Storage Lifespan Guidelines - Weston HARVEST GUARD 65-1101-W Manual De Instrucciones

STORAGE LIFESPAN GUIDELINES

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IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.
Vacuum packed perishable foods still require refrigeration.
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NEVER thaw frozen foods at room temperature. Thaw frozen foods in a refrigerator
or microwave oven.
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In general, the colder the temperature at which foods are stored, the longer the
shelf life.
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Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag
will not hold a seal.
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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.
FOOD
TYPE
LARGE CUTS OF MEAT
GROUND MEAT
FISH
For best results, freeze meats & fish for 1-2 hours before vacuum packing to help prevent moisture
COFFEE BEANS
COFFEE BEANS
FLOUR, RICE, SUGAR
For best results, powder or grainy substances should be kept in their original container or bag, then placed in a
BERRIES strawberries, raspberries, blackberries
BERRIES cranberries, huckleberries, blueberries
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
CHEESE
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
COOKIES, CRACKERS, BREADS with periodical opening Room Temperature 1-2 weeks
PASTA, GRAINS, DRIED BEANS
NUTS
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
VEGETABLES
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
CAUTION! It is important to follow the "Food Safety" guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.
and juices from interfering with the seal of the vacuum bag.
vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.
many small air pockets that would form between the berries.
sucked into the Vacuum Sealer or interfering with the sealing of the bag.
Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.
Wash & thoroughly dry leafy vegetables before vacuum packaging.
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.
STORAGE NORMAL
LOCATION
Freezer 6 months
Freezer 4 months
Freezer 6 months
Room temperature 4 weeks
Freezer 6-9 months
Room Temperature 6 months
Refrigerator 1-3 days
Refrigerator 3-6 days
Refrigerator 1-2 weeks
Room Temperature
Room Temperature
Refrigerator 3-6 days
Freezer
-13-
VACUUM
LIFE PACKED
LIFE
2-3 years
1 year
2 years
16 months
2-3 years
1-2 years
1 week
2 weeks
4-8 months
3-6 weeks
6 months 1-1/2 years
6 months 2 years
2 weeks
8 months 2 1/2 years