Don’t over-vacuum your dried herbs. During the vacuum process, before the heat seal happens,
dried flowers and herbs can become crushed if the vacuum is engaged for too long a period. Once
the package starts to form around your herbs, engage the heat seal function. This will stop the
vacuum from removing the last bit of air from the package, and prevent your herbs from being
smashed. You may need to try different vacuum times to achieve the desired effect.
Prevent stems from puncturing the vacuum bag. Our vacuum bags are very strong, so punctures
are unlikely. However, if a stem or other sharp object should cause a puncture in the vacuum bag,
this will ruin the vacuum seal. Simply open the bag, remove the sharp object, replace the punctured
bag, and complete the vacuum sealing process again.
Folds in the seal create leaks. Make sure the bag lays flat on the sealer before securing the lid
closed. If a fold occurs before the sealing process, the bag will not have an air tight seal. If this
happens, trim off the faulty seal, reinsert the bag making sure it is flat on the sealing element,
and complete the process again. Faulty seals can lead to mold and anaerobic bacteria, which will
damage your goods.
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 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 mold. Other disease-causing microorganisms can still
grow in low oxygen environments and may require further measures to be eliminated.
FOOD PREPARATION HINTS AND TIPS FOR AIRTIGHT VACUUM SEALING
Cooking, Thawing and Reheating: Simmering in a vacuum bag helps food retain its flavor and it
helps with the clean-up as well (no dirty saucepans!). When reheating foods in the microwave using
your vacuum bags, always puncture 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 the 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 to 2 hours before vacuum packaging. This helps retain the juice
and shape, and provides for a better seal.
If you can’t pre-freeze, 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 reseal 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 vacuum packaging 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
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