Preservation
None of this is expert advice. It's what people worked out for themselves, usually the hard way — what actually helped, and what they'd tell someone standing where you are. Take what fits and leave the rest.
If you only read a few
Buy a dedicated vacuum sealer for regular use.
It saves time and effort and keeps food longer.
2 people, independently
Steam hard-boiled eggs, peel them while cooling in a brine, place them in a jar with the brine, and refrigerate for about a week to pickle.
The salt, sugar, and vinegar preserve the eggs and add flavor.
one person who lived it
Tape a straw to the smallest hose attachment of a vacuum cleaner to create strong suction for bags.
You'll get a great deal of suction.
one person who lived it
Invest in silicone bags instead of buying plastic zip-locks repeatedly.
It is more frugal and avoids plastic.
one person who lived it
Place sealed bags in a bowl when marinating to catch potential leaks.
To prevent leaking all over the fridge.
one person who lived it
Check if air exits while the compressor is running to troubleshoot issues.
If air is not exiting, the problem is likely the compressor.
one person who lived it
Spread strawberries in a single layer on a paper-towel-lined dish so they do not touch, then cover with plastic wrap.
one person who lived it
Quick-freeze foods with natural juices until solids form before vacuum sealing.
Prevents liquid from interfering with the seal.
one person who lived it
Shred zucchini you will not eat immediately and freeze it for later use in soups, baking, or smoothies.
Frozen zucchini blends into smoothies without a strong taste if used in moderation.
one person who lived it