Here's a question I received from a reader today after she read this post on freezing cream cheese.
Question: Are you using "name brand" vacuum bags? Or? I purchased some off ebay and was quite disappointed in them. Some kept seal, some didn't. And it didn't seem to matter if it was dry goods or something like salmon.
Answer: I pretty much stick to the Food Saver Brand or the brand in the Amazon link below. I have had good success with both. When I have to buy again I will go with the ones in the Amazon link. They are a bit cheaper and I thought they worked just as well.
I hope this helps!