Oh, I know, and I joked about it being overkill and a excessive waste of time, going forward. It was just an experiment, mainly because I don't have a deep freeze that's extremely cold. And I open it up two to three times a day to grab either coffee or frozen fruit for my blended smoothies, and I do get a quite a bit of condensation that quickly freezes on the surface of all my packaging. I live 500 yards from the ocean, and Pacifica is always quite foggy. I can leave my patio screen door open overnight, and the next morning, every surface in the apartment feels cold and ever so slightly damp, mainly right in front of the door.JohnB. wrote:That is serious over kill if you are using good good quality vac bag stock. I vac bag with the Foodsaver using their rolls & have seen no sign of freezer burn/moisture loss. Some of my greens have been in the deep freeze for 2.5 years at this point. If the bags are holding the vacuum air can't get in & moisture can't get out.
Anyways, my huge batch of El Salvadorian beans are in the freezer, in a plain old ziplock bag, not even vacuum sealed, no foil or anything.
When those Don Patchi Geisha beans show up, I'll for damn sure be doing the vacuum sealing with foil wrapping though. I think it's worth the extra effort on something that expensive.