Food for Thought

CHEFTALK

Food for thought

This heading does not really sound like something a chef would have in mind. Chefs have food for your stomach in mind and they should, after all it’s their job to provide food for stomachs. 

So why come with a topic like this, well I've been advocating home cooked food as the right path to healthier living for some time now and thought that it would be interesting to have a look at the differences between cooking at home and restaurant cooking.

One out three or four people in the US are obese, may be with an exception here and there, but all these people became overweight for a reason and that reason is not because they eat healthy food.

Supermarket prices rise by 6% per year while restaurant prices remain somewhat flat. These facts provide the perception that eating out is cheaper than cooking and eating at home.

Americans are spending more and more of every paycheck on dining out; presently this is about 4.5% out of every paycheck, while the spending on groceries stays flat.

When the prices of groceries rise for you, obviously they rise for restaurants also, but restaurants buy in bulk you may argue. True, but so can you! 

Portion your bulk purchase, buddy shop, share, vacuum your portioned bulk purchases.

You can find a quality vacuum sealer here:  www.vacupack.com  for USA and www.vacupack.ca for Canada. 

Is it less expensive to cook at home

I research a bit for this article and found two articles that made clear how we, consumers, are misguided by the media. Let me share the stories.

The first part was a study conducted by a financial website Gobankingrates, I found it on MSN Money, with the heading “Eating out is Cheaper than cooking at home”, they compared a number of restaurant meals to the purchase of the same ingredients of that particular meal in a supermarket and claimed that the restaurant meals were $2.00 to $3.00 cheaper compared to the home cooked version.

Jane Dornbusch of the Boston Globe raised her eyebrows, like I did when she saw the article and investigated.

The study forgot, as I suspected, that you cannot calculate food cost apple to apple. 

One of the meals in question was a rib-eye steak with soup, asparagus and a salad for $17.99, cooking the meal at home costs according to the study $20.52

Jane made a trip to the restaurant and found that in reality $17.99 was the base price for the rib-eye steak, soup added $2.99, the asparagus added another $1.00 and at the end the bill eventually came up to $22.93  

A few days later she purchased the ingredients to duplicate the meal. The grocery bill was close to the restaurant bill but, and here is the whole misconception created, you do not use all ingredients for that one meal only! You use some of the soup and the salad for example. When she calculated exactly what she had used, the cost of the home cooked meal was $11.84.

Quite an amusing twist to the study, but also an eye-opener how we are made to believe that cooking at home is expensive, and therefore it seems better to eat out, this brings me back to the rising cost of supermarket prices. Restaurants and other food offering establishment also need to cover the rise in ingredient prices.

They cut wages by hiring less knowledgeable staff and compromise on quality of food, hard to detect compromises are made to maintain profits and your health pays the price in many cases, whereas you are in control when you cook at home.

Cooking at Home is (in most cases) healthier

The home cooked meal gives you the ability to control, calories, nutrients, quality of ingredients, salt levels, portioning and taste.

Whatever leftovers you have can innovatively be re-used for other dishes when you teach yourself a bit how and your vacuum sealer gives you the ability to keep your food in good condition. A little effort can easily save up to $100.00 per month or more.

Eating out is fine and good for all. It is good to be served and pampered once and a while. Just buying food to eat and out of so-called convenience leads in many cases to obesity, bad health and series of medical issues.

Enjoy a regular trip to your favorite restaurant, but keep in mind that your health is yours, keep it under your control.

By: Marinus Hoogendoorn   

TO ALL CHRISTMAS DINNER COOKING HOME CHEFS, Part 1

                                    CHRISTMAS IS COMING SOON

                           TO ALL CHRISTMAS DINNER COOKING HOME CHEFS 

Part 1 

By the time this article reaches you, thanksgiving is history for 2013, sure hope you had a great celebration.

So what’s next, Christmas is around the corner, one of the scariest events for many home cooks to look forward to.

Planning a menu, get your supplies, trying not to break the bank, preparing a guest list, all lovely subjects to get your brain cracking.

It is my personal opinion that when you have guests on a once a year occasion like Christmas, do not cook something you have no experience with. Cooking a dinner you are familiar with, will almost certainly result in a dinner table full with happy people.

The reason why I think that way is that we all tend to overdo our Christmas celebrations, we plan to make too many dishes, side dishes, snacks and desserts.

By doing so we end up in the kitchen most of the day and forget that Christmas is actually also for us, the chefs.

Christmas is a family gathering for everybody to enjoy. 

First remember that you are at home and you cook Christmas dinner for family and friends.

So your menu planning should be based on beating the clock, not breaking the clock, getting all worked up and placing oneself out of enjoyment of the family gathering Christmas should be.

Let me help you a little bit and give some tips how to make your Christmas dinner a lot easier.

Traditionally Christmas dinners must have a roast, the choice of which type of roast is all yours, a leg of lamb, goose, turkey, game or whichever roast you are comfortable with.

The highlight of your dinner should be a big platter with a roast for everyone around the table to share.

