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AFTER SALES SUPPORT
Vacuum food sealer
Hints for vacuum-sealing meat and fish
Try pre-freezing meats and fish for 1-2 hours before vacuum-sealing. This helps retain
their juice and shape and provides for a better seal.
If you cannot pre-freeze, place a folded paper towel between the food and top of the
bag, but below the seal area. Leaving a paper towel in the bag will help absorb excess
moisture and juices during the vacuum-sealing process.
Hints for vacuum-sealing cheeses:
Vacuum-seal cheese after each use. If you make/use a bag just a little longer than
needed, then you can re-seal the bag after each use.
IMPORTANT: Due to the risk of anaerobic bacteria, soft cheeses should never be
vacuum-sealed.
Hints for vacuum-sealing vegetables
Blanching is a process that should be done before vacuum-sealing vegetables. This
process stops the enzyme action that could lead to loss of flavor, color, 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.
NOTE: All vegetables (including broccoli, Brussel sprouts, cabbage, cauliflower, kale, and
turnips) naturally emit gases during storage. After blanching, it’s best if they’re stored in
the freezer.
Vegetables are a great candidate for portion control; when storing vegetables, try pre-
freezing them for 1 to 2 hours, then separating them into meal-sized portions. After they
have been vacuum-sealed, return them to the freezer.
IMPORTANT: Due to the risk of anaerobic bacteria, fresh mushrooms, onions, or garlic
should never be vacuum-sealed.
Hints for vacuum-sealing powdery foods
When vacuum-sealing powdery items, such as flour or spices, it’s best to keep them in
their original packaging, placing it inside of the vacuum bags. The fine powder could get
sucked into the machine and cause enough damage to shorten the life of the sealer.
Hints for vacuum-sealing liquids
Before you vacuum seal liquids, such as soup stock, pre-freeze them in a casserole dish,
loaf pan, or ice cube tray until solid. Remove the frozen liquids from pan and seal them
in the vacuum bags. You can then stack the sealed bags in the freezer.
When you’re ready to use the frozen liquids, cut a corner of the sealed bag and place in
either a microwave dish or drop it into water at a low simmer, below 170°F (75°C).
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