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Vacuum Sealing Guidelines
Food Storage & Safety
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.
For best result in extending the life of foods, it is important to vacuum package foods that are fresh. Once food
has begun to deteriorate, vacuum packaging may only slow the deterioration process. Vacuum sealing cannot
prevent the growth of mold. Other disease causing microorganisms can still grow in low oxygen environments
and may require further meansures to be eliminated.
Food Preparation Hints and Tips for Air-tight Vacuum Sealing
Cooking, Thawing and Reheating : Simmering in a vacuum bag helps food retain its flavor and it helps with the
clean up as well –No dirty saucepans! When reheating foods in the microwave using your vacuum bags, always
puncture open the bag to allow hot air to escape. You can also reheat foods in the vacuum bags by placing them
in water at a low simmer below 170
°
F (75
°C
).
IMPORTANT : Always thaw foods in either a refrigerator or microwave – do not thaw perishable foods at room
temperature.
Preparation Hints for Meat and Fish :
Try pre-freezing meats and fish for 1-2 hours before vacuum pakaging. This helps retain the juices and shape,
and provides for a better seal.
If you can’t, place a folded paper towel between the food and top of the bag, but below the seal area. Leave the
paper towel in bag to absorb excess moisture and juices during vacuum packaging process.
Preparation Hints for Cheeses :
Vacuum package cheeses after each use. If you make your bag just a little longer than needed, you can re-seal
the bag after each use.
IMPORTANT : Due to the risk of anaerobic bacteria, soft cheeses should never be vacuum packaged.
Preparation Guidlines for Vegetables :
Blanching is a process that should be done before vacuum packaging vegetables. This process stops the enzyme
action that could lead to loss of flavor, color, and texture. To blanch vegetables, place them in simmering water or
in a microwave until they are cooked, but still crisp. Blanching times can range from 1 to 2 minutes for leafy
greens and peas, 3 to 4 minutes for snap peas, sliced zucchini or broccoli, give your carrots about 5 minutes, and
7 to 11 minutes for corn on the cob. After blanching, immerse the vegetables in cold water to stop the cooking
process.
NOTE : All vegetables (including broccoli, Brussels sprouts, cabbage, cauliflower, kale, turnips, etc.) naturally
emit gases, during storage. Therefore, after blanching, it’s best if they’re stored in the freezer.
