Preparation Guidelines for Baked Goods

Guidelines for Vacuum Packaging continued

Preparation Guidelines for 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.

Preparation Guidelines for Coffee and Powdery foods

To prevent food particles from being drawn into vacuum pump, place a coffee filter or paper towel at top of bag or canister before vacuum packaging. You can also place the food in its original bag inside a FoodSaver® Bag.

Preparation Guidelines for Liquids

Before you vacuum package liquids such as soup stock, pre-freeze in a casserole dish, loaf pan or ice cube tray until solid. Remove frozen liquid from pan and vacuum package in a FoodSaver® Bag. You can stack these "frozen bricks" in your freezer. When you're ready to use, just cut corner of bag and place in a dish in microwave or drop into water at a low simmer below 75˚C.

To vacuum package non-carbonated bottled liquids, you can use a FoodSaver® Bottle Stopper with the original container. Remember to leave at least 2.5cm of room between contents and bottom of Bottle Stopper. You can re-seal bottles after each use.

Preparation Guidelines for Snack Foods

Your snack foods will maintain their freshness longer when you vacuum package them.

For best results, use a FoodSaver® Canister for crushable items like crackers.

Preparation Guidelines for Marinating

Vacuum sealing opens the pores in foods such as meats, poultry and seafood absorbing marinades much faster than traditional marinating methods. Marinating can occur in either FoodSaver® Bags or Canisters.

Do not overfill bags with marinating liquid. This ensures that liquid does not enter the vacuum channel.

Note: Marinating times will vary depending on the type of marinade being used. Do not marinate for more than 5-10 minutes if the marinade contains acidic ingredients, such as lemon juice and vinegar.

Re-sealing Chip packets, etc

Whilst we recommend only using FoodSaver® Bags and Rolls to vacuum package items, you can also utilise the sealing strip to re-seal pockets that have already undergone a commercial quality seal.

The heat sealing strip allows half consumed packets of chips, crackers and cereals to be resealed by placing on heating sealing strip.

Ensure that the bag does not reach into the vacuum channel, as it will crush delicate items. Only re-seal packets.

NOTE: Do not use the sealing strip to seal conventional plastic wrap, sandwich bags and plastic bags as the bags may melt over the sealing strip.