Guidelines For Vacuum Packaging; Important - FoodSaver V2040 Guía De Referencia

Tips for Successful Vacuum Packaging
General Tips
1. Vacuum packaging is NOT a substitute for the heat
process of canning. Perishables still need to be
refrigerated or frozen.
2. For best results, use FoodSaver ® Bags and canisters.
3. During the vacuum packaging process, small
amounts of liquids, crumbs or food particles can
be inadvertently pulled into Vacuum Channel (E),
clogging the pump and damaging your appliance.
To prevent this, follow these tips:
a. For moist and juicy foods such as raw meats:
Freeze first and avoid overfilling bags. You can
also place a folded paper towel inside top of bag,
but below seal area, before vacuum packaging.
b. For soups, sauces and liquids: Freeze first and
avoid overfilling bags. Or, use a canister and store
in the refrigerator.
c. For powdery or fine-grained foods: Avoid overfilling
bags or use a canister. You can also place a
coffee filter or paper towel inside before vacuum
packaging.
d. If your appliance features a Drip Tray (F), empty it
after each use.
4. To avoid overfilling, always leave at least 7.5 cm of
bag material between bag contents and top of bag.
Then leave at least additional 2.5 cm of bag material
for each time you plan to reuse bag.
5. Do not create your own side seams for a FoodSaver
Bag. These bags are manufactured with a special side
seam, which is sealed all the way to the outer edge.
6. To prevent wrinkles in seal when vacuum packaging
bulky items, gently stretch bag flat along Sealing
Strip (G) before you close lid.
7. If you are unsure your bag was sealed properly,
simply reseal bag about 0.5 cm above first seal.
8. When you are vacuum packaging items with sharp
edges (dry spaghetti, silverware, etc.), protect bag
from punctures by wrapping item in soft cushioning
material, such as a paper towel.
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(continued)
9. When using accessories, remember to leave 2.5 cm of
space at top of canister or container.
10. Pre-freeze fruits and blanch vegetables before
vacuum packaging for best results. See pages 11-12
of FoodSaver ® Reference Guide for more information.
11. If appliance does not function, check to make sure the
lid is properly engaged.
12. Always store appliance with the Easy Lock Latches (D)
in the unlocked position.
13. CAUTION: THIS SEALER IS NOT FOR COMMERCIAL
USE. IF SEALING MORE THAN 30 BAGS OR CANISTERS
IN A ROW, WAIT AT LEAST 25 MINUTES BEFORE
CONTINUING TO USE YOUR VACUUM FOOD SEALER.
®
Guidelines
for Vacuum Packaging
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life
of foods by removing most of the air from the
sealed container, thereby reducing oxidation,
which affects nutritional value, flavour and overall
quality. Removing air can also inhibit growth of
microorganisms, which can cause problems under
certain conditions:
Mould – Easily identified by its fuzzy characteristic.
Mould cannot grow in a low oxygen environment,
therefore vacuum packaging can slow the growth of
mould.
Yeast – Results in fermentation, which can be
identified by smell and taste. Yeast needs water,
sugar and a moderate temperature to grow. It can
also survive with or without air. Slowing the growth
of yeast requires refrigeration, while freezing stops
it completely.
Bacteria – Results in an unpleasant odour,
discolouration and/or soft or slimy texture. Under
the right conditions, Clostridium botulinum (the
organism that causes Botulism) can grow without
air and sometimes cannot be detected by smell or
taste. Although it is extremely rare, it can be very
dangerous.
To preserve foods safely, it is critical that you
maintain low temperatures. You can significantly
reduce the growth of microorganisms at
temperatures of 4°C or below. Freezing at -17°C
does not kill microorganisms, but stops them from
growing. For long-term storage, always freeze
perishable foods that have been vacuum packaged,
and keep refrigerated after thawing.
It is important to note that vacuum packaging is
NOT a substitute for canning and it cannot reverse
the dete rio ration of foods. It can only slow down
the changes in quality. It is difficult to predict how
long foods will retain their top-quality flavour,
appearance or texture because it depends on
age and condition of the food on the day it was
vacuumed packaged.
IMPORTANT: Vacuum packaging is NOT a substitute
for refrigeration or freezing. Any perishable foods
that require refrigeration must still be refrigerated or
frozen after vacuum packaging.
Food Preparation and Reheating Tips
Thawing and Reheating Vacuum Packaged Foods
Always thaw foods in either refrigerator or micro
wave – do not thaw perishable foods at room
temperature.
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To reheat foods in a microwave in a FoodSaver
®
Bag, always cut corner of the bag before placing it
on a microwave-safe dish. However, to avoid hot
spots, do not reheat bone-in meat or greasy foods
in microwave within a FoodSaver Bag. You can also
®
reheat foods in FoodSaver ® Bags by placing them in
water at a low simmer below 75°C.
Preparation Guidelines for Meat and Fish:
For best results, pre-freeze meat and fish for 1-2
hours before vacuum packaging in a FoodSaver
®
Bag. This helps retain the juice and shape, and
guarantees a better seal.
If it's not possible to pre-freeze, place a folded
paper towel between meat or fish and top of bag,
but below seal area. Leave paper towel in bag to
absorb excess moisture and juices during vacuum
packaging process.
Note: Beef may appear darker after vacuum
packaging due to the removal of oxygen. This is not
an indication of spoilage.
Preparation Guidelines for Hard Cheeses:
To keep cheese fresh, vacuum package it after each
use. Make your FoodSaver Bag extra long, allowing
®
2.5 cm of bag material for each time you plan to
open and reseal in addition to the 7.5 cm room you
normally leave between contents and seal. Simply
cut sealed edge and remove cheese. When you're
ready to repackage the cheese, just drop it in bag
and reseal.
IMPORTANT: Soft cheeses should never be vacuum
packaged.
Preparation Guidelines for Vegetables:
Vegetables need to be blanched before vacuum
packag ing. This process stops the enzyme action
that could lead to loss of flavour, colour and texture.
To blanch vegetables, place them in boiling water
or in the microwave until they are cooked, but still
crisp. Blanching times range from 1 to 2 minutes
for leafy greens and peas; 3 to 4 minutes for snap
peas, sliced courgette or broccoli; 5 minutes for
carrots; and 7 to 11 minutes for corn on the cob.
After blanching, immerse vegetables in cold water to
stop the cooking process. Finally, dry vegetables on
a towel before vacuum packaging.
Note: All vegetables (including broccoli, Brussel
sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after
blanching, they must be stored in freezer only.
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