FoodSaver is an interesting thought. Is it really so much better than freezable tupperware??
I can't say enough about my vacuum sealer. NO freezer burn.
I freeze meats in smaller portions (1/4 patties, individual chicken parts, pork chops) then slide them in a bigger bag to seal (I'll stack the patties with plastic wrap between them). I can pull out just what I need and just seal the bag back up. You do lose an inch or so for each seal, so plan ahead. I also wash and reuse the bags until they're too short.
For larger pieces, you can thaw in the bag in cold water pretty quickly.
I'll freeze a casserole in the dish, run warm water over the bottom, pop it out, and freeze the whole casserole without the dish. Then when I'm ready to use it, I can thaw in the dish and reheat. Same with cooking a large amount of veggies. I'll freeze them in dinner portions in small bowls, then they go in a freezer bag.
Great for fruit. I had blueberries that were just fine after two years. I froze them on a cookie sheet then into the bag. Same with peaches, and because I can thaw them quickly in the bag (and there's no air), they don't brown (I do use a bit of Fruit Fresh, but I had problems with browning until I used the bag).
The mason jar attachment is great for dry goods, nuts, and even crackers, and there's no waste there. You just need the regular canning lids and the attachment.
I'll stop now...