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3 Functions and Features
IMPORTANT
: Vacuum packaging is NOT a substitute for refrigeration or freezing.
Any perishable foods that require refrigeration must still be refrigerated or frozen after
vacuum packaging.
For best result in extending the life of foods, it is important to vacuum package foods
that are fresh. Once food has begun to deteriorate, vacuum packaging may only slow
the deterioration process. Vacuum sealing cannot prevent the growth of mould. Other
disease causing microorganisms can still grow in low oxygen environments and may
require further measures to be eliminated.
3.1 Food Preparation Tips for Air-tight Vacuum Sealing
Cooking, Thawing and Reheating – Simmering in a vacuum bag helps food retain
its flavour and it helps with the clean up as well. No dirty saucepans... When
reheating foods in the microwave using your vacuum bags, always puncture open
the bag to allow hot air to escape. You can also reheat foods in the vacuum bags
by placing them in water at a low simmer below 170°F (75°C).
IMPORTANT
: Always thaw foods in either a refrigerator or microwave – do not
thaw perishable foods at room temperature.
3.2 Preparation Hints for Meat and Fish
Try pre-freezing meats and fish for 1-2 hours before vacuum packaging. This helps
retain the juice and shape, and provides for a better seal.
If you can’t, place a folded paper towel between the food and top of the bag, but
below seal area. Leave paper towel in bag to absorb excess moisture and juices
during vacuum packaging process.
3.3 Preparation Hints for Cheeses
Vacuum package cheese after each use. If you make your bag just a little longer
than needed, you can re-seal the bag after each use.
IMPORTANT
: Due to the risk of anaerobic bacteria, soft cheeses should never be
vacuum packaged.
3.4 Preparation Guidelines for Vegetables
Blanching is a process that should be done before vacuum packaging vegetables.
This process stops the enzyme action that could lead to loss of flavour, colour 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
; give your carrots about 5 minutes ; and 7 to 11 minutes for corn on the cob. After
blanching, immerse vegetables in cold water to stop the cooking process.
Summary of Contents for TARFSM16
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