Vacmaster VP215 - Vacuum Packaging Guidelines

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Vacuum Packaging Guidelines
▫ 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 Chamber Pouches and accessories.
▫ Delicate foods can be frozen prior to packaging to protect them
from getting crushed by the vacuum.
▫ Use VacMaster® Bone Guards to cover an item’s sharp edges to
prevent pouch punctures.
▫ Allow foods and liquids to cool to room temperature before vacuum
packaging.
▫ Avoid overlling the pouch. Leave 3" minimum of space between the
contents and the open end of the pouch. This is called head space.
This prevents spills during the vacuum sealing process.
▫ To prevent wrinkles from forming in the seal, gently stretch the
pouch at along the seal bar before closing the lid.
▫ VacMaster® pouches are boilable, freezable, and microwavable.
When microwaving, it is important to pierce the pouch.
▫ 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 occurring.
NOTE: Due to the risk of anaerobic bacteria, soft cheeses, fresh
mushrooms, garlic and onions should never be vacuum packaged.
ARY, Inc. | 11880 College Blvd., Suite 550, Overland Park, KS 66210 | www.VacMasterFresh.com | 800-821-7849
VP215 Chamber Vacuum Sealer | User Guide