Food vacuum sealer rolls are great for making "just the right-size" bags!
Don't waste money buying a bunch of varying sizes of vacuum-sealer bags.
Here's how to make your own, instead! Consider purchasing these rolls in varying lengths and widths,
BUT MAKE sure you don't get ones that are TOO WIDE for your particular food vacuum sealer machine.
Bear in mind the sides are already "sealed" if you will. It's just the top and bottom of the "bags" that need sealing. You can, of course, purchase narrow rolls to make smaller bags. They usually are sold as 11" or 8" wide rolls.
Food vacuum sealer rolls make it very convenient when you have long-length foods that you want to store, such as spaghetti!
No need to break the spaghetti in half to store it! In fact, I left the spaghetti in its box... just in case I forget how long to cook it :-) you know, different varieties have different cooking times!
Wondering why I bother to vacuum-seal spaghetti?
Well, in my neck of the woods, we're prone to hurricanes. Having the spaghetti vacuum sealed protects it from water damage. Yeah, I hear ya - I don't think wet spaghetti would worry us as much as the roof blowing off the house! But still...
NOTE: I have noticed the white printed section (for you to write the bag's contents on the food vacuum sealer rolls) tends to 'come off' and stick to the lower heating element strip and the upper roller of the machine.
Don't worry, this white residue wipes off easily with a clean, damp cloth.
I wipe down the Foodsaver heating element strip immediately when I see the white powdery stuff on it—so it doesn't hamper future bag sealings.
It's good practice, anyway, to keep your roller and strip clean. You'll create a tight seal, and that's definitely what we're aiming for.
You can easily get these at the same place you purchased
your food vacuum sealer machine from, or over the internet and
shipped right to your door! Check out our picks from Amazon, near the bottom of the page.
It's easy to create your own vacuum-sealer bags—just follow the three steps below. Take the time to cut across the width at a 90-degree angle!
NOTE: After vacuuming our bags, I pull out a 2ft length (approx.) of
plastic wrap. I then wrap the package in it! This extra wrap takes care
of sharp pointy corners, as is the case when vacuuming the whole
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Another good reason to use plastic wrap is if a vacuumed-bag seal gives way during storage, then the plastic wrap acts as an extra air- and water-tight layer!
My real reason for using plastic wrap is to keep the bags from accidentally puncturing each other in the first place when you are putting them in the Mylar bags for long-term storage.
When I've created smaller packages of dehydrated food and have used the vacuum-sealer bags, I also wrap them with plastic wrap. I created a page on how to quickly wrap a filled and fully sealed vacuum-sealer bag as a quick pictorial here.
You may wonder how foods can puncture bags. Well, if you bought a cheaper brand (read: less than 4-mil. thick) you are likely to encounter punctures, sorry.
But the main reason for punctures is this: as our foods dry, they become hard, and brittle in some cases. And sharp! It's those darned sharp edges that cause trouble.
Cocooning our vacuum-sealed packages in plastic wrap helps take care of other bags getting punctured from one rogue bag while they're nestled inside a Mylar bag.
Listen to Susan's Podcast about Vacuum-Sealer bags and rolls HERE.