Vacuum Sealing Dehydrated Food

November 2, 2019 0 By Jose Scott


Hi, this is Susan from Easy Food Dehydrating
and I’m here to answer your questions about food dehydrating and long-term food storage. Today’s question is: “How do you vacuum-seal
dehydrated food?” Shown above is my FoodSaver brand food vacuum-sealer Model V2240 and I
just love it! There are other brands on the market of course
but today I’m going to show you how to vacuum-seal your dehydrated food packets with this model. After the foods have been conditioned (please
see our video on conditioning over at YouTube – click on the link) we are now ready to vacuum-pack
our goodies! Here’s a quick tip: Store your vacuum sealer
in a plastic garbage bag to keep the dust out when not in use. Please use good vacuum bags – at least 3 mil
thick! An ideal size I’ve found is six inches by ten inches and I get mine from DC Sales
Enterprises, Inc. The reason for the 3 mil thickness minimum is it’s easy for thinner
bags to puncture while vacuuming the air out because dehydrated foods can become very brittle
and sharp after dehydrating! It’s important to place the edge of your vacuum
sealer bag in the machine properly. It needs to be in the center of the long oval vacuum chamber between
my two white dashed lines shown in the next photo. Don’t forget to add your oxygen absorber in
the bag first. Please see our oxygen absorbers video on YouTube by clicking the link. The edge of the bag needs to be in the middle
of the oval vacuum chamber. When you’re satisfied with the positioning, hold the bag in place
with a couple of fingers at the very front of the machine to keep the bag in place which
will enable you then to pull the lid down without your fingers being in the way! Now it’s time to lock the bag in position
with the lever over on the right. While the bag is clamped, I take this opportunity to
smooth out the bag’s contents. It’s far easier to package flat bags than to package oddball
shapes into Mylar bags. My machine defaults to “dry” but make sure
that option is selected on your machine if necessary then press the “vacuum and seal” button.
This is where the fun begins! The vacuum process takes between six to ten
seconds. The machine then switches over to the “seal” mode. The red seal light comes
on and the sealing takes about six seconds overall. When the light goes out, raise the clamping
lever and you’re done! It’s advisable to wait about a minute between heat seals to give
the machine time to cool off a little. Check out the owner manual for exact instructions
for your “wait time.” Here are “before and after” pictures of some
dehydrated green beans. The blue packet you see is a 100cc oxygen absorber. I have leveled
out the green beans in the “before” picture to make the bag as flat as possible. It’s amazing how hard the bag is after vacuum-sealing
— and that’s another reason for using good bags! When tapped, it sounds like a hollow
brick, to me. Here’s a quick tip: don’t overfill your bags
because you need about three inches of spare room at the top of the bag for the lid to
come down. Don’t forget to write on the bag the date, and its contents. Use a fine point
black felt-tipped marker. Another tip: don’t try to vacuum the air out
of Mylar bags. Both sides of Mylar bags are smooth, unlike vacuum sealer bags, which has
one side smooth side, and one “bumpy” side so that the air can be extracted. We have a video on Mylar bags – just click
the link. Well, thanks for asking! Please send in your
question and we’ll make a video to answer it. You can contact us on our website at www.easy-food-dehydrating.com
or post a question on our Facebook page. Well, that’s all for now, thanks for watching!
See you soon.