or Chops     10lbs          65 min           75 min           90 min
Stew

(Beef, Veal, Mutton,
Lamb or Venison)    10lbs       65 min            75 min           90 min

Hot Tamales            10lbs       65 min            75 min           90 min

Boiled Tongue          10lbs      65 min            75 min           90 min

Spiced Tongue         10lbs      65 min            75 min           90 min

Jellied Pigs Feet        10lbs     65 min            75 min           90 min

Pork Sausage           10lbs     65 min            75 min          90 min

Spareribs                 10lbs      65 min            75 min           90 min

Pork Tenderloin       10lbs      65 min            75 min           90 min

Chicken-
With Bones               10lbs     55 min            65 min          75min
Without Bones          10 lbs    65 min            75 min          90 min

Wild Duck,Quail
and Other Game Birds   10lbs     65min         75 min          90 min

Venison                        10lbs      65 min        75 min          90 min

The following foods are raw pack meats: Recommend only small packages:

Head Cheese                15lbs         75 min         75 min                 ------

Clams and Oysters         10lbs        70 min         70 min                 ------

Crab Meat                    10lbs         80 min         80 min                 ------

Fish _ General               10lbs         80 min         80 min                 ------

Lobster                         10lbs         90 min        90 min                 ------

Salmon                         10lbs         100 min       100 min                ------

Shrimp-
   Wet Pack                  10lbs         45 min          45 min                 ------
    Dry Pack                  10 lbs        90 min          90 min                 ------

Tuna Fish                      10 lbs       100 min        100 min               ------

Use 2 quarts water in Cooker for all processing.
Time and pressure given in this chart apply only to altitudes 2,000 feet or less. If altitude is over 2,000 feet,
add 1 pound pressure for each additional 2,000 feet. Do not increase processing time.
Raw products should have salt added for preserving. Some like salt added directly in the packet others like a soak of 1 to 2 hours in salted water 1/2 cup salt to 1 gallon water.

Meats:

Many families are able to cann considerable quantities of meat at butchering time or when sales provide the best prices. Those who are near enough to the source of supply are able to buy meat and poultry at reasonable pries during seasons of plenty, and are able to cann for seasons when supply is scarce or prices are high. Culling time is a good time to cann poultry. Only meat from healthy animals and birds should be used.

All meats and poultry should be handled carefully to avoid contamination from the time of slaughtering until the products are canned. Animals should be correctly slaughtered, canned promptly or kept under refrigeration until processed, but not frozen for best quality. It is possible to cann frozen meats, but they do not usually make as high quality products as when they are canned fresh. Then, too it is well to remember that all body heat should be out of the animal carcass before meat is canned or vacuum sealed. Do not vacuum seal warm meats!
Most meats need only be wiped with a damp cloth. However, certain strong flavored fish and game may be soaked in salt water before canning if desired. Use lean meat for canning; remove most of the fat. Cut off gristle and remove large bones.

Cut into pieces convenient for canning, not more than 21/2 to 3 inches in diameter. Steaks can be cut about 1 inch think. Other meat may be cut into cubes.

Precook meat until red color changes to brown, it can be either broiled, fried, or roasted. Meat should not be browned with flour nor should flour be used in the gravy of meat used for canning. It is desirable to use a little gravy or broth with hot packed meats. Make the broth from bones and scrapes not used for canning. Meat may be pare-cooked in the broth. Use 1 teaspoon salt to each quart of meat. More may be used to suit individual taste or may be added at serving time.

Fish should be canned only when fresh. Since all fish are not canned the same way, it is advisable to write the United States Department of Interior, Fish and Wildlife Service for their Conservation Bulletin No. 28 "Home Canning of Fishery Products," for detailed information on processing fish.

When fish is canned, use only very fresh fish that has been thoroughly cleaned. Wash in fresh water. Remove back bone from larger fish; leave it in smaller ones to help hold piece together. Precook slightly by frying, baking or boiling. When frying, use a minimum amount of fat. Chill product completely before vacuum packing.

Never hot pack in retort pouches. All product must be cooled completely before vacuum sealing. Then remain in a cold environment until placed directly into the pressure canner for processing.

The next processing time table is Fruits: Raw

Apples              5lbs               10 min

Apples Sauce    5lbs               8 min

Crab apples      5lbs               10 min

Apricots            5lbs               10 min

Berries
(Except Strawberries) 5lbs      10 min

Cherries             5lbs               10 min

Cranberries        5lbs               10 min

Figs                    5lbs               10 min

Grapes               5lbs                8 min

Peaches             5lbs                10 min

Pears                 5lbs                10 min

Persimmons       5lbs                10 min

Plums                5lbs                 10 min

Prunes               5lbs                 10 min

Quinces             5lbs                 15 min

Red Raspberries  5lbs               8 min

Rhubarb             5lbs                 5lbs

Strawberries       5lbs                 5lbs

Use 2 Quarts minimum water in Cooker for all processing

Time and pressure given in this chart apply only to altitudes 2,000 feet or less. If altitude is over 2,000 feet, add 1 pound pressure for each additional 2,000 feet. Do not increase processing time.

