8
Using Foodsaver
™
accessories
1. Insert one end of the accessory hose
H
to the accessory
port
G
. Insert the other end of the hose into the port on the
accessory. Follow any specific instructions that come with the
FoodSaver accessory.
2. Follow steps 3 and 4 of Using Your Vacuum Sealer.
Storage Guide, Hints and Tips
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life of foods by removing
most of the air from the sealed container, thereby reducing oxidation,
which affects nutritional value, flavour and overall quality. Removing
air can also inhibit growth of microorganisms, which can cause
problems under certain conditions:
To preserve foods safely, it is critical that you maintain low
temperatures. You can significantly reduce the growth of
microorganisms at temperatures of 4°C or below. Freezing at -17°C
does not kill microorganisms, but stops them from growing. For long-
term storage, always freeze perishable foods that have been vacuum
packaged, and keep refrigerated after thawing.
Foods
Storage Life
Beef, Pork, Lamb, Poultry
2-3 years
Minced Meat
1 year
Fish
2 years
Hard Cheeses (Cheddar, Parmesan, Edam, Gouda, etc.)
4-8 months
Asparagus, Broccoli, Carrot, Cauliflower, Cabbage, Brussels Sprouts, Green Beans, Peas, Corn, etc.
2-3 years
Lettuce, Spinach, etc.
2 weeks
Apricots, Plums, Peaches, Nectarines, etc
1-3 years
Soft Berries (Raspberries, Blackberries, Strawberries, etc)
1 week
Hard Berries (Blueberries, Cranberries, etc.)
2 weeks
Bread, Bagels, Pastries
1-3 years
Nuts and Seeds
2 years
Coffee Beans
1 year
Ground Coffee
5-6 months
Powdered Goods (Sugar, Flour, etc.)
1-2 years
Sauces, Soups, Stews, etc.
1-2 years
Dried Goods (Beans, Pasta, Rice, Grains, etc.)
1-2 years
Potato Crisps, Biscuits, Crackers, etc.
3-6 weeks
