FoodSaver Vac 550 Food Preparation and Storage Guide, 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

Food Preparation and Storage Guide

V E G E TA B L E S	Blanching	Where to	Recommended	Vacuum	Normal Storage
	Times	Store	FoodSaver	Packaged	Life (without
			Container	Storage Life	vacuum packaging)
Asparagus	11⁄2 to 3 mins.	Freezer	FoodSaver Bag	2 to 3 years	8 months
Whole kernel corn	4 to 5 mins.	Freezer	FoodSaver Bag	2 to 3 years	8 months
Corn on cob	6 to 11 mins.	Freezer	FoodSaver Bag	2 to 3 years	8 months

T H E F O O D S AV E R U S E R M A N U A L

F R U I T S	Where to	Recommended	Vacuum	Normal Storage
	Store	FoodSaver	Packaged	Life (without
		Container	Storage Life	vacuum packaging)
Apricots, Nectarines,
Peaches, Plums,	Freezer	FoodSaver Bag	1 to 3 years	6 to 12 months
All types of berries
All types of berries	Refrigerator	Canister	1 to 2 weeks*	1 to 6 days

Snow peas	11⁄2	to 2 mins.	Freezer	FoodSaver Bag	2 to 3 years	8 months
Sugar snap peas	11⁄2	to 2 mins.	Freezer	FoodSaver Bag	2 to 3 years	8 months
Green beans		3 mins.	Freezer	FoodSaver Bag	2 to 3 years	8 months
Broccoli	3 to 4 mins.		Freezer	FoodSaver Bag	2 to 3 years	8 months
Brussels sprouts	3 to 5 mins.		Freezer	FoodSaver Bag	2 to 3 years	8 months
Cabbage	3 to 5 mins.		Freezer	FoodSaver Bag	2 to 3 years	8 months
Cauliflower	3 to 4 mins.		Freezer	FoodSaver Bag	2 to 3 years	8 months

Preparation Guidelines for Vegetables:

Preparation Guidelines for Fruits:

For best results, before vacuum pack- aging soft fruits or berries in a FoodSaver Bag, pre-freeze for 1-2 hours or until solidly frozen. To freeze fruits in individual servings, place sliced fruit or berries on a baking sheet and spread out so the pieces are not touching. This way they will not freeze together in a block. Then vacuum package in

portions for baking, or in your favorite combinations for easy fruit salad all year round.

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.

◗Vegetables should be blanched before vacuum packaging. This 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.

◗Place baking sheet in the freezer for 1-2 hours until the pieces are solidly frozen.

◗Vacuum package in a FoodSaver Bag and return to the freezer for long-term storage. Remember, you can microwave and boil FoodSaver Bags right from the freezer.

◗Strong-smelling vegetables emit gases during storage. Therefore, they must be stored in the freezer only.

*NOTE: Blueberries and cranberries will usually last about two weeks and softer berries such as boysenberries, blackberries, raspberries, and strawberries can be stored for approximately one week.

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