mariadnoca
Moderator
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Too many cookies, I'm sugared out - what's the best way to freeze them?
- Thread starter mariadnoca
- Start date
melissa-dallas
Well-known member
I was just thinking of making some since I had none this year.
I like to bag small amounts of cookies in sandwich sized zipper bags and then. . .
--squeezing the air out as much as I can-- I place however many packed sandwich bags as will fit into a gallon zipper bag and place that gallon bag into another zipper bag (then the cookies are triple bagged) and date/label and stash in the freezer. I use regular gallon zipper bags and *always* double or triple bag. The multiple gallon bags keep things very well, and the sandwich bags allow me to remove only a small amount of cookies for fresh eating, as long as I re-seal the gallon bags!
As plastic is only "moisture resistant" and not moisture PROOF, I find more bags keep things much better and fresher. It is convenient to use this multiple bag method for all sorts of stuff: Dividing and feezing 5 lb sacks of shredded whole-milk mozzarella, 4 lb containers of grated Parmesan, my reduced calorie bread, fresh home-made bread, etc. I have product that I like at a better price and I can always use the gallon zipper bags again.
--squeezing the air out as much as I can-- I place however many packed sandwich bags as will fit into a gallon zipper bag and place that gallon bag into another zipper bag (then the cookies are triple bagged) and date/label and stash in the freezer. I use regular gallon zipper bags and *always* double or triple bag. The multiple gallon bags keep things very well, and the sandwich bags allow me to remove only a small amount of cookies for fresh eating, as long as I re-seal the gallon bags!
As plastic is only "moisture resistant" and not moisture PROOF, I find more bags keep things much better and fresher. It is convenient to use this multiple bag method for all sorts of stuff: Dividing and feezing 5 lb sacks of shredded whole-milk mozzarella, 4 lb containers of grated Parmesan, my reduced calorie bread, fresh home-made bread, etc. I have product that I like at a better price and I can always use the gallon zipper bags again.
michael-in-phoenix
Well-known member
I use a Food Saver to vacuum pack them. Keeps for months.
mariadnoca
Moderator
My Foodsaver pulls out air/seals then later somehow fills with air. Dunno what is wrong with it.
Ruined a bunch of meat. Sealed it all into indiv steaks, then went to pull one out about a month later - full of air. All of the steaks. Still sealed, but now full of air - all the meat was ruined.
Ruined a bunch of meat. Sealed it all into indiv steaks, then went to pull one out about a month later - full of air. All of the steaks. Still sealed, but now full of air - all the meat was ruined.
janet-in-nc
Well-known member
Are you using Food Saver bags or regular freezer bags? I find that regular bags do that and I
think it is caused by the automatic defrost in the freezer. I don't have trouble when I use Food Saver bags that I cut and make myself.
think it is caused by the automatic defrost in the freezer. I don't have trouble when I use Food Saver bags that I cut and make myself.
Then I think your FoodSaver is not correctly set in some way.
I had one that did that and finally got rid of it. Mine works fine--it is the very plain pipe rack one that just sucks and seals.
You might call FoodSaver customer service--I have heard from others how helpful their tech support can be. Your unit may need a small adjustment. The bags are obviously leaking slowly from some malfunction.
I also wonder if Maria's food was totally ruined with freezer burn (so quickly) or just frosty and maybe salvageable. ;o)
I had one that did that and finally got rid of it. Mine works fine--it is the very plain pipe rack one that just sucks and seals.
You might call FoodSaver customer service--I have heard from others how helpful their tech support can be. Your unit may need a small adjustment. The bags are obviously leaking slowly from some malfunction.
I also wonder if Maria's food was totally ruined with freezer burn (so quickly) or just frosty and maybe salvageable. ;o)
mariadnoca
Moderator
Yes, I'm using FS bags, but the make your own kind using a roll...
I'd noticed a long time ago this would happen if I made the bags too small (they always seem like you have to make them so big it's wasteful), but knowing this I made them large. I'd got 2 tri-tip roasts on sale, cut them into steaks, marinaded them, and sealed them individually. By the time I found them they were filled with air and heavily crusted with freezer burn.
I have the original small FS (really dislike the huge one they sell now) and my only thought might be the FS roll itself...do you think they can go bad? I've had that roll a long time given I don't use the FS much. Not sure how air gets in as it is sealed the whole time.
I'd noticed a long time ago this would happen if I made the bags too small (they always seem like you have to make them so big it's wasteful), but knowing this I made them large. I'd got 2 tri-tip roasts on sale, cut them into steaks, marinaded them, and sealed them individually. By the time I found them they were filled with air and heavily crusted with freezer burn.
I have the original small FS (really dislike the huge one they sell now) and my only thought might be the FS roll itself...do you think they can go bad? I've had that roll a long time given I don't use the FS much. Not sure how air gets in as it is sealed the whole time.
janet-in-nc
Well-known member
Ditto on calling their customer service. Who knows? They might solve your
problem or maybe send you a coupon for a new Food Saver?? I make my own bags from a roll too and don't have any problem with my old, original Food Saver.
problem or maybe send you a coupon for a new Food Saver?? I make my own bags from a roll too and don't have any problem with my old, original Food Saver.
I've had bags a LONG time so don't think they go bad. Yes
have to have the bag big enough so that double thickness gets into the channel area. Your roasts may have gotten some liquid in the sealed area, but if it drew the vacuum, seems odd. I think marinating and freezing may dry out the meat some also. Your seal is leaking somewhere--and unless you checked it say, a day or two after sealing, it might have been so slow that it wasn't noticeable when you put it in the freezer. I have had 3 FS's now, and the middle one was the "biggie" bells and whistles one, and its seals never held. Really irritating. Gave up and got another small one.
have to have the bag big enough so that double thickness gets into the channel area. Your roasts may have gotten some liquid in the sealed area, but if it drew the vacuum, seems odd. I think marinating and freezing may dry out the meat some also. Your seal is leaking somewhere--and unless you checked it say, a day or two after sealing, it might have been so slow that it wasn't noticeable when you put it in the freezer. I have had 3 FS's now, and the middle one was the "biggie" bells and whistles one, and its seals never held. Really irritating. Gave up and got another small one.
I have had that problem with shrimp, I think the shells break the bag. Now I first put them in
something like an empty waxed bag that plain (not sugared, lol) cereal comes in or wrap them first. I agree about if the bag isn't big enough. I also hate to waste and have been guilty of cutting too small.
something like an empty waxed bag that plain (not sugared, lol) cereal comes in or wrap them first. I agree about if the bag isn't big enough. I also hate to waste and have been guilty of cutting too small.
michael-in-phoenix
Well-known member
I always run the "seal" operation a second time. That stopped the leakage for me.