Hope this isn't a repeat question. I have a hard time getting a good seal on my mylar bags. I either don't seal them enough or melt the stuff. I'm using the family iron. Any tips? thanks

-- (rcarver@inacom.com), May 06, 1999

Answers

Are you using cloth between the iron and the mylar?

Try this:

Use a regular iron, set to polyester setting, just on the edge of the iron (makes a thin line, very strong). Make the seal about 1" from the open end of the bag. If you mess up, just do another seal, a little further from the opening of the bag. Cut off any excess, without cutting into your final seal. (from GN Food storage forum)

Hope this helps.

-- Debbie (dbspence@usa.net), May 06, 1999.

ANOTHER THING TO CONCIDER PRIOR TO SEALING THE BAG IS WHETHER ANY FOOD RESIDUE IS AROUND THE EDGES OF THE BAG. I KEEP A DRY CLEAN SWATCH OF CHEESE CLOTH (ANY FABRIC WILL DO) NEARBY TO WIPE AWAY FOOD RESIDUE SUCH AS FLOUR, SUGAR AND COCOA. THEN AS STATED EARLIER, USING A CLOTH BETWEEN THE IRON AND BAG. YOU MAY ALSO WANT TO CHECK THE IRON SETTING AND IF YOU HAVE AN IRON THAT IS AN OLDER MODEL, SAY 7 PLUS YEARS, IS IT WORKING AT OPTIMUM. JUST A FEW THOUGHTS.

-- kellyanne (kal1cnco@intrstar.net), November 28, 1999.