FAQ - Vacuum sealing

Vacuum packing or vacuum packaging is a method of packaging that removes air from the package prior to sealing.

Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store of dry foods over a long period of time, foods such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). On a more short term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because they inhibit bacterial growth.

Yes. In fact, there are many recipes out there for vacuum bag cooking. This is referred to as "Sous Vide," which translated means "under pressure."

Cooking food in a vacuum sealed bag helps keep important nutrients in place and can actually improve the taste of the cooked product.

The average family throws away a lot of food per year. Why not use a vacuum sealer it could save you a lot of money.

Keep food fresher for longer.

When foods are frozen without preparation, freezer burn can occur. It happens when the surface of the food is dehydrated, and this leads to a dried and leathery appearance.

Freezer burn also ruins the flavor and texture of foods.

Vacuum packing reduces freezer burn by preventing the food from exposure to the cold, dry air.

Vacuum seal your meat or fish with a marinade for just 1 hour and it's the equivalent of marinading for 24 hours in a normal dish.

The reason for this is when the air is removed from the vacuum sealer bag, containing the meat and marinade, the pores of the meat open, allowing the marinade to add its flavour to the meat much more quickly.

Non-Foodgrade plastic can leach into foods, causing health problems, if the wrong sort of plastic is used in manufacture. All bags made in the EU are foodgrade and foodsafe complying fully with EU law.

If you buy the made in China or if the country of origin is not stated, can you be sure?

Vacuum sealers rated at less than -0.8 bar are not drawing enough air out to make your food fresher for longer.

For best results it is recommended that you pre-freeze meat and fish for around 2 hours prior to vacuum packing to ensure the retention of juices and shape it also ensures a better heat seal. If pre-freezing is not possible, just place a folded piece of kitchen paper or similar inside the vacuum bag above the meat/fish but below where the heat seal will take place, this helps stops any juices affecting the quality of the heat seal and reduces liquid entering your machine.

Vegetables should be immersed in hot water quickly (blanching) prior to vacuum sealing them. The process of blanching stops the enzyme action and preserves flavour, colour and texture. One to two minutes in boiling water is enough for fresh leaf vegetables or beans, depending on the hardness of the vegetable e.g. carrots would take longer than green beans. After blanching, submerge the vegetables in cold water to stop the cooking process then dry them with a kitchen paper prior to vacuum packing.

Vacuum seal non-food items with a vacuum sealer! For example, you can vacuum seal special photos, certificates or newspaper clippings to keep them free from moisture in the air damaging them as vacuum packing removes the air and moisture, so will keep them preserved for years to come.

You can also vacuum pack jewellery to stop it tarnishing, or even your paintbrush to stop it drying out.

Vacuum seal your shampoo bottles or similar for your holiday suitcase to stop them exploding and spoiling your clothes mid-air.

How?

The vacuum sealer removes the air, so the difference in air pressure does not then matter in the hold of the plane.