Guidelines For Vacuum Packaging - FoodSaver V2860-I Guía De Referencia

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Guidelines for Vacuum Packaging

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:
– Easily identified by its fuzzy characteristic.
Mould
Mould cannot grow in a low oxygen environment,
therefore vacuum packaging can slow the growth of
mould.
– Results in fermentation, which can be identified
Yeast
by smell and taste. Yeast needs water, sugar and a
moderate temperature to grow. It can also survive with
or without air. Slowing the growth of yeast requires
refrigeration, while freezing stops it completely.
– Results in an unpleasant odour,
Bacteria
discolouration and/or soft or slimy texture. Under the
right conditions, Clostridium botulinum (the organism that
causes Botulism) can grow without air and
sometimes cannot be detected by smell or taste.
Although it is extremely rare, it can be very dangerous.
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
dete rio ration 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 vacuumed packaged.
IMPORTANT: Vacuum packaging is NOT a
substitute for refrigeration or freezing.
perishable foods that require refrigeration must still
be refrigerated or frozen after vacuum packaging.
Food Preparation and Reheating Tips
Thawing and Reheating Vacuum Packaged Foods
Always thaw foods in either refrigerator or
micro wave – do not thaw perishable foods at
room temperature.
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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 Bag. You can also
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reheat foods in FoodSaver TM Bags by placing them in
water at a low simmer below 75°C.
Preparation Guidelines for Meat and Fish:
For best results, pre-freeze meat and fish for 1-2 hours
before vacuum packaging in a FoodSaver
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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 paper towel in bag to absorb excess
moisture and juices during vacuum packaging process.
Note: Beef may appear darker after vacuum
packaging due to the removal of oxygen. This is not an
indication of spoilage.
Preparation Guidelines for Hard Cheeses:
To keep cheese fresh, vacuum package it after each
use. Make your FoodSaver Bag extra long, allowing
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2.5 cm of bag material for each time you plan to
open and reseal in addition to the 7.5 cm room you
normally leave between contents and seal. Simply cut
sealed edge and remove cheese. When you're ready
to repackage the cheese, just drop it in bag and reseal.
IMPORTANT: Soft cheeses should never be
vacuum packaged.
Preparation Guidelines for Vegetables
Vegetables need to be blanched before vacuum
pack ag ing. 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
Any
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 packaging.
All vegetables (including broccoli, Brussel
Note:
sprouts, cabbage, cauliflower, kale, turnips) naturally
emit gases during storage. Therefore, after blanching,
they must be stored in freezer only.
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Guidelines for Vacuum Packaging (Cont.)
When freezing vegetables, it is best to pre-freeze them
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for 1-2 hours or until solidly frozen. To freeze vegetables
in individual servings, first place on a baking sheet and
spread them out so they are not touching. This
prevents them from freezing together in a block. Once
they are frozen, remove from baking sheet and vacuum
package vegetables in a FoodSaver
have been vacuum packaged, return them to the freezer.
IMPORTANT: Fresh mushrooms should never be
Bag. This
vacuum packaged.
Preparation Guidelines for Leafy Vegetables:
For best results, use a canister to store leafy vegetables.
First wash the vegetables, and then dry with a towel
or salad spinner. After they are dried, put them in a
canister and vacuum package. Store in refrigerator.
Preparation Guidelines for Fruits:
When freezing soft fruits or berries, it is best to
pre-freeze them for 1-2 hours or until solidly frozen.
To freeze fruit in individual servings, first place on a
baking sheet and spread them out so they are not
touching. This prevents them from freezing together
in a block. Once they are frozen, remove from baking
sheet and vacuum package fruit in a FoodSaver
After they have been vacuum packaged, return them to
the freezer.
You can vacuum package potions for baking, or in
your favourite combinations for easy fruit salad all
year round. If storing in the refrigerator, we
recommend using a FoodSaver
Preparation Guidelines for Baked Goods:
To vacuum package soft or airy baked goods, we
recommend using a FoodSaver
hold their shape. If using a bag, pre-freeze for 1-2 hours
or until solidly frozen. To save time, make cookie
dough, pie shells, whole pies, or mix dry ingredients in
advance and vacuum package for later use.
Preparation Guidelines for Coffee and
Powdery Foods:
To prevent food particles from being drawn into
vacuum pump, place a coffee filter or paper towel
at top of bag or canister before vacuum packaging.
You can also place the food in its original bag inside
a FoodSaver Bag, or use a FoodSaver
TM
Lid with the original container to vacuum package.
Preparation Guidelines for Liquids:
Before you vacuum package liquids such as soup
stock, pre-freeze in a casserole dish, loaf pan or ice
cube tray until solid. Remove frozen liquid from pan
and vacuum package in a FoodSaver
stack these "frozen bricks" in your freezer. When
TM Bag. After they you're ready to use, just cut corner of bag and place
in a dish in microwave or drop into water at a low
simmer, below 75°C.
Preparation Guidelines for Snack Foods:
Your snack foods will maintain their freshness longer
when you vacuum package them. For best results, use a
FoodSaver TM Canister for crushable items like crackers.
Vacuum Packaging Non-Food Items
The FoodSaver vacuum packaging system also
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protects non-food items from oxidation, corrosion and
moisture. Simply follow the directions to vacuum
package items using FoodSaver
Accessories.
To vacuum package silver, wrap fork tines in soft
cushioning material, such as a paper towel, to avoid
Bag.
TM puncturing bag.
Your FoodSaver TM Bags are ideal for outdoor
excursions. For camping and hiking, keep your
matches, maps and food dry and compact. To have
fresh water for
drinking, simply fill a FoodSaver
Canister.
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and when needed, let the ice pack melt. If you're
going sailing or boating, vacuum package your food,
film and a dry change of clothes. Just remember to
bring scissors or a knife to open the bag.
Canister so they will
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To keep emergency kits safe and dry, vacuum package
flares, batteries, flashlights, matches, candles and other
necessities. Your emergency items will stay dry and
organised in your home, car or boat.
Universal
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5
Bag. You can
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TM Bags, Canisters and
Bag with ice, seal it
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