On Sun, 16 Aug 2009 09:00:37 -0500, George Shirley
> wrote:

>Bob Terwilliger wrote:
>> Nanzi wrote about her food saver:
>>
>>> I have the one that does wet, dry, and jars, however I have never
>>> purchased the jars, but the port is there should I need jars.
>>
>> I haven't bought the jars because all the reviews I've read said that
>> they break very easily, often with no shock whatsoever. The reviewers
>> seemed *extremely* disgruntled about that. It's a shame, because if the
>> jars were sturdy, I'd like to try vacuum-marinating in them.
>>
>> Bob
>I use a gallon glass canning jar Bob. Stuff the meat in through the
>widemouth opening, put a canning jar lid on it, crank up the vacuum
>pump, sucks the air out and seals the jar. You can practically see the
>meat sucking up the marinade. Works a charm.

Why wouldn't that work in a one gallon bag... or don't they make them
that size?

--
I love cooking with wine.
Sometimes I even put it in the food.