Black & Decker VS250 Series, VS350 Series, VS450 Series Preparing Cheeses for Vacuum Sealing

VS250.Pub1000001093 7/16/04 2:00 PM Page 8

STORAGE GUIDES*

Preparing Meats/Poultry/Fish for Vacuum Sealing

For best results, freeze for 1 to 2 hours before vacuum sealing.

If pre-freezing is not an option, place a folded paper towel in the center of the bag to absorb excess liquid, then place meat in bag. Vacuum seal bag with paper towel and meat in place.

Meat/Fish/Poultry	Where	Recommended	Black & Decker®	Normal
	to Store	Storage	System	Recommended
		System	Storage Time	Storage Time**
Meat (beef stew type)	Freezer	Bag	3 years	6 to 9 months
Lamb	Freezer	Bag	2 years	3 to 4 months
(steaks and chops)
Pork (chops)	Freezer	Bag	2 years	2 to 3 months
Ground beef	Freezer	Bag	1 year	2 to 3 months
Poultry (whole chicken)	Freezer	Bag	3 years	12 months
Fish (lean)	Freezer	Bag	2 years	6 to 8 months

**Food Marketing Institute, January 2003.

Preparing Cheeses for Vacuum Sealing

If cheese is used frequently, you might want to make the bag longer than normal by 3 to 4-inches (7.5-10 cm). That will allow you to cut to open and leave enough room for 3 or 4 reseals.

Tip: For cubed cheeses like Cheddar or Swiss, freeze cubes on a cookie sheet 30 minutes to 1 hour before vacuum sealing. For shredded cheeses, toss with

1 tablespoon (15 ml) all-purpose flour per 2 cups (500 ml) of cheese; spread cheese lightly on cookie sheet and freeze 20 minutes before sealing.

Cheese	Where	Recommended	Black & Decker®	Normal
	to Store	Storage	System	Recommended
		System	Storage Time	Storage Time**
Processed cheese	Refrigerator	Bag	8 months	1 to 2 months
(slices)
Cheese, hard	Refrigerator	Bag	6 to 8 months	3 to 4 months
(opened)
Parmesan, Romano	Refrigerator	Bag	6 to 8 months	1 month
(shredded)
Hard and wax-coated	Refrigerator	Bag	6 to 8 months	3 to 4 weeks
cheese, Cheddar,
Edam, Gouda, Swiss
(opened)

**Food Marketing Institute, January 2003.

*Recommended storage times are for quality only. Follow safe food-handling procedures and consult individual product recommendations.

Preparing Vegetables for Vacuum Sealing

Vegetables should be blanched before vacuum sealing to retain nutrients, flavor and color.

To blanch vegetables, place them in a large pot of boiling water and cook according to the chart below, then immediately drain and plunge drained vegetables into a pot of very cold water to stop the cooking. Drain vegetables then place on paper toweling or on a kitchen towel to dry, then vacuum seal and freeze.

Vegetables	Blanching	Where	Recommended	Black & Decker®	Normal
(home frozen)	Time	to Store	Storage	System	Recommended
			System	Storage Time	Storage Time**
Asparagus	1 to 3 minutes	Freezer	Bag	3 years	10 months
Broccoli	3 to 4 minutes	Freezer	Bag	3 years	10 months
Brussels	3 to 4 minutes	Freezer	Bag	3 years	10 months
sprouts
Cabbage	3 to 5 minutes	Freezer	Bag	3 years	10 months
Cauliflower	3 to 4 minutes	Freezer	Bag	3 years	10 months
Corn, on the cob	6 to 12 minutesFreezer		Bag	3 years	10 months
Corn,	4 to 6 minutes	Freezer	Bag	3 years	10 months
whole kernel
Green beans	2 to 3 minutes	Freezer	Bag	3 years	10 months
Snow peas	1 to 2 minutes	Freezer	Bag	3 years	10 months
Sugar snap peas	1 to 3 minutes	Freezer	Bag	3 years	10 months

**Food Marketing Institute, January 2003.

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