English-4
When freezing vegetables, it is best to pre-freeze them
for 1-2 hours or until solidly frozen. To freeze vegetables
in individual servings, first place on a baking sheet and
spread them out so they are not touching. This prevents
them from freezing together in a block. Once they are
frozen, remove from baking sheet and vacuum package
vegetables in a FoodSaver™ Bag. After they have been
vacuum packaged, return them to the freezer.
IMPORTANT: Fresh mushrooms should
never be vacuum packaged.
Preparation Guidelines for Leafy Vegetables:
For best results, use a canister to store leafy vegetables.
First wash the vegetables, and then dry with a towel or
salad spinner. After they are dried, put them in a canister
and vacuum package. Store in refrigerator.
Preparation Guidelines for Fruits:
When freezing soft fruits or berries, it is best to pre-
freeze them for 1-2 hours or until solidly frozen.
To freeze fruit in individual servings, first place on a bak-
ing sheet and spread them out so they are not touching.
This prevents them from freezing together in a block.
Once they are frozen, remove from baking sheet and
vacuum package fruit in a FoodSaver™ Bag. After they
have been vacuum packaged, return them to the freezer.
You can vacuum package portions for baking, or in your
favorite combinations for easy fruit salad all year round.
If storing in the refrigerator, we recommend using a
FoodSaver™ Canister.
Preparation Guidelines for Baked Goods:
To vacuum package soft or airy baked goods, we recom-
mend using a FoodSaver™ Canister so they will hold
their shape. If using a bag, pre-freeze for 1-2 hours or
until solidly frozen. To save time, make cookie dough, pie
shells, whole pies, or mix dry ingredients in advance and
vacuum package for later use.
Preparation Guidelines for Coffee and
Powdery Foods:
To prevent food particles from being drawn into
vacuum pump, place a coffee filter or paper towel at top
of bag or canister before vacuum packaging. You can also
place the food in its original bag inside a FoodSaver™
Bag.
Preparation Guidelines for Liquids:
Before you vacuum package liquids such as soup stock,
pre-freeze in a casserole dish, loaf pan or ice cube tray
until solid. Remove frozen liquid from pan and vacuum
package in a FoodSaver™ Bag. You can stack these
“frozen bricks” in your freezer. When you’re ready to
use, just cut corner of bag and place in a dish in micro-
wave or drop into water at a low simmer, below 75°C
(170°F).
To vacuum package non-carbonated bottled liquids, you
can use a FoodSaver™ Bottle Stopper with the original
container. Remember to leave at least 2.5 cm (one inch)
of room between contents and bottom of Bottle Stop-
per. You can re-seal bottles after each use.
Preparation Guidelines for Snack Foods:
Your snack foods will maintain their freshness longer
when you vacuum package them. For best results, use a
FoodSaver™ Canister for crushable items like crackers.
Vacuum Packaging Non-Food Items
The FoodSaver™ vacuum packaging system also
protects non-food items from oxidation, corrosion and
moisture.
Simply follow the directions to vacuum package items
using FoodSaver™ Bags, Canisters and Accessories.
To vacuum package silver, wrap fork tines in soft
cushioning material, such as a paper towel, to avoid
puncturing bag.
Your FoodSaver™ Bags are ideal for outdoor excur-
sions. For camping and hiking, keep your matches, maps
and food dry and compact. To have fresh water for
drinking, simply fill a FoodSaver™ Bag with ice, seal it
and when needed, let the ice pack melt. If you’re going
sailing or boating, vacuum package your food, film and a
dry change of clothes. Just remember to bring scissors
or a knife to open the bag.
To keep emergency kits safe and dry, vacuum package
flares, batteries, flashlights, matches, candles and other
necessities. Your emergency items will stay dry and
organized in your home, car or boat.
