T H E F O O D S AV E R U S E R M A N U A L
Food Preparation and Storage Guide
V E G E TA B L E S | Blanching | Where to | Recommended | Vacuum | Normal Storage | |
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Asparagus | 11⁄2 | to 3 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months |
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Whole kernel corn | 4 to 5 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months | |
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Corn on cob | 6 to 11 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months | |
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Snow peas | 11⁄2 | to 2 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months |
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Sugar snap peas | 11⁄2 | to 2 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months |
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Green beans |
| 3 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months |
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Broccoli | 3 to 4 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months | |
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Brussels sprouts | 3 to 5 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months | |
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Cabbage | 3 to 5 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months | |
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Cauliflower | 3 to 4 mins. | Freezer | FoodSaver Bag | 2 to 3 years | 8 months | |
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Preparation Guidelines for Vegetables:
T H E F O O D S AV E R U S E R M A N U A L
L E A F Y V E G E TA B L E S | Where to | Recommended | Vacuum | Normal Storage | |
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Lettuce, Spinach | Refrigerator | FoodSaver | 2 weeks | 3 to 6 days | |
Canister | |||||
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Preparation Guidelines for Leafy Vegetables: |
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Wash vegetables, towel or spin dry | open the canister and take what you | ||||
and vacuum package. You can then | need each time you make a salad. | ||||
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F R U I T S | Where to | Recommended | Vacuum | Normal Storage | |
Store | FoodSaver | Packaged | Life (without | ||
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| Container | Storage Life | vacuum packaging) | |
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Apricots, Nectarines, | Freezer | FoodSaver Bag | 1 to 3 years | 6 to 12 months | |
Peaches, Plums, | |||||
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Softer berries |
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(i.e. Boysenberries, | Refrigerator | FoodSaver | 1 to 2 weeks | 1 to 6 days | |
Blackberries, Raspberries, | Canister | ||||
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Strawberries) |
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Harder berries |
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(i.e. Blueberries, | Refrigerator | 2 weeks | 3 to 6 days | ||
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◗Vegetables should be blanched |
before vacuum packaging. This |
◗Place baking sheet in the freezer |
for |
Cranberries) | Canister |
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stops the enzyme action, which |
will eventually cause loss of flavor, |
color and texture. |
◗Blanch vegetables by placing them |
in boiling water or in the micro- |
wave until they are cooked but |
still crisp. Immerse in cold water |
to stop the cooking process. Dry |
vegetables on a towel, then freeze. |
◗To freeze vegetables in individual |
servings, place them on baking |
sheets and spread out so that pieces |
are not touching. This way they |
will not freeze together in a block. |
solidly frozen. |
◗Vacuum package in a FoodSaver |
Bag and return to the freezer for |
can microwave and boil FoodSaver |
Bags right from the freezer. |
◗Cruciferous vegetables (broccoli, |
Brussels sprouts, cabbage, |
cauliflower, kale, turnips) emit |
gases during storage. Therefore, they |
must be stored in the freezer only. |
Preparation Guidelines for Fruits:
When freezing soft fruits or berries in a FoodSaver Bag, it is best to pre- freeze for
Keep berries fresh longer in the refrigerator by repackaging them in a FoodSaver Canister. You can open the canister and take what you need for snacks or fruit salad, then reseal to maintain freshness.
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