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Discussion Starter #1
So, we bought a vacuum packer with a jar attachment last fall so that we could improver shelf life of stored goods. That has worked fine, and we've stored a lot of beans and lentils etc. in glass jars with a vacuum seal.<br><br>
The question is, should I vacuum pack my vegetables in plastic which will give them a great shelf-life (ignoring the health and environmental concerns of plastic), or not, and what should I do instead?<br><br>
I've just done a lot of research on aluminum foil, which seems to be ok if you buy it 100% recycled and then reuse it a lot (which I would - I could reuse it every year). But it always seems to be used with something else, either plastic or glass.<br><br>
Glass would be my preferred option, but we really don't have the money to buy glass for all the produce we intend to put away this year. Also, would it be enough to prevent freezer burn? I don't want to loose my vegetables; I know I won't if I use plastic (my family has used freezer bags for 20 years), however there are the health and environmental concerns.<br><br>
I don't know if I can afford to buy aluminum foil and glass; but I do have to buy something even if its plastic vacuum bags.<br><br>
I guess here's the real question: Would it be sufficient to prevent chemical leaching by wrapping the veggies in parchment paper or aluminum foil, and then vacuum bagging them? With the intention of reusing it all year after year, as long as possible?
 

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I buy ziploc freezer bags and use them, and recyle them when they get gross/ripped/whatever. I wash them at least a couple times usually - the only time I don't is if they had meat in them, then they jsut get recycled.<br><br>
I aviod freezing in glass cause' it freaks me out - glass is so fragile when its cold, and I've had a few jars bust on me, both in the freezer and right after pulling them out and setting them down on the counter - not sure if I put them down to hard or it was the shock of coming out of a cold deep freeze to a very warm house or what, but its happend.<br><br>
I can't quite imagine freezing in aluminum foil - for one, its aluminum, which I generally avoid using due to its connections with alzhemiers and similar, and for two cause I just can't imagine how you'd get it tight enough to avoid freezer burn consistantly.<br><br>
Good luck!!
 

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When you freeze in aluminum, you never want it touching your food directly. It will impart a metallic taste over time.<br><br>
Honestly, I'd go with the plastic bags. I'd do some research as to which plastics are used in which brands, though...
 

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i don't really know how it would hurt anything to wrap it in parchment before you put it in the plastic bags. i'm just using those, though.
 

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plastic bags is what we use, IF the food is <i>not hot</i> you should not have a leaching problem and as far as I have looked, the seem safe (safe plastics)-I would not use glass for the above mentioned reasons<br><br>
for staining items (tomato based items and curries) bags are a must for me!!<br><br>
I will not use old plastic container that I do not know what they are made from, some are not safe plastic and some just break in the freezing process<br><br><br>
you should never freeze warm items anyway, causes your freezer to work harder $$ and is not safe as well
 

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Discussion Starter #6
Thanks everyone. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
For what its worth, I wrapped the asparagus in 100% unbleached, silicone coated parchment paper and then vacuum bagged it. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 
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