Vacmaster PRO350 - Tips

www. VacMasterFresh.com • 800-821-7849
TIPS
Important Tips
• Vacuum packaging is not a substitute for canning. All
perishables still need to be refrigerated or frozen.
• Follow all food safety regulations as outlined by the FDA at
www.FDA.gov.
• Use only VacMaster
®
vacuum bags, rolls, containers and
accessories.
• Some fruits and vegetables may release gases, known as
outgassing. When packaging these fruits and vegetables,
outgassing can cause the vacuum to be gradually lost over time.
Blanching or freezing before vacuum packaging helps prevent
this from occuring.
• Delicate foods can be frozen prior to packaging to protect them
from getting crushed by the vacuum. If you are packaging fresh
meats without pre-freezing, first dry the meat. Place a folded
paper towel between the meat and the top of bag to help
absorb any moisture.
• To vacuum package liquids, pre-freeze in a dish, bowl, or ice
cube tray.
• Use VacMaster
®
Bone Guards to cover an item’s sharp edges to
prevent bag punctures.
• Allow foods and liquids to cool before vacuum packaging.
• Avoid overfilling the bag. Leave at least 3” of space between
the contents and the open end of the bag. This is called head
space. This allows room for the bag to tightly form around the
content and will prevent the bag from pulling out of the vacuum
chamber during the sealing process.
• To prevent wrinkles from forming in the seal, gently stretch the
bag flat along the seal bar before closing the lid.
• When using accessories, leave at least 1” of space between the
contents and the top of the container.
• Use a clean, damp cloth and mild soap to clean the PRO350.
• VacMaster
®
bags and rolls are boilable, freezable, and
microwavable.
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