Guidelines For Vacuum Packaging - FoodSaver V2040 Reference Manual

Guidelines for Vacuum Packaging

Vacuum Packaging and Food Safety
The vacuum packaging process extends the life of foods
by removing most of the air from the sealed container,
thereby reducing oxidation, which affects nutritional
value, flavor and overall quality. Removing air can also
inhibit growth of microorganisms, which can cause
problems under certain conditions:
Mold – Easily identified by its fuzzy characteristic. Mold
cannot grow in a low oxygen environment; therefore
vacuum packaging can slow the growth of mold.
Yeast – Results in fermentation, which can be identi-
fied by smell and taste. Yeast 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 freezing stops it completely.
Bacteria – Results in an unpleasant odor, discoloration
and/or soft or slimy texture. Under the right condi-
tions, Clostridium botulinum (the organism that causes
Botulism) can grow without air and sometimes cannot
be detected by smell or taste. Although it is extremely
rare, it can be very dangerous.
To preserve foods safely, it is critical that you maintain
low temperatures. You can significantly reduce the
growth of microorganisms at temperatures of 4°C
(40°F) or below. Freezing at -17°C (0°F) does not kill
microorganisms, but stops them from growing. For
long-term storage, always freeze perishable foods that
have been vacuum packaged, and keep refrigerated after
thawing.
It is important to note that vacuum packaging is NOT
a substitute for canning and it cannot reverse the dete-
rioration of foods. It can only slow down the changes in
quality. It is difficult to predict how long foods will retain
their top-quality flavor, appearance or texture because it
depends on age and condition of the food on the day it
was vacuumed packaged.
IMPORTANT: Vacuum packaging is NOT a sub-
stitute for refrigeration or freezing. Any perishable
foods that require refrigeration must still be refriger-
ated or frozen after vacuum packaging.
Food Preparation and Reheating Tips
Thawing and Reheating Vacuum Packaged Foods
Always thaw foods in either refrigerator or microwave
– do not thaw perishable foods at room temperature.
To reheat foods in a microwave in a FoodSaver™ Bag,
always cut corner of the bag before placing it on a
microwave-safe dish. However, to avoid hot spots, do
not reheat bone-in meat or greasy foods in microwave
within a FoodSaver™ Bag. You can also reheat foods
in FoodSaver™ Bags by placing them in water at a low
simmer below 75°C (170°F).
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™ Bag extra long, allowing 2.5
cm (one inch) of bag material for each time you plan to
open and reseal in addition to the 8 cm (3-inch) 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.
IMPORTANT: Soft cheeses should never be
vacuum packaged.
Preparation Guidelines for Vegetables:
Vegetables need to be blanched before vacuum packag-
ing. This process stops the enzyme action that could
lead to loss of flavor, color 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
zucchini 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 packag-
ing.
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
3