By LeafTV Editor

The earliest known references to sealing food as a means of preserving it actually date back to the early 1960s. Long before the first commercial vacuum bag sealers were marketed, people began experimenting with moldable plastic wrap and air-tight containers to preserve food in the freezer. This way they could do away with time consuming canning and salting and still keep food fresher than they would by simply freezing it. The Decosonic Company devised a sealing method that combines the freshness of fast freezing and the simplicity of just popping food into the freezer.

Beef, chicken and salmon in vacuum plastic bag for sous vide cooking
credit: a_namenko/iStock/GettyImages
How To Use A Decosonic Bag Sealer


Prepare the foods you want to freeze and have them ready to be frozen. Either place items for an entire meal into a bag or place like foods together. In other words, put hamburgers in one bag or vegetables in another. Or make bags containing hamburger and vegetables in serving sized bags.

Cut food into small pieces for the very best and fastest freezing results. If you are freezing fresh or parboiled fruits or vegetables, have everything prepared to be frozen as soon as you have finished parboiling or cutting.

Place the food to be frozen into the vacuum bags and press out any excess air with your hands. Make sure that sealer is plugged in to a working electric outlet.

Lay the bag containing the food to be frozen with the bottom half under the nozzle of the vacuum sealer. Lower the lid gently. You do not have to press down on the lid.

Listen for the sucking sound that the vacuum sealer makes as soon as you lower the lid. You should see the bag take the form of the food immediately.

Decide when you are satisfied with the amount of air removed from the bag. Press down tightly and this will melt the edges of the bag to complete the seal. Freeze or refrigerate immediately.