7
BEFORE USE
FOOD STORAGE AND SAFETY
For best results in extending the life of foods, it is important to only vacuum package fresh foods. Once food has
begun to spoil, vacuum sealing may only slow the process. Vacuum sealing cannot prevent the growth of mold,
and some disease causing microorganisms are still able to grow in low oxygen environments and may require
further measures to be eliminated.
NOTE
: Vacuum sealing is NOT a substitute for refrigeration or freezing. Any perishable foods that require
refrigeration must still be refrigerated or frozen after vacuum packaging.
FOOD PREPERATION HINTS FOR AIRTIGHT VACUUM SEALING
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Cooking, Thawing, and Reheating: You can reheat foods in the vacuum bags by placing them in water at a
low simmer below 170°F (75°C). Simmering in a vacuum bag helps food retain its flavor and it helps with the
clean up as well. When reheating food in the microwave using vacuum bags, ALWAYS puncture the bag to
allow hot air to escape.
NOTE
: ALWAYS thaw foods in either refrigerator or microwave – DO NOT thaw perishable foods at room
temperature.
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Preparation Hints for Meat and Fish: Try pre-freezing meats and fish for 1-2 hours before vacuum sealing.
This helps retain the juice and shape, and provides for a better seal. If you not able to pre-freeze, place a
folded paper towel between the food and top of the bag, below the seal. Leave the paper towel in the bag
to absorb excess moisture and juices during the vacuum packaging process.
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Preparation Hints for Cheeses: Seal cheese after each use. If you make the bag just a little longer than
needed, you can re-seal it after each use.
NOTE
: Due to the risk of anaerobic bacteria, soft cheeses should never be vacuum packaged.
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Preparation Guidelines for Vegetables: Blanching is a process that should be done before vacuum packaging
vegetables. This process stops the enzymatic action that could lead to loss of flavor, color and texture. To
blanch vegetables, place them in simmering water or in a microwave until they are cooked, but still crisp.
Blanching times can range from 1 to 2 minutes for leafy greens and peas; 3 to 4 minutes for snap peas, sliced
zucchini or broccoli; 5 minutes for carrots; and 7 to 11 minutes for corn on the cob. After boiling, immerse
vegetables in cold water to stop the cooking process.
Vegetables are a great candidate for portion control. When storing vegetables, pre-freeze them for 1 to 2
hours and then separate them into meal portions within the vacuum bags. After they have been vacuum
packaged, return them to the freezer.
NOTE
: All vegetables (including broccoli, Brussels sprouts, cabbage, cauliflower, kale, turnips) naturally
emit gases, during storage. Therefore, after blanching, it’s best if they’re stored in the freezer.
NOTE
: Due to the risk of anaerobic bacteria, fresh mushrooms, onions & garlic should never be vacuum
packaged.
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Preparation Hints for Powdery Foods: When vacuum packaging powdery items like flour, it’s best to use the
original packaging inside of the vacuum bags. Powders could be sucked into the machine, causing damage
and shortening the life of the sealer.
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Preparation Hints for Liquids: Before you vacuum package liquid such as soup stock, pre-freeze in a
casserole dish, loaf pan or ice cube tray. Seal the frozen liquid in the vacuum bags allowing them to be
stacked for storage. When you’re ready to use, just drop into water at a low simmer, below 170°F (75°C) or
cut corner of bag and heat in the microwave.
