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Vacuum Packaging Non-Food Items
THE FOODSAVER USER MANUAL
43
Your FoodSaver Vac 1050 also pro-
tects non-food items from oxidation,
corrosion, and moisture. Just follow
the directions for vacuum packaging
using the FoodSaver Bags or acces-
sories.
◗ Vacuum package your silver.
Without exposure to air, the silver
will not tarnish. Be sure to cover
fork tines in something cushion-
ing like a paper towel, so they
won’t puncture the bag.
◗ Vacuum package your children’s
clay, so that it won’t dry out and
get cracked.
◗ Camping and hiking gear stays
dry and compact. Vacuum pack-
aging your clothes and equipment
will help save space in your pack.
Vacuum package matches, maps,
and anything you want to stay dry.
◗ For picnics, fill a FoodSaver Bag
with ice and seal. When it melts,
you’ll have fresh water for drink-
ing or you can put it back in the
freezer as a reusable ice pack.
◗ Vacuum package your food and
equipment for a boating or sailing
outing. Food will stay dry in the
cooler, batteries and film won’t get
damaged by water, and you’ll appre-
ciate having a dry change of clothes.
◗ FoodSaver Bags are also great for
storing extra keys or any spare parts
you need for your boat. They will
be dry and in one place.
◗ Vacuum package first aid kits and
emergency kits for your house,
your boat, and your car. Items will
all be in one package and will stay
dry and without dirt and mold.
Include flares, batteries, flashlight,
candles, and matches.
◗ Vacuum package extra spark plugs
and precision tools that always
seem to get lost. Seal nuts, bolts,
and screws by size in separate bags.
◗ Keep the leftover oil from deep
fryers from turning rancid. After the
oil has cooled down, strain it into
mason jars or FoodSaver Canisters
and vacuum package.
Marinating Recipes
THE FOODSAVER USER MANUAL
42
Salsa Marinated Shrimp
Serves 4-6
Ingredients needed:
1
1
⁄4
lbs. shrimp, cleaned and de-veined
2 tablespoons minced red onion
6 cloves of garlic pressed or minced
4 tablespoons lime juice
1 large tomato chopped (about
3
⁄4
cup)
4 tablespoons olive oil
1
⁄2 cup minced cilantro
In FoodSaver Canister, combine onion, garlic, lime juice, and tomato until
smooth. Slowly add oil until completely combined, then add cilantro.
Salt to taste. Add shrimp to canister. Vacuum package. Marinate 15-20
minutes in the refrigerator.
Remove the shrimp from the canister and broil or grill. See cooking chart
for time. (Easiest to cook if skewered.)
Mixed Marinated Vegetables
Serves 4
Ingredients needed:
1 lb. assorted squash (green zucchini, yellow crookneck, summer
squash, patty pan squash)
1 large bell pepper
1 tablespoon balsamic or red wine vinegar
1 tablespoon basil
1 tablespoon dried thyme (crumbled)
1 teaspoon Dijon mustard
1 tablespoon olive oil
Cut squash into
1
⁄4" slices. Cut bell pepper into 1" strips. Combine all
ingredients in a FoodSaver Canister. Vacuum package. Marinate 15-20
minutes in the refrigerator.
If using an oven, lay vegetables in a single layer on a baking sheet and
broil 3-4 minutes on each side closest to the heat source. Follow the same
instructions for grilling as for broiling. Serve hot or at room temperature.