Processing Time Table for Vegetables

Asparagus         10lbs        20 min             25 min            55 min

Beans, Baked    10lbs        75 min              85 min            90 min

Beans, Lima      10lbs         40 min             45 min             60 min

Beans, Snap or Wax 10lbs     25 min             30 min            35 min

Beets, Baby
(whole or sliced) 10lbs         30 min             35 min            55 min

Carrots, Young    10lbs         20 min             25 min            30 min

Corn, Whole Kernel 10lbs    60 min             65 min             85 min

Corn on Cob            10lbs     60 min             65 min             75 min

Eggplant                   10lbs    35 min             40 min             45 min

Greens, All Kinds     10lbs    60 min             60 min             70 min

Kohlrabi                   10lbs     30 min             35 min             40 min

Mushrooms              10lbs      25 min            35 min              40 min

Okra                        10lbs      25 min             30 min              45 min

Okra Tomatoes        10lbs      25 min             30 min              40 min

Okra, Tomatoes, Corn 10lbs   60 min             65min                85 min

Parsnips             10lbs        30 min             30 min               35 min

Peas, Green             10lbs        30 min            30 min               -------

Peas, Black-eyed     10lbs       30 min             30 min              -------

Peppers, Pimento     10lbs       10 min             10 min               -------

Pumpkin, Mashed     10lbs       75min              75 min              90 min

Rutabagas,

Sliced or Diced         10lbs       30 min             35 min          35min

Squash, Summer,

Crookneck, and Zucchini   10lbs   20min       35min       40min

Squash, Winter Hubbard,

Banana, Cubed          10lbs       50min            55min            90min

Succotash                 10lbs        60min           75 min           90 min

Sweet Potatoes         10lbs       75 min          90 min            90min

Tomatoes                 5lbs          10min           10min             10min

Turnips                    10lbs        30 min          35min             35min

The guidelines you see here on this post are just that "guidelines". If you are an inexperienced canner please contact your local extension office for full canning instructions. This chart is a guideline for canning foods and used to translate into canning with retort pouches.

Pitfalls to Avoid:

Do your canning as directed.... via a reliable source such as put out by the National Pressure Cooker Company or other leading pressure canning sources and you need not worry about the "don'ts" list here. But to help you acquire a greater knowledge of correct canning practices-- and know just what to avoid... these are the "never-never" rules of canning.

NEVER let the cooker boil dry. Be sure to use sufficient water
NEVER set retort pouches on the bottom of the Cooker --Use basket
NEVER crowd in more retort pouches than the canner can easily hold. Do not pack tightly leave space between bags to allow for steam to move freely as it would with a jar.
NEVER try to raise pressure until cover is securely locked in place according to your pressure canner directions.
NEVER try to raise the pressure until all the air has been driven out of the cooker by the steam escaping through the petcock.
NEVER let pressure fluctuate during processing of food any more than can possibly be avoided. Abrupt changes in pressure may burst the seams in the retort bag.
NEVER open petcock during the processing period while canning.
NEVER open petcock before the pressure falls to zero-- at that point, petcock must be open slowly.
NEVER lay wet cloths on cover or place Cooker in water to attempt to speed cooling of cooker. This reduces pressure in cooker more rapidly than pressure in retorts bags and will cause them to burst.
NEVER force cover off cooker. Be sure petcock is completely open and there is no pressure in cooker.
NEVER NEVER NEVER!! Process food that has been standing to long, or has become warm at room temperature or more! The shortest period from vacuum sealing to canner possible. To extend the time place all vacuum sealed products in refrigerator and keep very cold until placing directly into canner for processing.
NEVER begin to count processing time until required pressure is reached.
NEVER forget to read and follow directions closely as how to use your canner.
NEVER reuse retort pouches.
NEVER pack food to tightly in retort pouches do not over fill capacity.
NEVER eat food from a retort that has inflated with air.
Check all seams and seals on each bag. Any open bags should be refrigerated and used with in 24 hours. After storage check all seals and seams do not use open bags.
Retort canning is very safe and is widely used in commercial canning of foods for retail use. Home use of these bags is easy and fun. Use safe food practices, keep all product very cold until placed in canner for processing. Retort pouches do not contain any BPA and are food grade safe.

This guide is for your information only. PMG is not responsible for any miss use or abuse, any damage one may cause themselves via reading this information. PMG is void of all liability. This is information only, a guideline only, it is your responsibility to further educate yourself on the pros and cons of home canning.

Retort Canning and My Vacuum Sealer

2010-08-11T14:14:00.000-07:00
This summer has been a different canning experience. We have been using retort pouches to can our summer fish, meats and other food products. Retort pouches are flexible cans and contain no BPA. The loaded retort bag first must be vacuum packed with an industrial vacuum sealer equipped with a heat bar upgrade to seal the bags. Most industrial vacuum sealers do not have the proper heat bar to give the correct seal to the retort bag. Ask here(1-800-227-3769)
Then the product is placed in a pressure cooker. We usually run meats at 10 lbs of pressure for 75 to 90 minutes depending on the amount of product in each bag. Ready cooked meals, such as soups, stews, pastas, are canned at 10 lbs pressure for 60-90 minutes depending on the ingredients, such as vegetables only or meats included. Meat products run longer and higher pressure than just fruits or vegetables only. We have followed our canning instructions found in the Ball Canning books or our pressure canning instructions manual, they are very specific for each type food and quantity for time and pressure.

The finished product is a flexible can, shelf stable, easy to open and non breakable. They are lite weight, wonderful for back packing and hiking. We put them in our RV and some in the boat, in the cabin and in the trunk of the car for emergency times. These wonderful homemade meals can stay in these locations with out worry of spoilage. Protect them from rodents in a bucket or container if needed. Although rodents can not smell the product they can chew threw the flexible can.

