Hi John,

Thanks very much for your comment. I guess a lot of people like frost free freezers (they are very convenient) – but this is certainly a very important factor to consider when vacuum sealing food.

Kind Regards,
Lisa

Hi Ronald,

I hate to say it but the quality of the seal is the most likely cause of your freezer burn – especially if this is occurring at about 6 weeks.

It is imperative that you inspect the seal all the way along, and on each bag, and every time you seal. There could be moisture, bubbles or even a wrinkle that could cause a slow leak in the bag.

Some tips to ensuring a nice seal include:
– using the specified bag (don’t buy cheap bags, or try/test a few different varieties at least and see which work best), and follow the instructions on the machine
– before your proceed with the seal, dry the inside of the bag (after you have put the food in) with a paper towel and make sure it is really dry before sealing. This is a very important step and will go a long way to ensuring that the seal is as strong as possible
– make sure there is enough space at the top of the bag before sealing. This will help ensure a quality seal by making sure the bag does not wrinkle when the sealer sucks the air out and begins the seal.
– when you position the bag, just before sealing, ensure it is completely flat/level across the seal bar i.e. make sure there are no wrinkles
– after sealing inspect the seal and as we mentioned above, make sure there are no wrinkles, bubbles or holes. A quality seal has a nice consistent look and size all the way across the bag. If you are not getting this, then make sure the sealer is the right temp and you are sealing for the right amount of time -> too hot or sealing too long (it melts holes in the seal), or too cool or not sealing for long enough (it is just not melting the bag enough to create the seal).

Hope this helps.

Kind Regards,
Lisa