3.
Vacuum packaging with any model in the VACPAK-IT line will yield unbelievable results.
These machines remove up to 95% of the air from the package. This will help keep food
fresher up to 5 times longer than under normal storage methods. You can store dry
foods like pasta, cereal and flour, fresh meats like pork, chicken and beef, vegetables
like carrots, potatoes and squash, or even frozen liquids like soups and drink mixes. The
possibilities are endless.
Once packaged, there are a variety of unique methods to cook your stored food. You
can cook the food traditionally or sous vide it for a tender and lush flavor.
Vegetables should always be blanched – cook until crispy and then submerge in cold
water to stop the cooking process – to kill any enzymes that may cause out-gassing
when vacuumed.
IMPORTANT
NEVER vacuum pack garlic, fungi (like mushrooms),
or soft cheese (like Brie, Camembert, and Ricotta) .
A dangerous chemical reaction takes place when air is removed,
causing them to be extremely dangerous if ingested.
FOOD
TYPICAL
STORAGE
VACUUM
FRIDGE
STORAGE
VACUUM
FREEZER
STORAGE
Fresh Beef & Veal
1-2 Weeks
1 Month
1-3 Years
Ground Meat
1-2 Weeks
1 Month
1 Year
Fresh Pork
1 Week
2-4 Weeks
2-3 Years
Fresh Fish
3-4 Days
2 Weeks
2 Years
Fresh Poultry
1 Week
2-4 Weeks
2-3 Years
Smoked Meats
2-4 Weeks
6-12 Weeks
3 Years
Fresh Produce
(Blanched)
1-2 Weeks
2-4 Weeks
2-3 Years
Fresh Fruits
3-4 Days
2 Weeks
2-3 Years
Hard Cheeses
2-4 Days
6-12 Weeks
6 Months
Sliced Deli Meats
1-2 Weeks
6-12 Weeks
Not Recommended
Fresh Pasta
1 Week
2-3 Weeks
6 Months
