Vacuum packing is the way forward if you want to extend the shelf life of your food.
The technique is simple. Using a vacuum machine is sucked the air out of the plastic bag you store the food in.
This means that the food does not come into contact with oxygen.
Without oxygen, bacteria and mold cannot grow and thrive, and thus food lasts longer in the fridge and freezer.
From being able to last 1-2 weeks in the fridge, the vacuum-packed food can last up to six weeks in the fridge without going bad.
Vacuum packing is also ideal for meat that you need to freeze, because the absence of oxygen reduces the risk of frostbite.
5 advantages of vacuum sealing:
- Durability: By removing air, the shelf life of food is extended significantly – in the freezer by several months.
- Preserves nutritional value and taste: Vacuum sealing helps preserve the taste and nutrients of food.
- Reduces food waste: Allows you to store leftovers or bulk purchases efficiently.
- Protection against freezer burn: Sealing food in an airtight bag protects against freezer burn during long-term storage in the freezer.
- Flexibility: Can be used for a wide variety of foods, including meats, vegetables, fruits and even dry goods such as flour and grains.
3 things to remember when you vacuum pack:
- Buy the right bags. You cannot use regular freezer bags when you vacuum pack your food, as the vacuum machine cannot completely suck the air out of this type of bag. Therefore, buy vacuum bags. There are two types: smooth and grooved. We recommend using the grooved ones, as the grooves make it easier for the air to migrate out of the bag when it is vacuumed.
- Mark the bags with sealing dates: the fresher the food is when it is vacuum packed, the longer it can last. Therefore, always mark your vacuum bags with the date so that you can use the oldest foods first.
- Avoid vacuum-packing these foods: Soft cheeses like brie or camembert can release gases during vacuum-packing, damaging their texture and flavor. Raw mushrooms and fruits such as bananas and apples rot faster in oxygen-free environments. Therefore, you should not vacuum pack these foods. Onions and garlic must also not be vacuum packed. They emit gases which can cause the vacuum bag to crack. The same applies to raw vegetables such as broccoli, cabbage and radishes.
Step-by-step guide to vacuum sealing
What you need
- A vacuum sealer.
- Vacuum sealing bags or rolls compatible with your machine.
Step-by-step guide
- Clean and cut the food as needed.
- If using a roll, cut a suitable length of the bag and seal one end to create a bag.
- Pack the food tightly in the bag, but make sure to allow enough space at the opening for the seal.
- Now place the opening of the bag in the vacuum sealer. Follow your machine's instructions.
- Label the bag with contents and date of sealing.
Store vacuum sealed foods in the cupboard, refrigerator or freezer depending on the type of food.
Then you are ready. Enjoy.
Remember!
- Avoid overfilling the bags as this can prevent an effective seal.
- For liquid-filled foods, consider lightly freezing the item before vacuum sealing to prevent spillage.
- Check the seal regularly for any leaks.
