Vegetables:
Vegetables should be blanched before vacuum packing, since all vegetables
emit gas during storing. The blanching further stops the enzyme process, which
means that the vegetables loose colour and taste.
Peel the vegetables and blanch them by immersing them in boiling water and let
them boil till they soften a little, but are still crispy. Next, immerse in cold water to
stop the boiling process. Let the vegetables drain before vacuum packing
When freezing vegetables, let them pre-freeze for 1-2 hours. Position the
vegetables separately on baking paper or similar to prevent them from turning
into a frozen lump. Put the frozen vegetables in a vacuum bag and vacuum seal
the bag. Next, put the vacuum bag in the freezer. Note! Never vacuum pack fresh
mushrooms, onion and garlic because of the risk of anaerobic bacteria.
Leaf vegetables:
For the best result, use a vacuum container for vacuum packing of leaf vegetables.
Rinse the vegetables and let them dry on paper towel or similar. Vacuum pack
later in a vacuum container and keep in the refrigerator.
Fruit:
Fruit with skin shall be peeled before vacuum packing. We recommend that
you pre-freeze for 1-2 hours before vacuum packing. Position the vegetables
separately on baking paper or similar to prevent them from turning into a frozen
lump. Vacuum pack later in a vacuum bag and keep in the refrigerator. If you
want to keep it in the refrigerator, vacuum packing should be made in a vacuum
container.
Bread and cakes:
If you want to vacuum pack soft bread and cakes, we recommend that you use a
vacuum container to preserve the shape. On the other hand, if you want to use a
vacuum bag, we recommend that you pre-freeze bread and cakes for 1-2 hours.
It is of course also possible to vacuum pack cake dough, pies and cake mix for
later use.
Hard cheese:
To keep the cheese fresh, vacuum pack it if you are not going to use the cheese
within a couple of days. Use a very big vacuum bag, so that you can reuse the
bag if you want to vacuum pack the same cheese again.
note!
Soft cheese should
not be vacuum packed because of the risk of anaerobic bacteria.
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