Vacuum Packaging and Food Safety
How to Vacuum Package Using Your FoodSaver
Vacuum packaging extends the life of foods by removing most of the air from sealed
containers, thereby reducing oxidation. Vacuum packaging helps preserve ﬂ avor and
Vacuum Packaging Canisters can only be used with
overall quality. It also helps inhibit the growth of aerobic microorganisms, which can
appliance that has an Accessory Port. Please check your
lead to the problems noted below under certain conditions:
Vacuum Packaging System
Mold – Easily identiﬁ ed by its fuzzy characteristic. Mold cannot grow in a low
QuickStart Guide to see if your appliance has one.
oxygen environment, therefore vacuum packaging can virtually eliminate it.
Yeast – Results in fermentation, which can be identiﬁ ed by smell and taste. Yeast
1. Place your FoodSaver
appliance on a ﬂ at, dry surface and plug the power
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
cord into a standard electrical outlet.
freezing stops it completely.
2. Place the item(s) to be vacuum packaged inside the canister. Leave at least
Bacteria – Right conditions, clostridium botulinum (the organism that causes
one inch (1") between the contents and the rim of the canister.
Botulism) can grow without air and cannot be detected by smell or taste.
3. Wipe rim to ensure it is clean and dry.
Although it is extremely rare, it can be very dangerous.
4. Place the lid on top of the canister. If the canister has latches, put them
As with any other storage container, it is important to inspect food for spoilage
in an upright position so that the lid ﬁ ts on the base. Push the latches
prior to consuming.
Instructions For Use
downward until they snap into place.
5. Insert one end of the Accessory Hose into the Accessory Port on your
To preserve foods safely, it is important to maintain low temperatures. You can
signiﬁ cantly reduce the growth of microorganisms at temperatures of 40°F (4°C) or
below. Freezing at 0°F (-17°C) does not kill microorganisms, but stops them from
6. Insert the other end of the Accessory Hose into the hole on the top of the
growing. For long-term storage, always freeze perishable foods that have been vacuum
canister lid. Twist the gray tip of hose while inserting to ensure a tight ﬁ t.
7. Follow the steps for vacuum packaging as outlined in your QuickStart
It is important to note that vacuum packaging is not a substitute for canning and it
cannot reverse the deterioration of foods. It can only slow down changes in quality. It
8. Remove the Accessory Hose from the Accessory Port on the appliance
is difﬁ cult to predict how long foods will retain their top-quality ﬂ avor, appearance or
before vacuum packaging in FoodSaver
texture because it depends on the age and the condition of the food on the day it was
Allow hot foods to cool to room temperature before vacuum packaging. Otherwise, the
Vacuum packaging is NOT a substitute for refrigeration or freezing. Any
contents may bubble up out of the canister.
perishable foods that require refrigeration must still be refrigerated or frozen after
How to Open the FoodSaver
Vacuum Packaging Canister
To open, press and hold down the gray rubber button in the center of the lid
Vegetables need to be blanched before vacuum packaging. This process stops the
until you no longer hear air escaping. This will release the vacuum and allow you
enzyme action, which leads to loss of ﬂ avor, color and texture. To blanch vegetables,
to easily remove the lid.
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
Care and Cleaning Instructions
for snap peas, sliced zucchini or broccoli; 5 minutes for carrots; and 7 to 11 minutes
for corn on the cob. Then, immerse the vegetables in cold water to stop the cooking
1. Wash all FoodSaver
accessories in warm water using a mild dishwashing
process. Finally, dry the vegetables on a towel before vacuum packaging.
soap. Do not immerse lids in water.
2. Dry thoroughly before using.
Cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliﬂ ower, kale, turnips)
naturally emit gases during storage. Therefore, after blanching, they must be stored in
Vacuum Packaging Canister bases (but not the lids) are
the freezer only.
top–rack dishwasher safe. Lids should be wiped down with a damp cloth.
Vacuum Packaging Canisters should not be used in the
IMPORTANT: Uncooked mushrooms, raw garlic and soft cheese should never be
microwave or freezer.
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