MORE ON VEGETABLES:
Vegetables are a great candidate for portion control; when storing vegetables, try pre-freezing them for
1 to 2 hours, then separate them into meal portions within your vacuum bags. After they have been
vacuum packaged, return them to the freezer.
IMPORTANT: Due to the risk of anaerobic bacteria, fresh mushrooms, onions & garlic should never be
vacuum packaged.
PREPARATION HINTS FOR POWDERY FOODS:
When vacuum packaging powdery items like flour, it’s best to use their original packaging inside of the
vacuum bags. The fine powder could get sucked into the machine and cause enough damage to
shorten the life of the sealer.
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 until sold. Remove frozen liquid from pan and vacuum package in the vacuum bags. You can
then stack in the freezer. When you’re ready to use, just cut corner of bag and place in either a
microwave dish or drop into water at a low simmer, below 170°F (75°C).
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