I’ve read the negative comments on lots of top brand sealers on Amazon and on Walmart - they give up after five or six sealings (not all at once either) - the one’s that have this moisture button don’t work very well. I’ll check out your recommends. And yes, the food is to be frozen and also dried stuff for emergencies.
The Parm sauce must be delicious......will definitely try it.
I am also going to make a Sirarcha Aioli created by a Japanese Chef. The original recipe is quite involved.
But it is easily duplicted....just add sherry vinegr, sriarcha, and a bit gar/cl paste to jarred mayo.
The Japanese restaurant served it over Blistered Asparagus....Japanese chefs have a fondness for roasting.
We have had excellent results with Foodsaver. We’re on our second one, bought a few years ago - and the first one, from 12 or so years ago, is still going strong.