I buy the rolls of material and cut them to length. I have had trouble getting the first edge to seal. Couple things- FoodSaver (my brand,) says to put the rough side down. I put it about a 1/2" past the heat bar and push down on the "paddle" with one hand. My machine has an "Instant Seal" button which I push with my other hand. It snorts and pumps for about 5 seconds and the first side is sealed. Then I fill it with whatever and put the unsealed edge in the machine. I usually do fruit and jerky so the stuff lays flat. If you do produce or grain (bulky) you have to cut your bag a bit longer so what lays on the heat bar is flat, not puckered up. The bag is usually curling so I put the curl into the slot that is right behind the heat bar. Close it up and push down. The vacuum does its job and it will quit when it is sealed.
Hope that helps. Son and I are drying apples and jerky this weekend.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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