Handleiding FoodSaver V2200 series (pagina 5 van 8) (Engels)

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Vacuum Packaging and Food Safety

The vacuum packaging process extends the life of

foods by removing most of the air from the sealed

container, thereby reducing oxidation, which affects

nutritional value, flavor and overall quality. Removing

air can also inhibit growth of microorganisms, which

can cause problems under certain conditions:

Mold – Easily identified by its fuzzy characteristic. Mold

cannot grow in a low oxygen environment, therefore

vacuum packaging can slow the growth of mold.

Yeast – Results in fermentation, which can be

identified by smell and taste. Yeast needs water,

sugar and a moderate temperature to grow. It causes

also survive with or without air. Slowing the growth

of yeast requires refrigeration, while freezing stops it

completely.

Bacteria – Results in an unpleasant odor,

discoloration and/or soft or slimy texture. Under

the right conditions, anaerobic bacteria such as

Clostridium botulinum (the organism that causes

Botulism) can grow without air and sometimes

cannot be detected by smell or taste. Although it is

extremely rare, it can be very dangerous.

To preserve foods safely, it is critical that you

maintain low temperatures. You can significantly

reduce the growth of microorganisms at

temperatures of 40°F (4°C) or below. Freezing at 0°F

(-17°C) does not kill microorganisms, but stops them

from growing. For long-term storage, always freeze

perishable foods that have been vacuum packaged,

and keep refrigerated after thawing.

It is important to note that vacuum packaging is NOT

a substitute for canning and it cannot reverse the

dete rio ration of foods. It can only slow down the

changes in quality. It is difficult to predict how long

foods will retain their top-quality flavor, appearance

or texture because it depends on age and condition

of the food on the day it was vacuumed packaged.

IMPORTANT: Vacuum packaging is NOT a substitute

for refrigeration or freezing. Any perishable foods

that require refrigeration must still be refrigerated or

frozen after vacuum packaging.

Food Preparation and Reheating Tips

Thawing and Reheating Vacuum Packaged Foods

Always thaw foods in either refrigerator or

microwave — do not thaw perishable foods at room

temperature.

To reheat foods in a microwave in a FoodSaver

Bag,

always cut corner of the bag before placing it on a

microwave-safe dish. However, to avoid hot spots, do

not reheat bone-in meat or greasy foods in microwave

within a FoodSaver

Bag. You can also reheat foods

in FoodSaver

Bags by placing them in water at a low

simmer below 170°F (75°C).

Preparation Guidelines for Meat and Fish:

For best results, pre-freeze meat and fish for 1-2 hours

before vacuum packaging in a FoodSaver

Bag. This

helps retain the juice and shape, and guarantees a

better seal.

If it’s not possible to pre-freeze, place a folded paper

towel between meat or fish and top of bag, but below

seal area. Leave paper towel in bag to absorb excess

moisture and juices during vacuum packaging process.

Note: Beef may appear darker after vacuum packaging

due to the removal of oxygen. This is not an indication

of spoilage.

Preparation Guidelines for Hard Cheeses:

To keep cheese fresh, vacuum package it after each

use. Make your FoodSaver

Bag extra long, allowing

one inch of bag material for each time you plan to

open and reseal in addition to the 3-inch room you

normally leave between contents and seal. Simply cut

sealed edge and remove cheese. When you’re ready to

repackage the cheese, just drop it in bag and reseal.

IMPORTANT: Due to the risk of anaerobic bacteria,

Soft cheeses should never be vacuum packaged.

Preparation Guidelines for Vegetables:

Vegetables need to be blanched before vacuum pack-

ag ing. This process stops the enzyme action that could

lead to loss of flavor, color and texture.

To blanch vegetables, place them in boiling water or

in the microwave until they are cooked, but still crisp.

Blanching times range from 1 to 2 minutes for leafy

greens and peas; 3 to 4 minutes for snap peas, sliced

zucchini or broccoli; 5 minutes for carrots; and 7 to 11

minutes for corn on the cob. After blanching, immerse

vegetables in cold water to stop the cooking process.

Finally, dry vegetables on a towel before vacuum

packaging.

Note: All vegetables (including broccoli, brussels

sprouts, cabbage, cauliflower, kale, turnips) naturally

emit gases during storage. Therefore, after blanching,

they must be stored in freezer only.

