Private Reserve HPRV100, User Manual

this will ruin the vacuum seal. Simply open the bag, remove the sharp object, replace the punctured 

bag, and complete the vacuum sealing process again.

Folds in the seal create leaks. Make sure the bag lays flat on the sealer before securing the lid 

closed. If a fold occurs before the sealing process, the bag will not have an air tight seal. If this 

happens, trim off the faulty seal, reinsert the bag making sure it is flat on the sealing element, 

and complete the process again. Faulty seals can lead to mold and anaerobic bacteria, which will 

damage your goods.

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 measures to be eliminated.

FOOD PREPARATION HINTS AND TIPS FOR AIRTIGHT 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 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 the 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 packaging. This helps retain the juice 

and shape, and provides for a better seal.
If you can’t pre-freeze, place a folded paper towel between the food and top of the bag, but below 

seal area. Leave paper towel in bag to absorb excess moisture and juices during vacuum packaging 

process.

PREPARATION HINTS FOR CHEESES

Vacuum package cheese after each use. If you make your bag just a little longer than needed, you 

can reseal 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 carrots about 5 minutes; and 7 to 11 minutes for corn on the cob. After blanching, 

immerse vegetables in cold water to stop the cooking process.

NOTE:

 All vegetables (including broccoli, Brussels sprouts, cabbage, cauliflower, kale, turnips) 

naturally emit gases during storage. Therefore, after blanching, it’s best if they’re stored in the freezer.

MORE ON VEGETABLES

Vegetables are a great candidate for portion control. When storing vegetables, try pre-freezing them 

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