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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 favourite combinations for
easy fruit salad all year round. If storing in the refrigerator, we recommend using
a FoodSaver
®
Container.
Preparation Guidelines
for Baked Goods:
To vacuum seal soft or airy baked goods, we recommend using a FoodSaver
®
Container 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
Coffee and Powdery Foods:
To prevent food particles from being drawn into the vacuum pump, place a
coffee filter or paper towel at top of bag or container before vacuum sealing.
You can also place the food in its original bag inside a FoodSaver
®
Bag.
Preparation Guidelines
for Vegetables:
Vegetables need to 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 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.
Preparation Guidelines
for Leafy Vegetables:
For best results, use a FoodSaver container 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 container and vacuum seal as normal. Store in refrigerator.
Food Preparation & Reheating Tips
Guidelines
Food Preparation & Reheating Tips
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