What can I use a vacuum sealer for?
You can vacuum seal most household objects, IN ADDITION TO FOOD.
n Keeps objects dry and air tight on backpacking or boating trips
n Store clothing to prevent damage
Why should I vacuum pack my food?
Extend shelf life of food. Oxygen and bacteria are the root causes of food spoilage. A vacuum sealer removes oxygen and thus, extends the shelf life of your food. Vacuum packing your food prevents freezer burn and dehydration loss. This eliminates waste and more importantly, SAVES YOU MONEY.
Here is a food storage comparison chart
|
Food |
Normal Shelf Life |
Vacuum Shelf Life |
|
|
|
|
|
Ground meat |
3 months |
1 year |
|
Cuts of meat |
6 months |
2-3 years |
|
Fish |
2-6 months |
1-2 years |
|
Vegetables |
6-9 months |
2-3 years |
|
Cheese |
2-4 weeks |
4-8 months |
|
Fruits |
1-5 days |
7-14 days |
|
Coffee |
2 weeks |
1-2 years |
|
Flour |
6-8 months |
1-2 years |
|
Nuts |
6-8 months |
1-2 years |
Vacuum packing is not a substitute for refrigeration, freezing, or canning.
Can I vacuum pack any type of food?
Almost anything!! We do provide some suggestions/best practices that we have collected through our vacuum packing experience.
n Fruits and vegetables. Because raw vegetables emit gas when stored, we suggest blanching, freezing, and then vacuum packing your vegetables. For fruits that are very softer such as berries, we also recommend freezing them before vacuum packing.
n Raw meat and fish. We suggest you pre-freeze for a couple of hours to retain juice and flavor.
n Cooked meats. We suggest vacuum packing your cooked meat as soon as possible after cooling has completed.
n Sauces. Chill your sauces first before vacuum packing. When you are ready to use your sauce, just reheat it by placing it in a pan of hot water.
Can I try sous vide cooking at home?
Yes, of course, but please remember that there is risk of food poisoning if done incorrectly. Do research on proper cooking temperatures for your food. We also recommend using proper equipment including our sous vide vacuum bags, a proper chamber vacuum sealer, and water bath. A variety of equipment is now available for trying sous vide at home. We recommend using a chamber vacuum sealer rather than the channel ones we offer, but to get around this, we recommend freezing your liquids before vacuum packing. Use herbs and marinades sparingly as their flavors may intensify during the sous vide cooking process.
Here are some links to articles that we have found interesting:
Trying Sous Vide at Home, WSJ, August 30, 2008
Out of the Frying Pan, The Atlantic, November 2006
Our website is a continual work in process. Please let us know if you have any additional questions we might help you to answer.