We have found that we can fit 24 of the 4oz packs in our small #7 caner. They stand on their sides with plenty of air space between bags. They fit into a small box after canning and take up 1/4 the space the glass jars take up in our storage room. We may still use some glass jars just because we have them, but the retort pouches are very easy and fast becoming the item to grab for a quick lunch or travel companion.

We found video information about how to do this at
http://www.vacuumpacker.com/index.php/Canning-vacuumpacking-vacuum-packing-sealing/Operating-Instructions-Home/cat_id/34740

Here are some home pictures of our canning experience.

The above picture is a 4 oz retort and 1/4 pint jar they equal the same product.

The above picture is our MiniPack MVS31 from http://www.vacuumpackers.com/
It has the upgraded heat bar to seal retort packages. We can fit 2 of the 4oz packs or 1 of the 8oz packs per vacuum process. Remember while packing the food in the retort bags, put the already vacuum packed product in the refrigerator or on ice. Do not let the vacuum packed product become warm or even room temperature as this is dangerous and can cause serious bacteria call botulism to grow. Retort canning is very safe when proper food handling procedures are followed.

The above picture is 24 of the 4oz retort packages filled with food kept very cold and ready to be pressure canned. The packages are very cold, the water in the caner is cold. The process starts off "completely cold". With every batch the caner reaches steam evacuates the air, we closed the valve and allow the pressure to come to 10 lbs. We then set the timer for 60 to 90 minutes depending on the product. The product must run at the correct pressure for the entire time. Do not start you timer before the proper pressure has been obtained. Try to not allow the pressure to rise very high and back down as fluctuation expands the bags and can burst the seams.

Same 4oz packages after 90 minutes at 10 lbs of canning pressure.
This picture was taken when the packages were still very hot even after the pressure valve had gone back down to zero. When they cooled they shrank down and deflate to a compressed vacuum packaged look. It is easy to see which bags are still vacuum packed and which bags opened up during processing. When all is cooled check the packs closely to see which packs worked and which did not, just like with canning in a jar some seal some do not. We place the open retorts in the fridge and eat with in 24 hours about >1% break open. The successful canned retorts will be stored in a box or on a shelf for later use.
To avoid open retorts after canning:
1) Be sure to measure the exact amount of food for the bag. This equals 4oz bag 4oz of product!
2) Keep the seal line clean when vacuum packing, no food product in the seal line. Same as your regular vacuum packed products.
3) Use a commercial vacuum sealer with the proper heat bar. We like the MVS31 but others are capable ask the experts at PMG 1-800-227-3769
4) Keep the pressure constant, do not fluctuate extreme highs to lows while canning.
Great News! Retort Pouches do not contain any BPA very safe and toxic free canning!

This is the look of our final product. We labeled each one with the ingredients and date, placed them in a box ready for the shelf. This has been not only a fun project but space saving. We also no longer have to store glass jars either before or after use. These retort vacuum packed and canned meals are easy to use, taste great ("that is if we use great ingredients") they are safer than glass and have a 3-5 year shelf life maybe more depending on the ingredients used.

To order retort canning pouches or the proper commercial vacuum sealer contact
PMG at http://www.vacuumpacker.com/ 1-800-227-3769

Written by HD

Spoiled Food and Saving Money

2010-08-06T13:47:00.000-07:00
Have you ever tried to store your food in what you thought will make your food last longer such as putting it in the fridge, then finding out later on that it did not work? Or have you ever tried saving up the ingredients because you plan to cook a special dinner, then once you took it out it is already spoiled? These are the common problems of the people who want their food and ingredients to last longer. You might think that you can just buy those stuff once you are going to need it so as not to deal with spoiling, but you must remember that there are some ingredients that are seasonal and it does not only involve the ingredients, but also the snacks that you make for your child in school. Everyone wants to make their food fresh, and you and I are no exception to that.

This is the main reason why vacuum packing was created. Vacuum packing is a method of storing food in an airless container so that food spoiling will be prevented. It is created from the principle that most (not all) bacteria can not grow and multiply without air. This method is usually seen in the market so that the products being sold will have a longer shelf life, as well as keep the food sterile since it is for sale. Vacuum packing is usually done to the delicate food items to prevent its spoiling. It is normally seen in processed foods or vegetables since these types of foods are more prone to spoiling.

Vacuum packing is not only limited for industrial use, in fact, it can also be used at home. There are now portable vacuum packers for sale that are created especially for home use. It is efficient, easy to use, and extremely helpful if you are fond of making home made processed foods for you and your family, or if you are selling small scale processed foods to earn extra cash. It can also save more space in your fridge since your foods can be neatly stored in vacuumed packages. It can even be used to keep your child’s snacks for school fresh. A lot of things can be done if you have your own vacuum packer so it is a wise investment to have one at your home. It can even help in your savings since there will be lesser spoiled foods to throw away. If you want to know more and purchase your very own vacuum packer, you can visit www.vacuumpacker.com to check out the different types of vacuum packer that will be most efficient and useful for you.

Written By
andybev on Monday, June 21 2010

Retort Canning and Vacuum Sealers

2010-07-19T17:06:00.000-07:00
Retort Canning With A Vacuum Packer

Retort canning with a vacuum packer allows you to preserve your own food but with many advantages over traditional cans. Below, I explain how a regular vacuum packer used to package food in plastic can also be used to "can" food in high quality retort pouches.

Why Do Your Own Canning?

