7
G E T T I N G S TA RT E D
Vacuum packaging has been used with success for many years as a safe and cost effective method for
extending shelf life and maintaining the quality of food products. If vacuum packaging is new to your home or
business, you will soon wonder how you lived without it!
Whether you are a beginner or expert, there are certain basic guidelines that should always be followed in
order to package foods which is safe to eat. Neglecting these basic guidelines can result in food spoilage, and
in some cases, illness or death.
Once you familiarise yourself with the SousVideTools Senses 300 Chamber Vacuum Packer procedures, you
will feel at ease using the Chamber Machine and enjoy a higher quality of stored foods.
•
Package only fresh foods. Do not package old food. An already bad product does not improve with vacuum
packing.
•
Fresh foods (Meats, vegetables, cheeses, etc.) should be refrigerated at 1ºC/34˚F or below or frozen after
vacuum packaging.
•
Vacuum packing removes a high percentage of air. This slows the growth of most living micro-organisms,
which degrade food, such as aerobic bacteria and moulds. However, some forms of bacteria such as
clostridium botulinum (responsible for botulism) are anaerobic and grow in the absence of oxygen.
•
The foods susceptible to botulinum should be refrigerated for a short term and frozen for long-term
storage. Consume immediately after heating.
•
Vegetables such as cauliflower, broccoli and cabbage will emit gasses when vacuum sealed. To prepare
these foods for vacuum packaging, you must blanch them first.
•
All perishable foods must be refrigerated or frozen to prevent spoilage.
•
Vacuum packaging is not a substitute for canning.
PACKAGING WITH VACUUM POUCHES
With the SousVideTools Senses 300 Chamber Vacuum Packer, you can easily package a wide variety of sizes
and shapes. You can also prep and store smaller individual serving portions as well as bulk items.
•
Keeps food fresh 3-5 times longer than conventional storage bags.
•
Several sizes available to meet your packaging needs.
•
Terrific for hundreds of applications in and out of the kitchen.
•
Safe for freezer, refrigerator and microwave use. Pouches can also be boiled.
•
Pouch thickness available in standard 3mil or heavy duty 4mil.
•
Pouches are economically priced, giving you a better value.
•
Vegetables must be blanched before being packaged. Place in boiling water or microwave until heated
through but still crunchy. Vacuum package as normal.
