Summer harvest season is in full bloom! If you are producing more food than you could possibly consume all at once, don't fear, you can keep your fruits and veggies fresh for 5 times longer by vacuum packaging them!
Preparing Vegetables for freezing
For larger vegetables it’s preferable to cutthem into smaller portions after they have been processed. The best way to store all vegetables is to blanch them first, then cool, dry, vacuum pack and freeze.
Broccoli, cauliflower, cabbage, brussel sprouts, turnips and other cruciferous vegetables emit a gas when refrigerated, but not when frozen. You can use vacuum sealing to preserve these vegetables in the freezer, but not in the refrigerator.
Blanching
1. Have ready a large bowl of ice water (known as an ice bath), a slotted spoon and a plate lined with cloth or paper towel.
2. Bring a large pot of water to boil over high heat.
3. Prepare the vegetables.
4. Add the vegetables to the pot in small batches so that the water continues to boil. Make sure you blanch one type of vegetable at a time.
5. After about 30 seconds, test for doneness. Remove one piece, dip it into the bowl of ice water and taste. Keep tasting 30-60 seconds until the vegetables are cooked to your liking. Most vegetables take between 2-5 minutes.
6. When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and plunge them into the ice bath to stop the cooking process. (This is called "shocking.")
7. When the vegetables are completely cool, remove them from the ice bath and drain on the towel-lined plate
8. Blot any water still clinging to the vegetables, put vegetables in VacMaster pouch and then vacuum package with your VacMaster machine.
How to vacuum package fruits without crushing them
While fruits don't require blanching, some of them are too delicate to packaged with a vacuum sealer in their fresh state. For larger fruits it’s preferable to cutthem into smaller portions after they have been peeled. Smaller items like berries or plums may beleft whole but need to be cleaned thoroughly with fresh water.
- Wash the fruit and dry thoroughly.
- Pre-freeze the fruit by placing them on a cookie sheet and put them in the freezer for about 2 hours.
- Vacuum package once frozen with any VacMaster vacuum sealer.
Looking longer term storage? Try Flash Freezing!
If you have a bumper crop of zucchini or happen to bepreparing for the Zombie apocalypse and desperately need to store your fruitsand vegetables for longer periods like 2 years or more a great technique is asimplified home version of commercial flash freezing.
1. Prepare your fruits or vegetables.
2. Spread the prepared vegetables or fruits evenly on alarge baking sheets to form a single layer making sure the fruits or vegetablesaren’t touching.
3. Sprinkle the tray with cracked ice (this helps speed up thefreezing process).
4. Place the tray into the freezer unwrapped until the fruitsor vegetables are frozen solid.
5. Once frozen, place the fruits or vegetables in a vacuum sealing pouch.
6. Nowsimply vacuum pack your flash frozen fruits and vegetables in your VacMaster machine.
7. When you're readyto eat simply remove from the bag and add them to any of our favorite recipes.
Foods you should not vacuum package
1. Soft Cheese
2. Mushrooms
3. Garlic
FAQs
Raw vegetables from the families Cruciferae and Brassicaceae that emit gases shouldn't be vacuum sealed, just like raw onions and garlic. These veggies include arugula, cauliflower, Brussel sprouts, bok choy, cabbage, broccoli, and kale.
How to vacuum seal fruits and vegetables? ›
Sealing fruits and vegetables
To avoid crushing berries when vacuum sealing, freeze them first. Wash, dry and freeze them on cookie sheets, then bag and seal. Understand and follow all food safety guidelines.
Can you vacuum seal and freeze vegetables without blanching? ›
Blanch First, Then Seal
Before you vacuum seal vegetables for long-term storage in the freezer, it's imperative to blanch them first.
How long do veggies last vacuum sealed? ›
Vegetables. Vegetables can last for only 1 to 3 days inside the fridge, and even at that period they're already browning and inedible. When vacuum sealed, vegetables like lettuce can last for 2 weeks, and when blanched before sealing properly, the lifespan can be from 8 months to two years.
