Guidelines For Vacuum Packaging - Sunbeam VS8000 User Manual

Guidelines for Vacuum Packaging

Preparation Guidelines for Meat and Fish
For best results, pre-freeze meat and fish
for 1-2 hours before vacuum packaging in
®
a FoodSaver Bag. This 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
extra long, allowing 2.5cm of bag material
for each time you plan to open and reseal
in addition to the 7.5cm 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.
Preparation Guidelines for Vegetables
Vegetables need to be blanched before
vacuum packaging. This process stops the
enzyme action that could lead to loss of
flavour, colour and texture.
To blanch vegetables, place them in boiling
water for 1 to 2 minutes. After blanching,
immerse vegetables in iced cold water
to stop the cooking process. Finally, dry
vegetables on a towel before vacuum
packaging.
When freezing vegetables, it is best to
pre-freeze them for 1-2 hours or until
solidly frozen. To freeze vegetables in
individual servings, first place on a baking
18
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.
Note: Cruciferous vegetables (broccoli,
Brussels sprouts, cabbage, cauliflower,
kale, turnips) naturally emit gases during
storage. Therefore, after blanching, they
must be stored in freezer only.
Important: Mushrooms and garlic should
never be vacuum packaged.
Preparation Guidelines for Leafy Vegetables
For best results, use a canister to store
leafy vegetables. First wash the vegetables
®
Bag
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
they have been vacuum packaged, return
them to the freezer.
You can vacuum package portions for
baking, or in your favourite combinations
for easy fruit salad all year round. If storing
in the refrigerator, we recommend using a
FoodSaver
® Bag. After they
®
® Canister.
Bag. After