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Storage Guide, Hints and Tips
(cont'd.)
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 the changes in quality. It is difficult to predict how long foods will
retain their top-quality flavour, appearance or texture because it depends
on age and condition of the food on the day it was vacuum packaged.
IMPORTANT: Vacuum packaging is NOT a substitute for refrigeration
or freezing. Any perishable foods that require refrigeration must still be
refrigerated or frozen after vacuum packaging. To avoid possible illness,
do not reuse bags after storing raw meats, raw fish or greasy foods.
Thawing and Reheating Vacuum
Packaged Foods
Always thaw foods in a refrigerator or a microwave
oven — do not thaw perishable foods at room
temperature.
To reheat foods in a microwave in a FoodSaver
release the vacuum valve and keep the lid on.
IMPORTANT: FoodSaver
Fresh Zipper Bags should never be used in
®
microwave ovens to reheat foods or to thaw foods.
Preparation Guidelines
Meat
Beef may appear darker after vacuum sealing due to the
removal of oxygen. This is not an indication of spoilage.
Hard Cheeses
To keep cheese fresh, vacuum seal it after each use.
When you're ready to reseal the cheese, just place it back
into the FoodSaver
and vacuum again.
IMPORTANT: Due to the risk of anaerobic bacteria, soft cheeses should
never be vacuum sealed.
5
Fresh Container,
®
Fresh Container or Fresh Zipper Bag
®
www.foodsaver.co.uk
Vegetables
Vegetables must 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: Some foods (including broccoli, Brussels sprouts, cabbage,
cauliflower, kale, turnips and bananas) naturally emit gases during
storage. Therefore, after blanching, they must be stored in the 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. When frozen, remove
the vegetables from the baking sheet and vacuum seal vegetables in
a FoodSaver
Fresh Container. After vacuum sealing, return the
®
vegetables to the freezer.
IMPORTANT: Due to the risk of anaerobic bacteria, fresh mushrooms,
onions and garlic should never be vacuum sealed.
Leafy Vegetables
First wash the vegetables, and then dry with a towel or
salad spinner. After they are dried, put them in a
FoodSaver
Fresh Container and vacuum seal as normal.
®
Store in refrigerator.
Fruits
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
Container.
Baked Goods
To vacuum seal soft or airy baked goods, we recommend
using a FoodSaver
shape. To save time, make cookie dough, pie shells, whole
pies, or mix dry ingredients in advance and vacuum seal for
later use.
Fresh
®
Fresh Container so they will hold their
®
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