Many of those who do their own canning intend to distribute and sell their finished products. Canning allows the product to be shipped great distances and reach more customers. Transportation and other costs can be kept to a minimum as the final product also has a long shelf life.

Retort Canning

Retort canning is a process used by food producers to, not only produce they are easily transportable stored cans of food, but also to destroy any bacteria in the can.

Bacteria naturally occur everywhere can be present in fresh food. If eaten quickly, such bacteria present no threat to people due to existing only in tiny amounts. However, extra precautions must be taken when packaging or canning food because bacteria will multiply to dangerous levels if given enough time. Evacuating the air will ensure the food lasts longer but it will not get rid of the bacteria. For maximum shelf life, the food must be treated to destroy any bacteria.

Retort canning involves putting the food into a sealed container or vessel called a retort. This is then subjected to a high temperature heat cycle, which kills bacteria such as the deadly neurotoxin, clostridium botulism. This sterilization process is sometimes also called pasteurization.

Canning With A Vacuum Packer

It is possible (and much cheaper compared to regular cans) to do your own retort canning with a vacuum packer.

Vacuum packers are usually used to seal food in plastic. The plastic pouch is evacuated of any air and a heat strip seals the open end. This is especially useful for dividing up a bulk food purchase.

They can also be used for retort canning. This requires the use of special retort pouches, which are a flexible plastic and metal foil laminate pouch that have become very popular on the supermarket shelf in recent years. In decades gone by, you may have seen them in the form of an MRE (Meal, Ready-to-Eat, a US military field ration).

Retort pouches hold many advantages over traditional cans. They do not easily corrode, are sturdy and inexpensive. Compared to glass, there is no risk of breakage from dropping.

Some vacuum packers are dual purpose and let you can using retort pouches. Because retort pouches are thicker than plastic packaging, they require greater heat to seal them and for the heat to be applied for longer.

Once the pouch is sealed, it can be subjected to a sterilizing heat cycle in a pressure cooker or via other means.

College students utilize vacuum sealing to save money and space

2010-07-09T11:39:00.000-07:00
For almost all college students, finances are a big problem and it’s something they are always looking to improve on. Most will try saving money by not eating healthy food or not eating as much, but there is a much better solution; VacUpack Lite.

VacUpack Lite, which are made by PMG Vacuum Packers,( http://www.vacuumpacker.com/ ) is a vacuum sealer that allows students to buy food in bulk, rather than buying only a little at a time. The sealer will preserve any food that you can think of in the freezer and it’s easy to use.

Steven Yun, a 21 year-old college student at the University of Washington, said that not only would it help his finances, but it would also keep his refrigerator organized.
“As a college student, this would save me tons of money,” Yun said. “But more than that, it would save our refrigerator from being cluttered with rotting, molding and expired food.”
For Yun, health is something he worries about, so he said he finds himself too often throwing out food that could have been kept fresh.
“There are plenty of times where I have to throw out food due to improper storage,” Yun said. “Health is a big concern to me personally and if something doesn't seem as fresh as should be, then it will go in the trash.”
Being able to save leftovers is another positive factor of the VacUpack Lite, Yun said.
“I would definitely be able to effectively save more money with this kind of product,” Yun said. “Instead of throwing out foods sooner than I would like to, I would use the VacUpack Lite, as I would put it, a freshness extender. Also, because my family loves to leave leftovers, this product would be saving us tons of money in the long run.”

The VacUpack Lite is set at a reasonable price of $124.95, meaning in the long run, this would be a great way to save money on food expenses for college students.
For more information on the VacUpack Lite and other Vacuum Packers products, please visit http://www.vacupack.com// and http://www.cookshacksmartsmoker/.com.

By Chris Wells
A freelance writer. For top quality original articals contact Chris at:
cwells@highline.edu

Another Happy Customer

2008-11-12T07:55:00.000-08:00
This was written 11/10/2008 to our ebay account. Thank you

Dear vacuumpackers, Hi there :)
I received my Vacupack today. (Shipped by you for The Dry Store) I love it! It'll take some getting used to, but so far I am impressed!~
I am thinking about giving my Foodsaver machine to a single friend that doesn't do much food storage. Before giving it away I am hoping I can replace the teflon tape that covers the heating element. Do you sell the tape? I only need about 16 inches. Thank you
- sandibg

Reviews found on the Internet

2008-11-10T09:14:00.000-08:00
11/9/2008
The following is an independant review found on the Internet, this one on eBay. Since we are a small company we do not have employees writing reviews daily to swamp the Internet. The VacUpack is manufacture and marketed by a very small company. We enjoy the independant reviews and want to bring them together. If you would like to send us your review please do so we will gladly post it.

