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Vacuum sealing can only slow down the deterioration of food. It is also
difficult to predict for how long food can retain its freshness because
it depends on the age and the condition of the food on the day it was
vacuum sealed. Therefore, any perishable food must be refrigerated or
frozen after vacuum sealing, and any vacuumed food must be inspected
for signs of spoilage prior to consuming.
Important Notes on Vacuum Sealing
• During the vacuum sealing process, liquids in food (e.g. marinated food and
fresh meats) may enter the vacuum pump, which may cause the pump to stop
and damage the appliance. To prevent this, freeze food with liquids in a freezer
prior to vacuum packing.
• Also, vacuum sealing of liquids (e.g. soup) in vacuum containers directly
without freezing it first may cause cracking and damage to the container. Pre-
freezing of liquids in freezer prior to vacuum sealing is necessary.
• Use only bags and containers that are designed for vacuuming.
• Powdered and granulated foods should be covered with a paper towel before
vacuuming to prevent food from being sucked into the vacuum pump.
• Vegetables must be blanched before vacuum sealing.
• To vacuum successfully, make sure there are no holes or cracks on the vacuum
bag or container.
NEVER vacuum seal mushrooms and garlics.
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