www.MyVacMaster.com • 800-821-7849
TIPS
Important Tips
• Vacuum packaging is not a substitute for canning. All
perishables still need to be refrigerated or frozen.
• Follow all food safety regulations as outlined by the FDA at
www.FDA.gov.
• Use only VacMaster
®
vacuum bags, rolls, containers and
accessories.
• Some fruits and vegetables may release gases, known as
outgassing. When packaging these fruits and vegetables,
outgassing can cause the vacuum to be gradually lost over time.
Blanching or freezing before vacuum packaging helps prevent
this from occuring.
• Delicate foods can be frozen prior to packaging to protect them
from getting crushed by the vacuum. If you are packaging fresh
meats without pre-freezing, fi rst dry the meat. Place a folded
paper towel between the meat and the top of bag to help
absorb any moisture.
• To vacuum package liquids, pre-freeze in a dish, bowl, or ice
cube tray.
• Use
VacMaster
®
Bone Guards to cover an item’s sharp edges to
prevent bag punctures.
• Allow foods and liquids to cool before vacuum packaging.
• Avoid overfi lling the bag. Leave at least 3” of space between
the contents and the open end of the bag. This is called head
space. This allows room for the bag to tightly form around the
content and will prevent the bag from pulling out of the vacuum
chamber during the sealing process.
• To prevent wrinkles from forming in the seal, gently stretch the
bag fl at along the seal bar before closing the lid.
• When using accessories, leave at least 1” of space between the
contents and the top of the container.
• Use a clean, damp cloth and mild soap to clean the PRO380.
• VacMaster
®
bags and rolls are boilable, freezable, and
microwavable.
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www.MyVacMaster.com • 800-821-7849
GUIDELINES
Vacuum Packaging Guidelines
• Follow all food safety regulations as outlined by the FDA at
www.FDA.gov.
• Vacuum packaging is NOT a substitute for canning.
• Vacuum packaging cannot reverse the deterioration of foods.
• Vacuum packaging is NOT a substitute for refrigeration or
freezing.
• Some fruits and vegetables may release gases, known as
outgassing. When packaging these fruits and vegetables,
outgassing can cause the vacuum to be gradually lost over time.
Blanching or freezing before vacuum packaging helps prevent
this from occuring.
NOTE: Due to the risk of anaerobic bacteria, soft cheeses, fresh mushrooms,
garlic and onions should never be vacuum packaged.
• It is critical that food handling and storage are maintained at low
temperatures. You can reduce the growth of microorganisms
at temperatures of 40°F or less (4°C). Freezing at 0°F will not
kill microorganisms, but reduces the chances of them growing.
For long-term food storage, always freeze foods that have been
vacuumed packaged.
NOTE: Beef and other proteins may look darker after being vacuum packaged.
This is due to the removal of oxygen and is not an indication of spoilage.
• Before vacuum packaging liquids such as soups, stews, and
broths, make sure to pre-freeze in a dish, bowl or ice tray until
solid. Remove the frozen liquid and vacuum package. Store in
your freezer until ready to use.
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