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
T H E F O O D S AV E R U S E R M A N U A L
Guidelines for Vacuum
Packaging Food
Vacuum packaging is not a substitute for canning nor can it reverse deteri- orating quality; it can only slow down changes in quality. It is impossible to predict how long a specific food will have
to grow, but can grow with or without air. Refrigeration slows the growth of yeast, and freezing stops it completely.
◗Bacteria: Frequently results in |
discoloration, soft or slimy texture |
and/or an unpleasant odor. Clostrid- |
ium botulinum (the organism that |
causes Botulism) can grow without |
air under the right conditions, |
cannot be detected by smell or |
taste and, although extremely rare, |
can be very dangerous. |
M E A T S /F I S H | Where to | Recommended | Vacuum | Normal Storage |
Store | FoodSaver | Packaged | Life (without | |
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| Container | Storage Life | vacuum packaging) |
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Beef, Lamb, Pork | Freezer | FoodSaver Bag | 2 to 3 years | 6 months |
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Ground meat | Freezer | FoodSaver Bag | 1 year | 4 months |
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Poultry | Freezer | FoodSaver Bag | 2 to 3 years | 6 months |
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Fish | Freezer | FoodSaver Bag | 2 years | 6 months |
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Preparation Guidelines for Meats/Fish:
or frozen after vacuum packaging.
Vacuum packaging extends the life of foods by removing nearly all the air in a sealed container, thereby reducing oxidation which affects nutritional value, flavor and overall quality. However, most foods contain enough
Maintaining low temperatures is a critical factor in preserving foods safely. Growth of
Option 1: For best results
Option 2: If it is not possible to pre- freeze, place a folded paper towel between the meat/fish and the end of the bag. Leave the paper towel in the bag when vacuum packaging to absorb excess moisture and juices.
water to support
◗Mold: Easy to identify because of |
its characteristic fuzz. Molds are |
virtually eliminated by vacuum |
packaging because they cannot |
grow in a low oxygen environment. |
◗Yeast: Results in fermentation, |
growing. For
Thawing and Heating Vacuum Packaged Foods
Always thaw foods in either the refrigerator or microwave – do not leave “perishable” foods at room temperature to thaw.
To microwave in a FoodSaver Bag, cut a corner of the bag and place on
NOTE: Beef may appear darker after vacuum packaging due to the removal of oxygen. This is not an indication of spoilage.
C H E E S E 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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Cheddar, Swiss, Parmesan | Refrigerator | FoodSaver Bag | 4 to 8 months | 1 to 2 weeks |
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Preparation Guidelines for Hard Cheeses:
which can frequently be identified by |
smell or taste. Yeast requires water, |
sugar and a moderate temperature |
a
Keep cheese fresh even if you use it everyday by vacuum packaging it after each use. Make your original FoodSaver Bag extra long. Simply cut along the sealed edge, remove
needed, then place the cheese back in the bag and repackage. Allow approximately one inch of bag material for each time the bag will be opened and repackaged.
NOTE: Vacuum packaging is NOT a substitute for refrigeration or freezing. Any “perishable” foods that require refrigeration prior to vacuum packaging still must be refrigerated or frozen after vacuum packaging.
the cheese and slice off the amount
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