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GUIDELINES
11Customer Service: 1 (877) 777-8042
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.
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).
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.
Food Preparation and Reheating Tips
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