No raisins!!!!!!!! Why?????? Just cinnamon 😤

Pagac Radial

Moshe Bypass

Daugherty Trail

Walker Jessica Miller Joseph Clark Jeffrey

Thanks, I was having trouble with bags boiling over. My product was still warm. It is also nice to know that I can instantly seal the bag when liquid starts racing to the front of the chamber.

Waylon Fort

What setting do you use on your vacuum sealer? Dry or Wet?

Alexys Squares

Jillian Lake

This is so simple!!! You guys are great

Smoke another one! LOL

Sous vide then deep fry would give a better result than fried with practically no oil

Do the same experiment but add kosher salt!

I love my usvx model I live in an apartment so it’s a great fit but I plan to upgrade when I get a house, I have a question I have a content creator who may be interested and posting a video to his subscribers about this awesome product if you guys are willing to send him a vacuum sealer? It’s a win/win for both sides cause some of his subscribers will purchase this chamber sealer can it can help in sales for you guys? Just a thought can only say yes or no 😊 please say yes

Love this! I've tried cutting larger Food Saver bags into smaller bags, but duh! You've shown me how to do it "smartly"

Going to make this🙏🏽😍 Ty!

@avidarmor There are two wires with yellow connectors. Once disconnected, there is no way to know which black wire to connect to which brown wire. I doubt they are interchangeable so why are they not labeled appropriately?? I have no idea of if I reconnected them correctly because I didn’t label prior to disconnecting.

im surprised at no water , most brines are a 2 to 1 vinegar to water

very cool with your hat on backwards, such a cool guy

I'm a bit confused. The liquor and fruit appears to be boiling during what you called the vacuum and seal step, which would suggest that you are using the infusion function of your Anova chamber vac.

Her live show ,but her hair is messy like she just woke up from her nap and I bought this machine and I use last week and I forgot how to process this machine and now I’m looking up from KZbin to how to use it,because I had a lot of gardening season.

I bought this in years 22 but I still don’t know how to use it.

5 seconds in, mason jar on its side, imploded my jar

This told me nothing. Please give a class. I have it programmed. I can find almost nothing on how to best use it.

We need to bake about 900 cookies for our wedding. And we need to seal and freeze them months ahead of time so I think this will help us a ton!!

Where can I buy replacement gaskets for this sealer?

Very good information i bought that modle a week ago love it so far.

Why not use the seal button?

That won't last 1 month in the fridge. Do not feed your family that.

I didn't get the avocado with mine. Why not????

You didn’t show us anything with the machine.

Easy enough for the kids

Id change seal time to zero, since you aren't sealing a bag.

whats the advantage of having this model over the USV32?

usv32 has accessory port under the seal bar

I didn't get an Avacado😮😢😂

I reveived my new Reserve Chamber Vacuum Sealer on Saturday and it is an amazing product. I made some delicious homemade BBQ sauce and put what I didn't use in a quart mason jar and sealed it. How convenient to just stand the jar(s) in the chamber and within 15-20 seconds have a perfect seal Great video, thanks.

I ordered the canisters with my initial order, along with many sealer bags. I liked the canisters so much, I ordered some more. I put some lettuce, strawberries, and cherries in the initial three, and look forward to getting a longer shelf life out of fresh produce and other items such as nuts. I can see saving a lot of money over time with these canisters. Great video.

Thanks, great explanation on how to vacuum seal pouches. I received my Reserve Chamber Vacuum Sealer a few days ago, and am excited to put it through its paces. My wife too, as she is ordering the ingredients for her favorite Chicken Orzo soup, a double batch. Thank goodness I ordered a lot of Avid Armor bags and cannisters.

Thanks, great video. I just used this on some chicken breasts. I used the bucket, but since I just had two chicken breasts, I placed them in a soup bowl to not use as much marinade. Everything worked perfectly. I'll let you know how they taste. Update: The chicken tasted great, so nice to be able to do this quickly.

Great video. I received my Reserve Chamber Vacuum Sealer last Saturday, before this video was released. I could not get the PCP program to work, as the Quick Start Guide just said to "Close the lid to start the program." There was no mention of hitting the start vacuum button. I did try that eventually but it still did not work. Thanks to Rachael who called me on Monday to suggest I put a lot of pressure on the lid as sometimes on a new one the gasket does not seal properly at first. I did that and the program did run. I would suggest making the Quick Start Guide instructions a bit clearer and adding to press the Vacuum Button. Everything is working great now.

Wow 😊

Had you frozen it first would of been a lot easier

I'm having trouble contacting you guys. For techincal support I left a phone message. When I go online to chat I am told to fill out a technical support form I filled out the form and am told to wait 2-3 days for someone to contact me. I just bought the new Cellar Resereve model JAR23 and cannot get the PCP program to function as instructed in the Quick Start Guide. I thought Avid Armor gave good customer service, but I'm not seeing it so far.

I received my vacuum sealer but there wasn’t an avocado in it.

My A100 sealer, The accessory not working

I just ordered a USV20. I'm wondering if I can use other bags/rolls from other sealers in it? I.E. from the Food Saver brand.

For whosoever shall call upon the name of the Lord shall be saved. (Romans 10:13) He that covereth his sins shall not prosper: but whoso confesseth and forsaketh them shall have mercy. (Proverbs 28:13) Have mercy upon me, O God, according to thy lovingkindness: according unto the multitude of thy tender mercies blot out my transgressions. Wash me throughly from mine iniquity, and cleanse me from my sin. For I acknowledge my transgressions: and my sin is ever before me. Against thee, thee only, have I sinned, and done this evil in thy sight: that thou mightest be justified when thou speakest, and be clear when thou judgest. (Psalms 51:1-4)

Any advice on setting time and pressure? I can’t find any info on how to choose the right numbers for my various foods like soups or steaks. What is the reasoning behind the selection process?