Now here is your first time saver, instead of making individual plates with vegetables and potatoes, and have the plates scattered all over the kitchen because you are not a restaurant and also likely not equipped to accommodate individual plating for a large group of people, place all your vegetables and potatoes around your roast, it looks great, grand and impressive as a centre piece.  

Let’s say you have chosen to cook,           

Whole Roast Turkey with a Sauce of mixed Berries and Port Wine

Garden Herbs infused Roast Potatoes

Assorted Garden Vegetables

Roasted Chestnuts

Christmas stuffing 

Many of the components in this menu can be made in advance, let’s have a look.

Potatoes, choose Russet or Maris Piper potatoes, leave them whole, wash and boil in water with salt for ten minutes, rinse under cold water, peel the skin off, cut into the size you like, a bit chunky is nice for a dish like this. Drain and cool.

Place the potatoes in a vacuum bag, add some olive oil, a few sprigs of rosemary and parsley. 

Vacuum and store in your refrigerator.

You can do this two or three days in advance, the oil and herbs will give a lovely flavor to the potatoes during the storage time.

Now the vegetables.

Say you choose carrot, parsnip, Brussels sprouts and red cabbage.

After cleaning and cutting to shape, keep the vegetables chunky as well, cook,

Carrots and parsnip Blanch 12 minutes  - cool in ice water

Brussels sprouts Blanch 8 minutes  - cool in ice water

Red cabbage Cook 1 hour with your spices, e.g. vinegar, sugar, cinnamon, bay leaf, red wine, salt and sliced apples. Cool (no ice water)

After the vegetables are cooled, drain and vacuum pack, store in your refrigerator

You can do this also 2 to 3 days in advance. NO FREEZING.

If you are not too comfortable vacuuming the red cabbage, store this item in a container, it will be fine or even better, because the flavors have time to develop, for 3 to 4 days. You can however vacuum the red cabbage, stay in front of your vacuum sealer and when the liquid comes  half way up the seal strip, press seal. It works but be careful. 

Buy pre-cooked chestnuts, like the canned type.  

The sauce. 

You can perfectly use frozen mixed berries for this, add 100 grams sugar and half a cup of port wine to 500 grams of berries, bring to a boil. Lower the heat and simmer for 10 minutes.

Mix with a whisk. If it is too thick, add a bit of water.

Store this also in a jar, you can vacuum many components, but there are some that a not so suitable for vacuuming. Do ensure that your jars are very clean, best is to boil them a few minutes before use.

The sauce will stay fine for a few weeks, similar to marmalade or jam.

Major advantage, besides a relaxed Christmas day for yourself, is that you can make a mistake, if major you have plenty of time to redo the item.   

Well you are almost done and it is not even Christmas eve.

Last but definitely not least, the turkey.

If you buy a frozen turkey, make sure that the turkey is well thawed, depending on the size this may take up to 2 days.

Season the turkey by placing cut oranges, rosemary, salt and pepper in the cavity.

Do this 1 day in advance, cover the turkey with cling wrap or a wet towel and store  in your refrigerator. Remove from your refrigerator on the morning of serving, this allows an even temperature in the bird and with that a better finished result.

I believe that is works better to have the stuffing separately cooked from the bird, unless you have a de-boned turkey.

Everybody has his/her own preference for a stuffing, so choose one you like.

Prepare the stuffing preferably one or two days in advance, so the flavors can develop as well.

If your stuffing is fairly firm in consistency. Vacuum, this works perfect with bread and also meat based stuffings.     

Christmas day:

You wake up without the feeling that you have a tough day ahead, feels good right.

You can still spend a bit of time on some snacks, the not to be missed sausages with bacon and maybe a starter and a dessert.

Based on your cooking time and the roast you have chosen, when you have chosen a turkey like in the sample menu, plan such that the turkey is 45 minutes ready prior to serving time .

Remove the turkey from the oven and cover with aluminum foil.

Remove the potatoes from the vacuum bag, place your potatoes in a baking tray, drizzle with some olive oil and roast in your oven for about 30 minutes at 325 F.

Heat some oil in a frying pan add the carrots and parsnip, season and fry for 5 to 10 minutes.

Fry the Brussels sprouts with the chestnuts similarly in another frying pan.

If you did vacuum the red cabbage, the easiest way is to heat the whole bag in a pot with hot water for 15 minutes or so. No scare that it will burn.

You can heat the berries sauce in the microwave, you need this item warm, not boiling hot.    

Now you are ready to serve.

Place the turkey in the centre of a large serving plate, half of the parsnip, carrot, Brussels sprouts with chestnuts and the roast potatoes on one side and the other half on the other side of the turkey.

The stuffing on the cavity side and the drained (do not forget to drain off excess liquid) red cabbage on neck side.

Place your sauce in a separate bowl.

WOW. Success guaranteed.

Written for PMG 

By Professional Chef Marinus Hoogendoorn 

  USA  www.vacupack.com

 Canada www.vacupack.ca

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! 

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.  http://vacupack.com/bag-flat-commercial/retort-canning

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! 

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

Another Happy Customer

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

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!

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!

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

Vacuum Sealer Rolls in Bulk

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!

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

Six 50 Foot Rolls

8" Wide
300 Total Feet

Save Money

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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

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