vacuum sealer for home use -- Foodsaver v. Vacmaster?
I'm getting ready to buy a vacuum sealer for home use -- will use for portioned meats, stock/demi-glace (I know I'll have to pre-freeze), etc. Mo tomato and basil crop are coming in, and I've been blanching and freezing those, too, which I like better than canned. I'll probably experiment with sous vide, but this is mostly for freezer storage.
I'd like to keep it <$200 if possible, and have been looking at the Foodsaver V3880 and the Vacmaster Pro 260.
Any thoughts about the merits of either, or is there something else I should consider?