VACUUM SEALING GUIDELINES
FOOD STORAGE & SAFETY
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 the best results 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 mold. Other disease causing microorganisms can still
grow in low oxygen environments and may require feature measures to be eliminated.
FOOD PREPARATION HINTS & TIPS FOR AIR-TIGHT VACUUM SEALING
Cooking, Thawing, Reheating
– Simmering in a vacuum bag helps food retain its flavor and it helps with
the clean up as well. When reheating food 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 refrigerator or microwave
– do not thaw perishable foods at
room temperature.
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.
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.
PREPARATION GUIDELINES FOR VEGETABLES:
Blanching is a process that should be done before being vacuum packaged. This process stops the
enzyme action that could lead to loss of flavor, 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- 2 minutes for leafy greens and peas; 3-4 minutes for snap peas, sliced zucchini or broccoli; give your
carrots about 5 minutes; and 7-11 minutes for corn on the cob. After blanching, immerse vegetables in
cold water to stop the cooking process.
IMPORTANT: All vegetables (including broccoli, brussels sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases, during storage. Therefore, after blanching, it’s best if they’re stored in the freezer.
