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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 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 juice 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 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 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 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
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