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Vacuum packaging with any model in the VACPAK-IT line will yield unbelievable results.
These machines remove up to 95% of the air from the package. This will help keep food
fresher up to 5 times longer than under normal storage methods. You can store dry
foods like pasta, cereal and flour, fresh meats like pork, chicken and beef, vegetables
like carrots, potatoes and squash, or even frozen liquids like soups and drink mixes. The
possibilities are endless.
Once packaged, there are a variety of unique methods to cook your stored food. You
can cook the food traditionally or sous vide it for a tender and lush flavor.
Vegetables should always be blanched – cook until crispy and then submerge in cold
water to stop the cooking process – to kill any enzymes that may cause out-gassing
when vacuumed.
NEVER vacuum pack garlic, fungi (like mushrooms),
or soft cheese (like Brie, Camembert, and Ricotta).
A dangerous chemical reaction takes place when air is removed,
causing them to be extremely dangerous if ingested.
FOOD
Fresh Beef & Veal
Ground Meat
Fresh Pork
Fresh Fish
Fresh Poultry
Smoked Meats
Fresh Produce
(Blanched)
Fresh Fruits
Hard Cheeses
Sliced Deli Meats
Fresh Pasta
IMPORTANT
TYPICAL
STORAGE
1-2 Weeks
1-2 Weeks
1 Week
3-4 Days
1 Week
2-4 Weeks
1-2 Weeks
3-4 Days
2-4 Days
1-2 Weeks
1 Week
VACUUM
FRIDGE
STORAGE
1 Month
1 Month
2-4 Weeks
2 Weeks
2-4 Weeks
6-12 Weeks
2-4 Weeks
2 Weeks
6-12 Weeks
6-12 Weeks
Not Recommended
2-3 Weeks
VACUUM
FREEZER
STORAGE
1-3 Years
1 Year
2-3 Years
2 Years
2-3 Years
3 Years
2-3 Years
2-3 Years
6 Months
6 Months
3.
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