www.VacMasterFresh.com • 800-821-7849
TIPS
3
Important Tips
• Vacuum packaging is not a substitute for canning. All
perishables still need to be refrigerated or frozen.
• Follow all food safety regulations as outlined by the FDA at
www.FDA.gov.
• Use only VacMaster
®
Vacuum Chamber Pouches and
accessories.
• Some fruits and vegetables may release gases, known as
outgassing. When packaging these fruits and vegetables,
outgassing can cause the vacuum to be gradually lost over time.
Blanching or freezing before vacuum packaging helps prevent
this from occuring.
• Delicate foods can be frozen prior to packaging to protect them
from getting crushed by the vacuum.
• Use VacMaster
®
Bone Guards to cover an item’s sharp edges to
prevent pouch punctures.
• Allow foods and liquids to cool before vacuum packaging.
• Avoid overfilling the pouch. Leave a minimum of 3” of space
between the contents and the open end of the pouch. This is
called head space. This will prevent spills during the vacuum
sealing process.
• To prevent wrinkles from forming in the seal, gently stretch the
pouch flat along the seal bar before closing the lid.
• VacMaster
®
pouches are boilable, freezable, and microwavable.
When microwaving, it is important to pierce or make a small cut
in the pouch.
