Hi Lisa,
Like the old-fashioned Tupperware, If you press down hard on the lid
(provided it's also somewhat flexible plastic), as you snap the last
of the lid rim down, you'll at least create negative pressure inside,
but not complete vacuum.
If you're sealing dry ingredients, this should help prolongue their
shelf life a bit. If you're using zip-bags, a plastic drinking straw
stuck in an unzipped corner and some good lung-power can suck out all
extra air and then you quick withdraw and zip simultaneously. This is
great for freezing stuff, but it's also good for sealing smaller
quantities of things that can then fit well into buckets without extra
air in the bags.
If you scouted the internet, you might find the small rubber or
plastic valves the some vacu-seal containers use, but then you'd still
have to vacuum. There are some food-storage vacuum systems, but they
get pricey fast. Still, your buckets sound like a great resource!
Be well,
Léna
On Jul 15, 2011, at 4:08 PM, Lisa wrote:
An obvious off-topic question.., but here goes.
I’ve got several white plastic buckets (that used to hold a variety of
icings/jellies etc. from a local bakery). I’ve washed them, rinsed
etc. and am now storing pastas, beans and the like in them. They seal
fairly well, but quite frankly I’d feel better if I could actually
suck all the air out of them. Isn’t there a way I can do this without
having to purchase dry ice or lots of mylar bags/oxygen absorbers? I
figured with all the brilliant minds we have on this list I’m sure
that somebody has been able to do this successfully…would you please
share?
TIA
Lisa
