Foods to Avoid Vacuum Sealing
“Food preservation equipment can do wonders for any kitchen, but keep these foods away for safety.”
Chamber vacuum sealing is one of the most effective ways to preserve food, but it can backfire with certain food items. Some foods require pre-freezing or blanching before sealing to protect them. In some cases, vacuum sealing can even accelerate spoilage.
When is Vacuum Sealing Food Not Safe?
A chamber vacuum sealer is a powerhouse food preservation technique. Oxygen is the number one enemy of most food’s shelf life. This is why producers double wrap breads in plastic bags, vacuum seal meats, and seal extra plastic lids on items.
While standard protocol for many foods, some never see an airtight package. Think about the produce section, which rarely pre-packages items.
Specific foods require specific precautions:
- Blanching: Blanching is a method of stopping enzymatic processes which release natural gases and lead to spoilage. It involves submerging vegetables in boiling water and then quickly cooling them through an ice bath.
- Pre-Freezing: Soft, easily crushable items like fruits typically require pre-freezing. This prevents crushing and keeps the liquids inside the food. Vacuum sealing liquidy fruits may pull the moisture out and crush them if not pre-frozen.
- Foodborne Illness: Some foods contain anaerobic bacteria. These will grow in a vacuum sealed package, causing serious illness if consumed. These are the foods that must NEVER be vacuum sealed.
Below is a more in depth explanation:
Natural Gas Emission: Certain foods, such as garlic and onions, release natural gases and moisture. This acts as a natural ripening process. Even when vacuum sealed, these gases will continue to release. Vacuum sealing these products accelerates spoilage even more than normal.
Anaerobic Bacteria: Some foods host anaerobic bacteria that thrive in a vacuum sealed environment. Clostridium botulinum, otherwise known as botulism, is an example of this.
Excess Moisture: Softer produce could become mushy if vacuum sealed when fresh. The humid atmosphere can also encourage anaerobic bacteria growth, leading to spoilage and illness.
Avoid Vacuum Sealing These Foods
Food preservation equipment can do wonders for any kitchen, but keep these foods away for safety.
Unsafe Foods:
- Raw garlic
- Raw onions
- Raw lettuce
- Raw mushrooms
- Soft cheeses
- Whole apples (require lemon juice to prevent browning)
- Freshly cooked or steamed vegetables (must allow to cool first)
Blanch These First:
- Arugula
- Bok choy
- Broccoli
- Brussels sprouts
- Cabbage
- Cauliflower
- Kale
- Radishes
- Turnips
Cruciferous vegetables emit natural gases when raw. Blanching them stops this process, allowing for vacuum sealing.
Vacuum sealing food for freezing is one of the greatest advantages of a vacuum sealer. Blanching opens the door to freezing vacuum sealed veggies, preserving freshness.
Steps for Blanching Before Vacuum Sealing
1. Rinse produce, then cut if desired.
2. Fill a pan with enough water for either steaming or boiling and bring to a boil.
3. Add produce and boil/steam for 1-4 minutes.
4. IMMEDIATELY transfer produce to ice-cold water to halt the cooking process.
5. Divide the vegetables into vacuum bags.
6. Vacuum seal and freeze for freshness.
Flash-Freeze These:
- Blueberries
- Raspberries/Blackberries
- Strawberries
The fruits below produce ethylene gas, requiring flash-freezing to prevent early spoilage.
- Apples
- Avocados
- Melons
- Mangoes
- Peaches
- Pears
- Tomatoes
- Bananas
Steps for Flash-Freezing Before Vacuum Sealing
1. Clean the food items.
2. Remove undesirable sections and peel off skin.
3. Place berries in an even, thin layer onto a sheet pan.
4. Fully freeze.
5. Separate into desired portions in vacuum bags.
6. Vacuum seal.
7. Put now vacuum sealed food back in the freezer.
Hot Foods
Freshly cooked or steamed food continues to release heat and steam inside a vacuum sealed pouch, creating space and moisture. This essentially reverses the benefits. Let food cool to room temperature or lower before vacuum sealing.
Additionally, not all vacuum seal bags for food are capable of handling high heat. Hot foods may melt the pouch plastic into the food.
Food Safety Guidelines to Avoid Bacterial Growth When Vacuum Sealing
Contamination is common in homemade foods. To prevent early spoilage, practice normal food safety protocol.
Essentially, regular food safety protocols apply to vacuum sealing. Contamination and spoilage can easily come from unclean hands, tools, and surfaces. Practice hygienic cooking and storage habits for best results.
How long does vacuum sealed food last in the fridge? How about the freezer? This depends entirely on the food. For more on how long specific foods can last, check out this section of our Ultimate Vacuum Sealing Guide.
Food Safety Guidelines for Vacuum Sealing
– Thoroughly wash hands before vacuum sealing food.
– Use clean tools/appliances.
– If tools come into contact with raw meat, sanitize properly.
– Sanitize countertops and surfaces before working.
– Keep frozen foods 32°F or lower, and refrigerated food between 34°F and 40°F.
Additional Information
Keeping food fresh for longer is just the beginning of the advantages of vacuum sealing. So make sure to check out our video to see how each vacuum sealer style differs in effectiveness to prevent freezer burn!
For more information on this and all things vacuum sealing, check out our Ultimate Vacuum Sealing Guide.
If you have further questions about vacuum packaging, please do not hesitate to call or email us anytime! We look forward to hearing from you.
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