FoodSaver Vac800/Vac820 manual Food Preparation and Storage Guide

T H E F O O D S A V 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 A V 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 top-quality flavor, appearance and texture, because it depends on the age and condition of the food on the day it was vacuum packaged. Any perishable foods that require refrigeration still must be refrigerated

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 AT S /F I S H	Where to	Recommended	Vacuum	Normal Storage
	Store	FoodSaver	Packaged	Life (without
		Container	Storage Life	vacuum packaging)
Beef, Lamb, Pork	Freezer	FoodSaver Bag	2 to 3 years	6 months
Ground meat	Freezer	FoodSaver Bag	1 year	4 months
Poultry	Freezer	FoodSaver Bag	2 to 3 years	6 months
Fish	Freezer	FoodSaver Bag	2 years	6 months

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 micro-organisms is significantly reduced at temperatures of 40°F (4°C) or below. Freezing at 0°F (-17°C) does not kill micro- organisms, but stops them from

Option 1: For best results pre-freeze meats and fish for 1-2 hours before vacuum packaging in a FoodSaver Bag to ensure the retention of juices and shape, and to help guarantee a good seal.

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 micro-organisms which can grow with or without air. While micro-organisms are present everywhere, only certain ones cause problems, and only under certain conditions:

◗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 long-term storage, always freeze “perishable” foods that have been vacuum packaged.

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
		Container	Storage Life	vacuum packaging)
Cheddar, Swiss, Parmesan	Refrigerator	FoodSaver Bag	4 to 8 months	1 to 2 weeks

Preparation Guidelines for Hard Cheeses:

which can frequently be identified by

smell or taste. Yeast requires water,

sugar and a moderate temperature

amicrowave-safe dish. You can also place the FoodSaver Bag in boiling water to heat.

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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