VacUpack Go for Qualityby:
24 out of 24 people found this guide helpful.
Guide viewed: 2408 times Tags:

As a child growing up my parents and grandparents we very careful about products they purchased. As a child I remember thinking, it took them what seemed to me to be a lifetime to make a decision on a product. As a young adult I hastily bought products for my household on price and popularity. It did not take me very many years to figure out why the elders in my family were so careful about their research on products. They knew, as I soon did, that buying quality is far better than buying for price or popularity. As I soon found out price and popularity soon end up in the garbage and I was back to the store looking for the new item to replace the cheap item I had just bought.
Coming from the frugal background I come from, saving and not wasting comes naturally to me. Some 10 years ago or so I was introduced to Vacuum Packaging foods. This concept was fascinating to me and I bought my first Foodsaver. It was a nice small compact 2 vacuum sealer and served me for about 18 months, then one day it just would not work anymore. After being without a vacuum packer for a few years I bought another Foodsaver, but this time I thought maybe I should spend more money. So without research I bought a Pro version of the Foodsaver from the local store. (I thought it made sense!) That vacuum packer lasted until I offered it to my friends to seal their garden vegetables for refrigeration storage. The juice from the tomatoes, and salsa was sucked first from the canister then from the bag into the channel and then into pump that was the end of my vacuum sealer, after only 15 minutes of use! I was informed by the Foodsaver company that the machine was not repairable just throw it away they had a new version. I asked if the new version would do the same thing in similar situation. The answer was YES!
So at this point I was very disappointed, wanting to own a vacuum sealer, as I saw the great benefits but I did not want to buy another disposable popular product, but rather one that would do all types of sealing wet or dry and last for many years. This time I did my research and found commercial chamber machine, read about nozzle style verses channel style home machines. In researching I found information about all types of bag material and the difference in costs. I was pretty obvious that the commercial chamber machines are a great long-term value, however they were capable of far more production than I needed for my home. After a few months I ran across a friend who had a VacUpack. She explained to me how it worked and how happy she was with her machine. She invited me to watch it work. Her husband was a fisherman and so were his friends, they came to her home with a huge catch. I don't know how many pounds but it filled her freezer and much went home with his friends. They had two VacUpacks on the counter and worked for hours while we chatted and enjoyed a great evening. These two VacUpacks were soaked with watery fish slim. They endlessly vacuum sealed hundreds of bags that evening. After that night I found out where to buy the VacUpack and have now owned it for 5 years. I don't know how many hundreds of bags and rolls it has sealed but it is still going strong, looks great, and sits on my kitchen counter being used multiple times a day. I have not needed it yet but have been informed by the company that sold me my VacUpack that if anything were to go wrong with it, all parts are available to repair it. They even offer a tune up if one felt the vacuum sealer was not working up to par. This was the type of quality my family elders were looking for when they purchased an item. And I am glad to say the same quality I was looking for 5 years ago. Now what company manufactures the best toaster oven??? The search is on!
Guide ID: 10000000003803480Guide created: 06/12/07 (updated 10/30/08)

VacUpack 4 mil bags!

2008-08-28T09:45:00.000-07:00

The VacUpack 4 mil pre-cut bags are now available.
These bags come in 3 sizes:
6"x10" 8"x12" or 10"x15"

The VacUpack bag material in both rolls and the new pre-cut bag is an innovative way of thinking green with current manufacturing abilities, inspired by a growing trend of consumers who care about truly saving money and making less impact on Earth and global warming.
The VacUpack bag material is thicker, stronger and has more nylon fiber than any other bag on the market today. This idea of going with better quality is a way of giving customers deep price breaks with re-usability, and durability and aim toward a greener out look dealing with plastics.
Other bag manufactures are all competing for cheaper thinner less expensive bag materials. The result is hundreds and thousands of bags used only one time and most time not being adequate for the job intended.

Professional Marketing Group Inc. stands alone in offering quality and durability rather than disposable. If a bag material is only good for a single use or breaks open in a freezer resulting in loss of products are you ahead or behind? The few pennies one saved buying the cheapest thinnest bags on the market, will result in hundreds of dollars in loss of products and repetitive bag purchases? In our research we have found the cheaper thinner bags are far more expensive to the consumer and much more profitable to the manufacture with frequent repeat business. Customers have been duped into believing that a cheap price is a less expensive option. This is a false sense of savings!

Professional Marketing Group Inc. believes in going "Green for our Environment". Although a viable technology has not been developed to replace plastic bags for vacuum packing at this time. When one thinks green it has a domino effect all the way down the line with the results being better products and quality.

Thinking green! We can all lessening the amount of plastic in disposal sites. Manufacturing a product for durability and re usability is much less expensive and far less polluting in the long term! The savings and environmental green thinking are seen in many area's.

1) Less product in dump sites. Quality products are used many times not just once! Less buying less disposal.

2)Less manufacturing of products equals less manufacturing pollutants.

Working to lessen the manufacturing turns the thinking towards offering the best product for the customers intended use.

3) Quality is utmost of importance!

To slow down the current trend of fast use disposable products manufactures must replace products with top quality products that will last.
Environment green thinking gives the customer true savings and better use of the money spent. A win win for everyone!
We can all limit the amount of waste and trash we put into the Environment. Manufacturing a better quality vacuum pack bag resulting in less waste of the precious food products, less air pollutants and much less plastic being disposed of. In the long term buying quality is much less expensive and less damaging to our Eco system and budgets.
Example: 100 bags of the thin 2.5 or 3 mil bags will be used for 100 items and then disposed of. Our test results show some bags will work fine but there will be a loss of 25% to 50% in the freezer. This is a 50% use rate doubling the price of the "inexpensive" thin bags.
Example #2: 100 bags of the VacUpack 4 mil bag. These bags will be used for 100 items with only a 5% loss in the freezer. The next 95 bags will be opened and reused again. This just made these bags almost 50% less expensive. It is not uncommon for these same bags to be used 3-5 times using up all the bag material inches at a time. The better quality bag just became far less expensive than the supposed cheap bag.
How do you know if you are buying a cheap thin bag? There is a test you can do! You can see it demonstrated in the video at http://www.vacupack.com/

Tear test!

