Handy Hints
•The original quality of the food must be of the very highest quality, in terms of freshness and environmental hygiene, when you decide to vacuum pack it.
There are in fact no preservation methods which will transform a poor product into a good one.
•Do not vacuum seal hot food. Allow to cool sufficiently, then vacuum seal.
•Vacuum packing red meat may cause discolouration, however this is a normal process and the colour will return to the meat once the seal is broken.
•If any unpleasant odours permeate from a vacuum bag once opened, contents should be allowed to rest for 5 minutes and then rechecked. If strong odours persist,
it is recommended that the contents be discarded.
•Once perishable food has been vacuumed packed, place it in the refrigerator or freeze it immediately, maintaining a constant fridge or freezer temperature. Do not leave the food at room temperature.
•After opening tinned food or food that has been factory vacuum packed, it can be vacuum packed again.
•Do not defrost food in boiling water or using other heat sources, unless the food in question is liquid (soups, sauces etc.).
•Vacuum packing will not extend the life of fruit and vegetables including bananas, apples and potatoes unless they have been peeled prior to vacuum packing.
•Soft foods and food with a delicate structure (like fish, berries, etc.) must be
•For food with tapered ends or sharp edges, like bones and spaghetti, pad the edges with paper towels to prevent perforating the bag.
•Prior to vacuum sealing, write the date with a permanent marker on bags and rolls, to ensure that the bag contents are consumed within the correct time frames.
•Fragile and delicate foods like crackers
or biscuits should be preserved using the “Manual Seal’ function.
•There are many
•To ensure correct and safe vacuum packing, use only original Food Preserver bags and rolls.
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