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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.
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 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 package. Store in refrigerator.
Vacuum Packaging Fruits:
For best results, vacuum seal fruit in a
FoodSaver
®
Container to protects the shape of
berries and soft fruits. Alternatively pre-freeze
fruit for 1-2 hours before vacuum sealing to help
maintain the shape and flavour of the food.
If storing in the refrigerator, we recommend
using a FoodSaver
®
Container.
Vacuum Packaging Baked Goods:
To vacuum package 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 package for later use.
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