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16
www.FoodSaver.com
Preparation Guidelines for Hard Cheeses:
To keep cheese fresh, vacuum seal it after each use. Make
your FoodSaver
®
Bag extra long, allowing one inch of bag
material for each time you plan to open and re-seal 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 re-seal the cheese, just drop
it in bag and re-seal.
IMPORTANT: Due to the risk of anaerobic bacteria, Soft
cheeses should never be vacuum sealed.
Preparation Guidelines for Vegetables:
Vegetables need to be blanched before vacuum sealing.
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 sealing.
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 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. Once they are frozen,
remove from baking sheet and vacuum seal vegetables in
a FoodSaver
®
Bag. After they have been vacuum sealed,
return them to the freezer.
IMPORTANT: Due to the risk of anaerobic bacteria, Fresh
mushrooms, onions and garlic should never be vacuum sealed.
Thawing and Reheating Vacuum-
Sealed 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
170°F (75°C).
Food Preparation and Reheating Tips
Preparation Guidelines for Leafy Vegetables:
For best results, use a canister to store leafy
vegetables. First wash the vegetables, and then dry
with a towel or salad spinner. After they are dried, put
them in a canister and vacuum seal as normal. Store in
refrigerator.
Preparation Guidelines for Fruits:
When freezing soft fruits or berries, it is best to pre-
freeze them for 1-2 hours or until solidly frozen. To
freeze fruit 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. Once they are frozen, remove from baking sheet
and vacuum seal fruit in a FoodSaver
®
Bag. After they
have been vacuum sealed, return them to the freezer.
You can vacuum seal portions for baking or in your
favorite combinations for easy fruit salad all year round.
If storing in the refrigerator, we recommend using a
FoodSaver
®
Canister.
Preparation Guidelines for Baked Goods:
To vacuum seal soft or airy baked goods, we recommend
using a FoodSaver
®
Canister so they will hold their shape.
If using a bag, pre-freeze for 1-2 hours or until solidly
frozen. To save time, make cookie dough, pie shells, whole
pies, or mix dry ingredients in advance and vacuum seal
for later use.
Preparation Guidelines for Meat and Fish:
For best results, pre-freeze meat and fish for 1-2 hours
before vacuum sealing 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 sealing process.
Note: Beef may appear darker after vacuum sealing
due to the removal of oxygen. This is not an indication
of spoilage.
VACUUM PACKAGING
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