VACUUM PACKAGING GUIDELINES
15
ENGLISH INSTRUCTIONS
. IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.
Vacuum packed perishable foods still require refrigeration.
. NEVER thaw frozen foods at room temperature. Thaw frozen foods in a
refrigerator or microwave oven.
. In general, the colder the temperature at which foods are stored, the longer the
shelf life.
. Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag
will not hold a seal.
. Only use information in the following chart as a guideline! Refer to the “Vacuum
Packaging Guidelines” and “Food Safety” sections of this manual. Actual storage
life spans may vary. Check all food for spoilage before use.
STORAGE LIFESPAN GUIDELINES
FOOD STORAGE NORMAL VACUUM
TYPE LOCATION LIFE PACKED
LIFE
LARGE CUTS OF MEAT
Freezer
6 months
2-3 years
GROUND MEAT
Freezer
4 months
1 year
FISH
Freezer
6 months
2 years
For best results, freeze meats & fish for 1-2 hours before vacuum packing to help prevent moisture
and juices from interfering with the seal of the vacuum bag.
COFFEE BEANS
Room temperature 4 weeks
16 months
COFFEE BEANS
Freezer
6-9 months
2-3 years
FLOUR, RICE, SUGAR
Room Temperature 6 months
1-2 years
For best results, powder or grainy substances should be kept in their original container or bag, then placed in a
vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.
BERRIES
strawberries, raspberries, blackberries
Refrigerator
1-3 days
1 week
BERRIES
cranberries, huckleberries, blueberries
Refrigerator
3-6 days
2 weeks
To prevent berries from being crushed by the vacuum sealer, it is best to freeze item before packing. Spread the berries out on a
cookie sheet to allow them to freeze individually. Berries frozen in a large block will be difficult to vacuum seal due to the
many small air pockets that would form between the berries.
CHEESE
Refrigerator
1-2 weeks
4-8 months
If vacuum packed cheese is used often, make sure the vacuum bag is long enough to allow for repeated sealing. For shredded
cheese, place a paper towel inside the vacuum bag, on top of the cheese to prevent the cheese from being
sucked into the Vacuum Sealer or interfering with the sealing of the bag.
COOKIES, CRACKERS, BREADS
with periodical opening Room Temperature 1-2 weeks
3-6 weeks
Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.
PASTA, GRAINS, DRIED BEANS
Room Temperature 6 months
1-1/2 years
NUTS
Room Temperature 6 months
2 years
Dried foods with sharp edges should be wrapped in a paper towel or other matter to prevent the sharp edges from puncturing the vacuum bag.
LETTUCE
Refrigerator
3-6 days
2 weeks
Wash & thoroughly dry leafy vegetables before vacuum packaging.
VEGETABLES
Freezer
8 months
2 1/2 years
To maximize the taste of vegetables, blanch them before vacuum packaging. Blanching cooks the vegetables very briefly, sealing
in the flavor, color and texture, leaving the vegetables cooked but still crisp. Vegetables can be blanched in boiling water in the microwave,
most vegetables only require 2-3 minutes (corn on the cob requires 6-11 minutes). Then immerse the vegetables in cold water to
stop the cooking process. Dry the vegetables, then vacuum pack.
Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.
