Guidelines For Vacuum Packaging - FoodSaver V3240 User 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
identified by smell and taste. Yeast needs water,
sugar and a moderate temperature to grow. It causes
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 conditions, anaerobic bacteria such as
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 40°F (4°C) or below. Freezing at 0°F
(-17°C) 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 rio ration 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 substitute
for refrigeration or freezing. Any perishable foods
that require refrigeration must still be refrigerated
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.
7
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
reheat foods in FoodSaver
water at a low simmer below 170°F (75°C).
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
one inch of bag material for each time you plan to
open and reseal in addition to the 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: Due to the risk of anaerobic bacteria,
soft cheeses should never be vacuum packaged.
Preparation Guidelines for Vegetables:
Vegetables need to be blanched before vacuum
pack ag 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 packaging.
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.
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