Swapped out the motor
Walton's Chamber Vac
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Finally got to use this beast. I sealed 3 bags of soup to freeze. I can tell you I am really going to like this vac sealer. Between this chamber sealer and the Walton’s Fresh sealer I will have everything covered!
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ND Mike Very, very nice. Hey, you got one too many…
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
ND Mike yeah, I’m a little jealous.
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I love my chamber. You will be putting everything in bags.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
ND Mike Looks like you are set for some of those cold winter days coming up.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
bocephus yep! I will be saving those for some frigid days.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
samspade they are pretty slick!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
ND Mike - I told ya you would love it.
Life is a Garden - Dig it.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
lkrfletcher and you were absolutely right! It is awesome.
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ND Mike
Bagged up some leftover chili from last weekend. Awesome machine.
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Yep! That’s how it done.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
PapaSop yes it is. This will be a game changer at our house!
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ND Mike they are pretty awesome aren’t they! Now if you get into the sousvide game you can take the bag out of the freezer and straight into sousvide setup to warm up. Everyone want some new toys don’t they twilliams
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Randie N yep they are. Still on the fence with sous vide stuff.
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I like it cause if you get distracted (like I usually do…) you wont burn your dish.
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PapaSop The only thing I wonder about with the vacuum-packed freeze is if there is enough elasticity in the wrap to allow for the expansion of the product when freezing. How is it looking guys? Frozen brick chili is FANTASTIC when thawed & heated up when you need a steaming hot bowl of Chili in the Winter.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
calldoctoday I will let you know. I will check if I had a blowout when I get home from work.
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ND Mike Let’s keep our fingers crossed that all is well because it looks so good, I would really hate to see that happen. Not to mention the fact that it just packs away so much better than soup cylinders or mason jars. I always have to leave several inches of head space before I put the caps on with the normal containers, but hopefully the plastic has enough give in it that it will make up for it all.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
calldoctoday I’m not luck enough to have a chamber vac yet. For soups and chili I still just use ziplock freezer bags and manually take out as much air as possible, then freeze on its side. Let me know how the chamber vac goes.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
ND Mike congrats on an awesome machine. It’s on my wish list.
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