Cut a small slit in the side seam of a bag material. Tear it across the width of the bag. You will see some bags tear with little to no resistance while others are a little better. The VacUpack bag is hard to tear. The nylon fiber in the bag gives it resistant and strength. Making a bag less expensive the manufactures have removed a large percentage of nylon and replaced with high poly content. This results in a bag that punctures easily is less durable and is prone to become brittle in the freezer. When the high poly bags are frozen microscopic holes appear allowing air to enter in the bag and thus results in freezer burn and loss of products.

Join with us in taking steps to protect our environment, and save money. All while using the very best products on the market today.

Vacuum Packing Berries!

2008-08-27T12:23:00.000-07:00

The Season is Here!
Berry season that is! Aug of 2008 we are all busy with the seasons bounty of fruit and vegetables.
A tip for freezing berries! If we plan to make jam and are just out of time for the moment. We will wash and place berries any type in a vacuum sealing bag, then evacuate the air, place in the freezer. This is a very simple quick freeze. The fruit is ready to pull out at a later date to make jam, pies, compotes or other wonderful items.

Decorative Frozen Berries! If we want the berries to be individual and stay looking like a berry not a colored mush ball! Wash berries like strawberries or blue berries that are firm fruits. Black berries or raspberries one must carefully wash as to not squish the item. After cleaning we place each berry individually on a cookie sheet without touching each other. Put the cookie sheet in the freezer for at least 3 hours until frozen hard. Then remove, place carefully in a vacuum seal bag and evacuate the air. Replace back in the freeze as soon as possible. Do not let berries defrost! When you want to have berries in smoothies, on cereal or any decorative item the berries will come out of the bag individually and pristine condition with no freezer burn or ice crystals.

Good luck with your berries and remember keep them sucked up tight! Thanks for reading PMG

A Word About the Alaska Seafood Directory

2008-03-13T18:22:00.000-07:00

This directory is provided for those looking to purchase or sell seafood.

This directory is provide from ASMI as a service to buyers and sellers of Alaska seafood this is not intended to be considered a complete list of all Alaska seafood suppliers. The supplier’s directory is funded by the Alaska seafood industry and is open t al Alaska seafood suppliers without restriction. A directory listing should not be interpreted as an endorsement of a company by ASMI or the Alaska seafood industry. A current list of all Alaska Fisheries Business License holders is available from:

Alaska Department of Revenue,
P.O. Box 110420,
Juneau, Alaska 99811-0400,
Tel: (907) 465-2320,
website: www.tax.state.ak.us/tas/fblist.htm.
Or the home page is www.alaskaseafood.org

Alaska Seafood

2008-03-13T18:15:00.000-07:00
From the Fisherman to the Grocer

The icy waters surrounding Alaska’s 34,000 miles of coastline are some of the largest, most productive fishing grounds in the world. About half of the US seafood harvest comes from the waters off Alaska. Here, in pristine, natural surroundings, Alaska seafood develops lean flesh, firm textured and superior flavor-the qualities that truly distinguish Alaska seafood from all others. Alaska seafood is natural and wild, swimming freely in the cold, clear waters of the Gulf of Alaska, the Bering Sea and North Pacific. Preserving this unrivaled natural quality is of utmost importance to the Alaska fishing industry.

Over the last 15 years, Alaska’s salmon harvest has averaged about 173 million salmon annually. This represents the highest period of sustained salmon production in the 100-year history of the Alaska commercial fishery. Alaska salmon accounts for 90-95 percent of the US commercial salmon catch. Salmon runs are abundant and no salmon stocks of Alaska origin are considered threatened or endangered.

In 1981, the Alaska State Legislature created the Alaska Seafood Marketing Institute (ASMI) to promote Alaska seafood in the domestic and international markets and to promote quality assurance throughout the Alaska seafood industry. The Seafood industry funds the ASMI programs. A board of directors consisting of five processors and two harvesters guides the effort. The federal government helps support ASMI’s overseas marketing activities in Japan, China and the European Union.

ASMI’s quality assurance program works with the industry to educate produces and customers about the proper handling of seafood on the boat and in the processing plants, the most effective cooling and freezing techniques, storage requirements, shipping procedures, and other practices that ensure the consumer gets the very best product available. Materials include pamphlets, booklets, posters, videos, CD’s and on-line training tools. Resources are also available to shipper’s retailers and foodservice operators on how to maintain the high quality of Alaska seafood throughout the journey form the supplier to the consumer.

State of Alaska
Frank Murkowski, Governor
ASMI 2006

Vacuum Sealer Rolls in Bulk

2008-02-21T11:27:00.000-08:00

We quarantee this bulk vacuum packer roll is a better alternative than any name brand Foodsaver bag or roll. These bulk rolls have been on the market for a "couple of years", with great success. Since 1984 we have offered "Full Replacement or Refund Guarantee on all products we sell" find out for yourself.

Vacuums & Seals as well as Any Store Brand Bag, Guaranteed!

************************************

Refill Bags for Your VacUpack® ! Pro-2300 or any FoodSaver.

Six 50 Foot Rolls

8" Wide
300 Total Feet

Save Money

************************************

Caculate the Savings!

"The Multi-Layered Mesh Fiber Bag" 50' Foot Rolls
300 Feet - Only $75.97

Here's our policy!

