Ways to pack things to keep them longer, fresher, drier.....

[Daveinthebush]

Here is one I learned while freezing fish this fall.  I did not have a vacumn packer so when I read the following I tried it and this works.

1.  Pack the fish in freezer bags with a little water.

2.  Seal the bag leaving enough of an opening so that the water can drip out.  Squeeze the bag untill the water starts out.

3. Place the bag on the edge of the sink, seal downward so that the water can drip out.

4.  Just before the water is all the way out, seal the bag.

The natural action of the water dripping out will suck all the air out of the bag, vacumn sealing the food.

the food will last much longer and freezer burn is non-exestant. :grin:

[Bear]

Dave, I'm glad my wife did not see this before I went and bought my V-sealer.  She shuttered at the price until I showed her all the useful things you can do with it.  I have to say I do like your creativeness in a pinch.

[wildman]

Exactly what are we talking about here?  I always tell my wife that I love her, she wears nice perfume, and I bought her a gore-tex suite.  Does this count for keeping them longer, fresher, and drier? :lol:

[mrd250]

Here's a good one to try (either for camping or home).

Next time you get a good sale on boneless, skinless chicken breasts;

-Buy bulk!

-Divide into dinner size portions.

-Place each portion into appropriate size freezer bags.

-Add seasonings:
     ~I use Ken's lite Ceaser dressing (not as salty and less oil for BBQ fires!)
     ~Garlic powder, onion powder, fresh ground pepper, parsley etc...

-Close freezer bag, squeezing out as much air as possible.

-Freeze flat in freezer.

This is a great way to freeze/transport/use chicken.  It marinates while it's freezing as well as defrosting.  It works out conveniently for using as "extra ice" in coolers for camping until you are ready to use it. If you are storing it in a freezer for home use, it stacks  easier and takes up less space than the original packaging.  And the piece de resistance...you end up with chicken with flavor throughout the entire piece of meat.

It turns out great BBQ'd as well as pan fried (or on a George Foreman grill).  Freezer burn is also  virtually eliminated!

Enjoy

Joan