FoodSaver FFS017X-01 User Instructions page 10

Vegetables
Vegetables need to be blanched before
vacuum sealing. 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
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 sealing.
Note: All vegetables (including broccoli, Brussels sprouts,
cabbage, cauliflower, kale, turnips) naturally emit gases
during storage. Therefore, after blanching, they must be
stored in freezer only.
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 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 seal
vegetables in a FoodSaver
vacuum sealed, return them to the freezer.
Important: Due to the risk of anaerobic bacteria, fresh
mushrooms, onions and garlic should never be vacuum
sealed.
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 seal
as normal. Store in the refrigerator.
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
seal fruit in a FoodSaver
™
After they have been vacuum sealed, return them to the
freezer. You can vacuum seal 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 Canister.
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Bag. After they have been
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Bag.
www.foodsavereurope.com
Baked Goods
To vacuum seal soft or airy baked goods, we
recommend using a FoodSaver
they will 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 seal for later use.
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 sealing. You can also place the food
in its original bag inside a FoodSaver
or use a FoodSaver
original container to vacuum seal.
Liquids
Before you vacuum seal 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 seal in a
FoodSaver
™
bricks' in your freezer.
When 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 (170°F).
To vacuum seal non-carbonated bottled liquids, you
can use a FoodSaver Bottle Stopper with the original
™
container.
Remember to leave at least 25mm of room between
contents and the bottom of the Bottle Stopper. You can
reseal bottles after each use.
Pre-Made Meals, Leftovers and Sandwiches
Efficiently store your pre-made meals,
leftovers and sandwiches in the stackable,
lightweight FoodSaver
are microwaveable, top rack dishwasher safe
and come with a custom adaptor.
The lightweight containers will be ready to head off to the
office, to school or the great outdoors whenever you are!
Snack Foods
Your snack foods will maintain their
freshness longer when you vacuum seal
them. For best results, use a
FoodSaver
items like crackers.
Canister so
™
Universal Lid with the
™
Bag. You can stack these 'frozen
Containers. They
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Canister for crushable
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Bag,
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