if you're going to freeze it for over a week yes if you're going to chuck it into the fridge no

>>21769844
What kind of food?

>>21769844
Buying, dividing, and sealing 10lb chubs of beef/pork loin roasts will save you a fuckload of money. Any sale meats can be easily preserved for 18-24 months.

>>21769844
Minimizing the amount of oxygen food is exposed to does wonders for longevity.

I aktually backpack on long expeditions. I pressure cook and dehydrate nearly all of my own meals. It's gourmet and the flavor removes me from harsh conditions temporarily. A vacuum sealer, aktually several because they are slow, along with O2 scrubber and dessicant packs is essential.

I keep all sorts of dried gourmet meals all over, office, home and vehicles. Just add hot water, place pouch in cozy and wait. My only oil is home made ghee because it seldom goes rancid.

Never attempted sous vide. I make great fresh food and just don't perceive reason to try.

- Gen X bachelor for life

>>21769844
You need a sealer for the sealer, not the vacuum necessarily, it has a heat strip and a perpendicular cutter in it
They're cheap and useful no matter what
If you put the bags in the freezer wrap them in paper
You can label the paper and date it, which is nice, but the important thing is that the plastic is abrasive, will crack, and the food inside it will get freezer burned

>>21769844
For long term freezer storage, yes. For just 1-2 days, you can get away with tightly wrapping meat in foil, plastic wrap, and putting in an airtight ziplock bag

>>21770360
A home vacuum sealer does not remove oxygen though.

>>21770496
How the fuck does it not? It vacuums the air out of the bag. Oxygen is a component of air, so yes that goes with it.

>>21769844
Its nice to have. You can save money depending what you buy like others have said.

Its also a much higher quality packaging job for both freezing and thawing.

I have experimented with sous vide / flash freeze stuff that looks promising, but i have not followed through with those initial experiments. Idea would be to have fully cooked, vacume sealed, frozen protiens thay can be held for a long time, quickly defrosted, and made into a convenience lunch or dinner.

>>21770496
Yes it does dipshit, unless you bought a 10$ piece of shit off Temu. Every piece of meat you eat has been vacuum sealed at least one or two times from the time it was butchered until it reaches your plate. Restaurants use them all the time to keep beef or pork from going off without freezing it.

>>21770385
That sounds pretty cool, got any meal pics?

>>21769844
wrap the food in wax paper or to avoid contact with plastic, that shit will give you cancer.

>>21770385
Ever thought of going whole hog and buying a freeze dryer?

>>21772138
always makes me laugh when a goyim thinks plastics are what he has to worry about

As someone who has done both containers and foil freezing, and then vacuum seal, yes, get one. Even the cheap $20 work ok. Sometimes I get a broken seal and eventual air, but I realized I can just doubke the heat seal.

>>21772159
The backpacker anon above, I am. Yes, I looked into acquiring a commercial-quality freeze dryer, first a small one for me personally and later aktual commercial machines.

The small ones cost about 5k usd new. All experience reliability problems once the warranty expires. A lot of folks complain about parts availabilty, maintenance, noise, power consumption, technicians and lack of support for the small ones (you're gonna burn up garage space with even the "smallest" models).

The commercial freeze dryers won't fit in home or garage, you'll need large barn or factory space. They are enormous machines and will consooom commercial levels of power and require commercial ventilation and sewerage. Each machine is a full time job. Used ones start mid-tens of thousands (salvage?) to well into six figures.

I decided to stick with my commercial-quality stainless-glass dehydrators even though they're not as high performing. Good enough for my ambitions.

>>21769844
Uhhh you don't "need" to do anything.