Since the first product ever sold by PMG our logo has been "Accent on Innovation, Emphasis on Quality" We always strived to offer our customers top quality merchandise without the hype. There are many products to choose from, some are great most are disposable retail products designed to last just past warranties. These accessory bags for vacuum packers are not produced by the name brand manufactures, but they are designed to work in all types of home-style vacuum packers both nozzle and channel styles. Because they do not have all the expensive advertising on TV and in major retail stores the wholesale cost is less, this results in saving to our customers. We do not buy these from a "butcher supply" but straight from the manufacturing source. As for the home user looking to save a few dollars for your home butchering, shopping, garden, or storage use, step outside the "Name Brand Box" and try this bulk roll bag for you home vacuum packer.

Here's Why These Rolls Work So Well

Home style vacuum packers/sealers both nozzle and channel styles no matter whom they are manufactured by, require a bag that is embossed (textured) on one or both sides. The embossing allows the air to be draw out of the bag when it is clamped together. This new technology and design on bag material has a mesh inside a flat pouch the same flat pouch commonly found in commercial bags. This innovative design has proven to be a great alternative to the past 22 years of bag technology. The bag material is a 3.5 Mil on a continues 50 foot roll instead of a precut flat pouch. The roll will not fit into your home style vacuum packers, but this inconvenance of re-rolling and cutting off a smaller roll or putting the large roll behind your machine has given us good feedback from our customers. A good quality textured or embossed bag or the new mesh bags seem to work the same in all machines. But the price savings of the new mesh bag has made them quite popular with our customers.

"They are a different bag!"
This next statement is a correction on poor information being distributed by novice sellers that hurts consumers.
These bags "should not be used" by Butchers and other Food Processors across North America in their businesses! These bags are "are not" proven to prevent freezer burn better than leading freezer bags.
If your food is getting freezer burn when using a home-style vacuum packer it is the poor quality of vacuum being drawn from the machine, it is not the bag! If the bag is sealed in the freezer and you are getting ice crystal on your food there is not enough vacuum being drawn in the bag. This is common with the Name Brand retail machine as they are disposable poor quality equipment. Don't be fooled by hype stories that make is sound like many butchers use these bags in their every day business. These bags were designed for home use not commercial, any commercial company using these bags for business is not informed as to the laws and regulation surrounding processed foods since 911.
If freezer burn is happening to your food with your "Name Brand" home style vacuum packer check out our Ebay store for top quality equipment for both home and commercial use.

These bags are boilable for a brief time, microwavable, and reseal able.
Email us or call, if you have any more questions, we are here to give you the correct information about vacuum packing not the hype and inexperience of an Internet designer. Our business is vacuum packing and has been since the first home style machine was produced in 1984!

REFERENCE NOTE:
These are for use with home-style vacuum sealers, nozzle or channel style vacuum sealers. If you have any question as to whether they will work properly with your vacuum sealer, contact us first. If you use the nozzle style VacUpack, the channel style Pro-2300 or the other brand of channel machine including all the disposable Tilia FoodSavers®, Rival, Deni, Black and Decker, virtually any other consumer channel-style vacuum sealer, they will work perfectly....Guaranteed!

Please send us an e-mail or call !
If you have any questions or concerns about these replacement bags, please drop us an e-mail or call. We will be happy to give you all the correct details and specifications of bags and machines. 1-800-227-3769

Check these bags out at http://cookshacksmartsmoker.com

Or in our Ebay store at http://stores.ebay.com/Vacuum-Packers-Sealer_W0QQsspagenameZMEQ3aFQ3aSTQQtZkm

VacUpack 4 mil Rolls

2008-02-17T12:35:00.001-08:00

They have arrrived. The VacUpack 4 mil roll for use in home style vacuum sealers. The 4 mil rolls are the thickest, toughest, bag material on the market today for home style vacuum packers. Again we have surpassed the industry standard. Professional Marketing Group Inc. delivers top quality superior to retail products.

Most bags found on the retail market are becomming thinner and thinner. Most retail brands are 2 mil, 2.5 mil and a very rare 3.0 mil bag. Some will boast a 3.5 mil but it is easy to test the quality to compare.

The VacUpack 4 mil rolls are thicker and better quality in test after test.

Here is how you test at home without special testing equipment for plastics.

Take a 6 inch section of bag material. Make a small cut in the manufactures side seam just to the edge of the bag. Then try to tear the bag apart. Go slowly and feel the resistance. Does it tear like celophane? Or can you feel the threads of nylon and stiffer resistance in the bag material. Fiber mesh liners are not the bag material and offer little or no structural substance. You are testing the actual bag not the liners.

Most retail brand bags are very thin and tear like celophane. The VacUpack rolls do not tear the same with much resistance in the bag material. How this helps you, a better quality bag will break open less often, be easier to reuse, and hold for much long periods of time in the freezer. A lower poly content and higher nylon content equals a tougher bag it is also more expensive to produce. It is just a better wrap!

Give the 4 mil VacUpack rolls a try. They come in the new 6"x20' the standard 8"x20' and the new 11.5"x20

Use less material, have better success, and longer shelf life with the products you vacuum pack with a better quality bag. You can find them for sale follow this link.
http://www.cookshacksmartsmoker.com/

http://www.vacuumpacker.com/

http://stores.ebay.com/Vacuum-Packers-Sealer_W0QQsspagenameZMEQ3aFQ3aSTQQtZkm

VacUpack

2007-12-13T22:23:00.000-08:00

VacUpack - Don't just wrap it...Vacuum Pack it!

