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Storage Guide, Hints and Tips
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life
of foods by removing most of the air from the
sealed container, thereby reducing oxidation,
which affects nutritional value, flavour and overall
quality. Removing air can also inhibit growth of
microorganisms, which can cause problems under
certain conditions:
To preserve foods safely, it is critical that you
maintain low temperatures. You can significantly
reduce the growth of microorganisms at
temperatures of 4°C or below.
Freezing at -17°C does not kill microorganisms, but
stops them from growing. For long-term storage,
always freeze perishable foods that have been
vacuum packaged, and keep refrigerated after
thawing.
It is important to note that vacuum packaging is
NOT a substitute for canning and it cannot reverse
the deterioration of foods. It can only slow down the
changes in quality. It is difficult to predict how long
foods will retain their top-quality flavour, appearance
or texture because it depends on age and condition
of the food on the day it was vacuum packaged.
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. To avoid possible
illness, do not reuse bags after storing raw meats,
raw fish or greasy foods. Do not reuse bags that have
been microwaved or simmered.
Thawing and Reheating
Vacuum Packaged Foods
Always thaw foods in a refrigerator or a
microwave oven — do not thaw
perishable foods at room temperature.
To reheat foods in a microwave in a FoodSaver
Bag, always cut corner of the bag before placing
it on a microwave-safe dish. However, to avoid hot
spots, do not reheat bone-in meat or greasy foods
in microwave within a FoodSaver
reheat foods in FoodSaver
water at a low simmer below 75°C (170°F).
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Preparation Guidelines
Meat and Fish
For best results, pre-freeze meat and fish for 1-2
hours before vacuum sealing in a FoodSaver
Bag. This helps retain the juice and shape, and
guarantees a better seal. If it's not possible to pre-
freeze, place a folded paper towel between meat or
fish and top of bag, but below seal area.
Leave a paper towel in bag to absorb excess
moisture and juices during the vacuum sealing
process.
Note: Beef may appear darker after vacuum
sealing due to the removal of oxygen. This is not an
indication of spoilage.
Hard Cheeses
To keep cheese fresh, vacuum seal it
after each use. Make your FoodSaver
Bag extra long, allowing 25mm of bag
material for each time you plan to open and reseal,
in addition to the 75mm room you normally leave
between contents and seal.
Simply cut sealed edge and remove cheese. When
you're ready to reseal the cheese, just drop it in bag
and reseal.
Important: Due to the risk of anaerobic bacteria, soft
cheeses should never be vacuum sealed.
Vegetables
Vegetables need to be blanched before
vacuum sealing. This process stops the
enzyme action that could lead to loss of
flavour, colour and texture.
To blanch vegetables, place them in boiling water
or in the microwave until they are cooked, but still
crisp. Blanching times range from 1 to 2 minutes
for leafy greens and peas; 3 to 4 minutes for snap
peas, sliced courgette or broccoli; 5 minutes for
carrots; and 7 to 11 minutes for corn on the cob.
After blanching, immerse vegetables in cold water to
stop the cooking process. Finally, dry vegetables on
a towel before vacuum sealing.
Note: All vegetables (including broccoli, Brussels
sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after
blanching, they must be stored in freezer only.
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