Do vegetables need to be dry before vacuum sealing? ›
Once you have blanched your veggies, make sure they are completely dry before moving on to the next step. Prior to vacuum sealing your produce, you'll want to flash freeze fruits and vegetables. Flash freezing your fruits and vegetables will lock in the freshness and flavor by forming ice crystals from the juices.
Can mold grow in vacuum sealed food? ›
Yes! Mold grows in closed humid spaces. You may think your items are safe because they're sealed airtight, but it is still possible for mold to manifest and grow inside your storage bags.
Can I vacuum seal a cucumber? ›
Two other things to keep in mind: Some vegetables, like cucumbers and potatoes, don't retain their texture well after defrosting so they aren't ideal for sealing and freezing, and avoid putting hot food immediately in the fridge as it can increase the temperature inside. How Long Does Vacuum Sealed Food Last?
Can tomatoes be vacuum sealed? ›
Typically, vacuum-packed tomatoes can last anywhere from 1 to 2 weeks longer than regular packing methods, helping to keep them fresh and tasty for a longer time. Just remember, it's still important to store them properly in the fridge to get the most out of their freshness!
How long will cabbage last if vacuum sealed? ›
VACUUM SEALED FOOD SHELF LIFE CHART
| Vegetables | Normal Shelf Life | Freezer |
|---|
| Green beans | 8 months (Freezer) | 2-3 years |
| Corn | 8 months (Freezer) | 2-3 years |
| Carrots | 2 weeks (Refrigerator) | n/a |
| Broccoli, Brussel spouts, cauliflower, cabbage, asparagus (blanched) | 8 months (Freezer) | 2-3 years |
Oct 20, 2023
All vegetables should be blanched and quickly cooled before freezing, drying or dehydrating. Exceptions: Diced or cut onions, green onions, leeks and peppers do not need to be blanched before preserving.
Vacuum sealer manufacturers recommend that you do not package raw onions, fresh mushrooms or fresh garlic due to botulinum concerns. Some foods do not seal well, such as bakery foods and liquid products.
What are the disadvantages of vacuum sealing food? ›
Some of the negatives include: Special bags required – Vacuum sealer appliances require special bags, and that expense can add up over time. Bags not reusable – Many of the required bags are not reusable. Therefore, it can get costly to buy a bunch of single-use containers, not to mention it's bad for the environment.
What vegetables can be vacuum sealed raw? ›
Most vegetables will do just fine when vacuum sealed and stored in the freezer. Green beans, for instance, can last as long as 2-3 years when vacuum sealed and stored in a freezer, versus a normal safe storage life of 8 months. Corn has a similar life when vacuum sealed.
Can you vacuum seal vegetables in mason jars? ›
Foods Well-Suited for Jars
Fruits, vegetables and meats are best for more conventional vacuum sealing storage, as they are likely going to be placed in the fridge or freezer until used. Those with naturally long shelf lives, however, are perfect for storing in jars.
How long do vegetables last in mason jars? ›
Usually, when you wash and cut your produce, their shelf life is limited to a couple of days. But, when I put them in mason jars after prepping them, they last a week to a week and a half. Because mason jars are air tight, they keep the produce from spoiling as quickly.
What should you not put in a vacuum bag? ›
As mentioned earlier, items with natural fibres like wool and fur clothing shouldn't be stored in vacuum bags for a long time. The fibres require air to stay in their natural shape. Storing them in compressed bags for a few months isn't that bad, but when storage exceeds six months, you'll start to cause damage.
Why shouldn't you vacuum seal onions? ›
Vacuum sealer manufacturers recommend that you do not package raw onions, fresh mushrooms or fresh garlic due to botulinum concerns. Some foods do not seal well, such as bakery foods and liquid products.
Can you vacuum seal cucumbers and freeze them? ›
Two other things to keep in mind: Some vegetables, like cucumbers and potatoes, don't retain their texture well after defrosting so they aren't ideal for sealing and freezing, and avoid putting hot food immediately in the fridge as it can increase the temperature inside.
Can potatoes be vacuum sealed? ›
Make sure the potatoes are thoroughly dried after blanching before vacuum sealing. Storage: Vacuum-sealed potatoes should be stored in the refrigerator to maintain their quality and safety. Depending on the specific circ*mstances, they might stay fresh for several days.