The VacUpack vacuum packing system is our simple-to-use, economical, nozzle-style machine. The efficiency of this straight forward design makes the VacUpack the fastest and most efficient production residential machine available. The VacUpack features a steel heat bar this superior home-style heat bar allows wet bags to be sealed easily. This high production vacuum sealer is easily maintained offering unsurpassed durability in a home-style vacuum sealer.

Understanding the differences

- Home style to Commercial

This guide is written to explain the differences between machines and the associated bag materials. Check out the heading that applies to your needs machine.

Home style Vacuum Packers:

These Vacuum Packers are commonly referred to as suction style machine. Price range $50.00 to $500.00 is common. The bag hangs outside the machine using atmospheric pressure to push the air out of the bag. Or as some understand suck the air out of the bag. Either way the common style of bag used in this machine has a channel, texture, liner, and fiber to allow the machine to remove the air from the bag. These bags in the past have been very expensive. But that time has passed and the patents are expired and now the summer of 2006 you are seeing many types of bags on the market. This is a very welcome new development. If you have a machine or are looking to purchase a machine and the bag goes under a nozzle or into a channel you will need to purchase a bag material that has channels, texture, liner, or fiber for best results. The quantity packaging is usually 25 to 100 bags per case 2-mil, 3-mil, 3.5-mil and the rare 4-mil bag. Roll material is also common for these machines.

Home use VS Resale Food Distribution:

The home-style vacuum packers such as Foodsaver, Deni, Rival, Kenmore , Sinbo, Magic Vac and others are NOT approved for use in commercial distribution of food. There are very strict guidelines involving food since 911. The machines are not approved for use in packaging food for resale, by health departments across the country. The bags are FDA approved for food use, in homes! Do not be miss lead on Ebay and other sites where bragging and boasting of selling products across the country with Foodsaver and similar machines and associated bags are being used. It is illegal! You may get away with it for a while in some Podunk little town in the middle of nowhere. But if you are located in, or sell to a major metropolitan area, the health department will not approve a Foodsaver or similar machine for resale commercial use. This information comes direct from the King County Health Department, in Seattle Washington . We have been interviewed and given instructions many times and most recently at the 2005 Foodservice Show. There is an increased awareness by the Health Departments about the information being passing out to commercial users. Be informed! Any site can drop ship or sell you a bag "Cheap Cheap Cheap". Distributors like this are popping up all over the Internet. These Internet sellers have no experience on how it will hold up to your specific needs. Most are telling you it's OK to use these bags and rolls for resale! This is just bad misleading information! This misleading information is only designed to make them a quick buck, not designed with your best interest in mind. This information can cost you money and in many cases fines with your health departments, not to mention lawsuits from your consumers. Textured bags and the associated machines are FDA approved and designed for home use machines only, not for resale food distribution, especially across stateliness. FDA approval only means it is approved "save around food" this does not approve it for commercial use. Commercial FDA approved bags are 1/4 the cost of home-style bags. So there is no reason to use a home-style bag or roll for commercial resale use. Any savvy business owner understands to spend the money on the equipment not the disposable bag.

There are suction style machines that use flat pouches on the market for the commercial industry. They range $1,500.00 to $5,000.00 they are excellent vacuum packers. However that is not advertised for home use but for electronic applications. (Dry Products)

Chamber Style Vacuum Packers:

Chamber style vacuum packers are commonly used in commercial use applications. The smaller machines are becoming increasingly popular in homes and gourmet kitchens. To use these machines product is placed in a flat pouch. This pouch is a bag without channels, texture, liner or fiber. It is flat on both sides, clear or printed with many styles of zippers, gussets, windows. These commercial bags are seen every day in stores all over the world. The entire bag goes into the chamber of the machine. The lid then closes and vacuuming and sealing then takes place. These machines are much less messy and being designed for true commercial use they can be used for hundreds of bags per day. The case packaging of pouches for these machines is 500 to1000 bags per case per size, 2 mil, 3mil, 4mil and 5 mil bags are common. There are companies such as ours that will break a case for customers who just don't use 1000 bags at a time. But most web sites will keep cases intact at 500 to 1000 per case. No Rolls for these machines. We recommend the VacMaster Line built in the USA

Also found on these sites:

http://www.vacuumpacker.com/

http://www.profmarket.com/

http://www.vacupack.com/

http://1naturalife.com/

http://www.cookshacksmartsmoker.com/

Repair parts are also found at this site:

http://www.pmgquality.com/

Designed for Food Resale:

Chamber Style machines such as VacMaster's are the vacuum packers you will need to use if you plan on storing food in a resale packaging. The bags are designed for commercial use and are NFS and FDA approved for resale. The machines are NFS and FDA approved using storage guidelines for packaging food for resale, provided by State Health Departments. Machines come equipped with or without gas flush depending on the product you plan to package. Be informed buy the proper equipment for the proper usage, and set up your resale operation with confidence. (See Guide relating to Gas Flush Vacuum Packers)

Thom Dolder owner of Professional Marketing Group Inc. is the nations foremost expert on Vacuum Packing. He has been dedicated to home and Commercial Vacuum Packing since he was approached to sell the very first home style vacuum packer 22 years ago. Thom's knowledge and expertise is sought after by major manufactures of vacuum packers to give advice and guidance in engineering of new vacuum sealers. He has helped over 2 million end users with their vacuum packing needs, both home and commercial, through his in depth knowledge of the Food Service Industry relating to Vacuum Sealing.