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17
Guidelines for Vacuum Packaging continued
Vacuum Packaging Vegetables:
It is recommended that vegetables are
blanched before vacuum packaging.
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.
Approximate blanching times:
- 1 to 2 minutes for leafy greens and peas
- 3 to 4 minutes for snap peas, sliced
zucchini or broccoli
- 5 minutes for carrots
- 7 to 11 minutes for corn on the cob.
After blanching, immerse vegetables in cold
water to stop the cooking process.
Dry vegetables on a towel before vacuum
packaging.
For best results, it is recommended to
pre-freeze vegetables 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
package.
After they have been vacuum packaged,
return them to the freezer.
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.
IMPORTANT: Due to the risk of anaerobic
bacteria, Fresh mushrooms, onions, & garlic
should never be vacuum packaged.
Vacuum Packaging 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 package. Store in refrigerator.
Vacuum Packaging 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 package fruit. After they
have been vacuum packaged, return them to
the freezer.
You can vacuum package 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
®
Canister.
Vacuum Packaging Baked Goods:
To vacuum package 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 package for later use.
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