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Guidelines

for Vacuum Packaging

When freezing vegetables, it is best to pre-freeze

them for 1-2 hours or until solidly frozen. To freeze

vegetables in individual servings, first place on

a baking sheet and spread them out so they are

not touching. This prevents them from freezing

together in a block. Once they are frozen, remove

from baking sheet and vacuum package vegetables

in a FoodSaver

Bag. After they have been vacuum

packaged, return them to the freezer.

IMPORTANT: Due to the risk of anaerobic bacteria,

Fresh mushrooms, onions, & garlic should never be

vacuum packaged.

Preparation Guidelines for Leafy Vegetables:

For best results, use a canister to store leafy

vegetables. First wash the vegetables, and then dry

with a towel or salad spinner. After they are dried,

put them in a canister and vacuum package. Store in

refrigerator.

Preparation Guidelines for Fruits:

When freezing soft fruits or berries, it is best to pre-

freeze them for 1-2 hours or until solidly frozen. To

freeze fruit in individual servings, first place on a

baking sheet and spread them out so they are not

touching. This prevents them from freezing together

in a block. Once they are frozen, remove from baking

sheet and vacuum package fruit in a FoodSaver

Bag. After they have been vacuum packaged, return

them to the freezer.

You can vacuum package portions for baking, or in

your favorite combinations for easy fruit salad all year

round. If storing in the refrigerator, we recommend

using a FoodSaver

Canister.

Preparation Guidelines for Baked Goods:

To vacuum package soft or airy baked goods, we

recommend using a FoodSaver

Canister so they will

hold their shape. If using a bag, pre-freeze for 1-2

hours or until solidly frozen. To save time, make cookie

dough, pie shells, whole pies, or mix dry ingredients in

advance and vacuum package for later use.

Preparation Guidelines for Coffee and Powdery Foods:

To prevent food particles from being drawn into

vacuum pump, place a coffee filter or paper towel at

top of bag or canister before vacuum packaging. You

can also place the food in its original bag inside a

FoodSaver

Bag, or use a FoodSaver

Universal Lid

with the original container to vacuum package.

Preparation Guidelines for Liquids:

Before you vacuum package liquids such as soup

stock, pre-freeze in a casserole dish, loaf pan or ice

cube tray until solid. Remove frozen liquid from pan

and vacuum package in a FoodSaver

Bag. You can

stack these “frozen bricks” in your freezer. When you’re

ready to use, just cut corner of bag and place in a dish

in microwave or drop into water at a low simmer, below

170°F (75°C).

To vacuum package non-carbonated bottled liquids,

you can use a FoodSaver

Bottle Stopper with the

original container. Remember to leave at least one

inch of room between contents and bottom of Bottle

Stopper. You can re-seal bottles after each use.

Preparation Guidelines for Make-ahead Meals,

Leftovers and Sandwiches:

Efficiently store your make-ahead meals, leftovers and

sandwiches in the stackable, lightweight FoodSaver

containers. They are microwaveable, top rack

dishwasher safe and come with a custom adaptor. The

lightweight containers will be ready to head off to the

office or school when you are!

Preparation Guidelines for Snack Foods:

Your snack foods will maintain their freshness longer

when you vacuum package them. For best results, use

a FoodSaver

Canister for crushable items like crackers.

Vacuum Packaging Non-Food Items

The FoodSaver

vacuum packaging system also

protects non-food items from oxidation, corrosion

and moisture. Simply follow the directions to vacuum

package items using FoodSaver

Bags, Canisters and

Accessories.

To vacuum package silver, wrap fork tines in soft

cushioning material, such as a paper towel, to avoid

puncturing bag. Your FoodSaver

Bags are ideal for

outdoor excursions. For camping and hiking, keep your

matches, maps and food dry and compact. To have

fresh water for drinking, simply fill a FoodSaver

Bag

with ice, seal it and when needed, let the ice pack melt.

If you’re going sailing or boating, vacuum package your

food, film and a dry change of clothes. Just remember

to bring scissors or a knife to open the bag.

To keep emergency kits safe and dry, vacuum package

flares, batteries, flashlights, matches, candles and

other necessities. Your emergency items will stay dry

and organized in your home, car or boat.

7 8

FoodSaver V2200 series Handleiding

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