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• Avoid sharp items around heat-seal bags or rolls when vacuum sealing. Punctured bags will not seal properly.
• Buy foods in bulk and vacuum-seal to save time and money.
• Wash and dry all fruit and vegetables before vacuum-sealing.
• Washed leafy vegetables can be quickly dried with salad spinners.
• To avoid crushing berries when vacuum-sealing, freeze them first. To freeze, wash, dry, and freeze on cookie sheets. Then vacuum-seal frozen berries.
• Vegetables such as broccoli, brussel sprouts, carrots, cabbage, cauliflower, green beans, kale, onions, peas, peppers, snap peas, and squash
need to be blanched and frozen before vacuum-sealing.
• Before vacuum-sealing soups, stews, stocks, and casseroles, freeze in serving-size portions. To freeze portions, pour mixtures in freezer-safe
containers; top with a lid and freeze. Remove from container and immediately vacuum-seal; then return to freezer.
• After defrosting vacuum-sealed meats, poultry, and seafood, cook to a safe internal temperature.
• Always cook foods to a safe internal temperature.
• For food safety information, visit http://www.foodsafety.gov/.
Vacuum-Sealing Food Guidelines
Food Storage Guidelines
• Always defrost frozen vacuum-sealed foods in the refrigerator for food safety.
• Store all vacuum-sealed cooked foods in the refrigerator or freezer.
• Vacuum-sealed bags of coffee beans, crackers, cereal, granola, and nuts can be stored at room temperature.
Nonfood Guidelines
• Nonfood items, such as a batteries, boating licenses, matches, and passports, can be vacuum-sealed to keep safe when boating, camping, or
traveling.
• Keys, utensils, and other sharp or pointed objects can be vacuum-sealed. Make sure to wrap the item in paper towels or some type of cushion
before vacuum-sealing.
• Be sure to take scissors to open your nonfood items.
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