Preparation Guidelines For Meats/Fish; Preparation Guidelines For Hard Cheeses; Preparation Guidelines For Vegetables - FoodSaver II User Manual

T H E F O O D S A V E R U S E R M A N U A L
Food Preparation and Storage Guide
Where to
M /F
E AT S I S H Store
Beef, Lamb, Pork
Freezer
Ground meat
Freezer
Poultry
Freezer
Fish
Freezer

Preparation Guidelines for Meats/Fish:

Option 1: For best results pre-freeze
meats and fish for 1-2 hours before
vacuum packaging in a FoodSaver
Bag to ensure the retention of juices
and shape, and to help guarantee a
good seal.
NOTE: Beef may appear darker after vacuum packaging due to the removal
of oxygen. This is not an indication of spoilage.
Where to
C
H E E S E S Store
Cheddar, Swiss, Parmesan
Refrigerator

Preparation Guidelines for Hard Cheeses:

Keep cheese fresh even if you use
it everyday by vacuum packaging it
after each use. Make your original
FoodSaver Bag extra long. Simply
cut along the sealed edge, remove
the cheese and slice off the amount
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Recommended Vacuum Normal Storage
FoodSaver Packaged Life (without
Container Storage Life
vacuum packaging)
FoodSaver Bag 2 to 3 years 6 months
FoodSaver Bag 1 year 4 months
FoodSaver Bag 2 to 3 years 6 months
FoodSaver Bag 2 years 6 months
Option 2: If it is not possible to pre-
freeze, place a folded paper towel
between the meat/fish and the end
of the bag. Leave the paper towel in
the bag when vacuum packaging to
absorb excess moisture and juices.
Recommended Vacuum Normal Storage
FoodSaver Packaged Life (without
Container Storage Life vacuum packaging)
FoodSaver Bag 4 to 8 months 1 to 2 weeks
needed, then place the cheese back
in the bag and repackage. Allow
approximately one inch of bag
material for each time the bag will
be opened and repackaged.
T H E F O O D S A V E R U S E R M A N U A L
Blanching Where to
V
E G E TA B L E S Times Store
Asparagus
1 1 ⁄ to 3 mins. Freezer
2
Whole kernel corn
4 to 5 mins. Freezer
Corn on cob
6 to 11 mins. Freezer
Snow peas
1 1 ⁄ to 2 mins. Freezer
2
Sugar snap peas
1 1 ⁄ to 2 mins. Freezer
2
Green beans 3 mins. Freezer
Broccoli
3 to 4 mins. Freezer
Brussels sprouts
3 to 5 mins. Freezer
Cabbage
3 to 5 mins. Freezer
Cauliflower
3 to 4 mins. Freezer

Preparation Guidelines for Vegetables:

◗
Vegetables should be blanched
before vacuum packaging. This
stops the enzyme action, which
will eventually cause loss of flavor,
color and texture.
◗
Blanch vegetables by placing them
in boiling water or in the micro-
wave until they are cooked but
still crisp. Immerse in cold water
to stop the cooking process. Dry
vegetables on a towel, then freeze.
◗
To freeze vegetables in individual
servings, place them on baking
sheets and spread out so that pieces
are not touching. This way they
will not freeze together in a block.
Recommended Vacuum Normal Storage
FoodSaver Packaged Life (without
Container Storage Life
vacuum packaging)
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
FoodSaver Bag 2 to 3 years 8 months
◗
Place baking sheet in the freezer
for 1-2 hours until the pieces are
solidly frozen.
◗
Vacuum package in a FoodSaver
Bag and return to the freezer for
long-term storage. Remember, you
can microwave and boil FoodSaver
Bags right from the freezer.
◗
Cruciferous vegetables (broccoli,
Brussels sprouts, cabbage,
cauliflower, kale, turnips) emit
gases during storage. Therefore, they
must be stored in the freezer only.
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