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Preparing Vegetables for Vacuum Sealing
Vegetables should be blanched before vacuum sealing to retain nutrients, flavor
and color.
To blanch vegetables, place them in a large pot of boiling water and cook
according to the chart below, then immediately drain and plunge drained
vegetables into a pot of very cold water to stop the cooking. Drain vegetables
then place on paper toweling or on a kitchen towel to dry, then vacuum seal
and freeze.
Vegetables Blanching Where Recommended
Black & Decker
®
Normal
(home frozen) Time to Store Storage System
Recommended
System
Storage Time Storage Time**
Asparagus 1 to 3 minutes Freezer Bag 3 years 10 months
Broccoli 3 to 4 minutes Freezer Bag 3 years 10 months
Brussels 3 to 4 minutes Freezer Bag 3 years 10 months
sprouts
Cabbage 3 to 5 minutes Freezer Bag 3 years 10 months
Cauliflower 3 to 4 minutes Freezer Bag 3 years 10 months
Corn, on the cob 6 to 12 minutesFreezer Bag 3 years 10 months
Corn, 4 to 6 minutes Freezer Bag 3 years 10 months
whole kernel
Green beans 2 to 3 minutes Freezer Bag 3 years 10 months
Snow peas 1 to 2 minutes Freezer Bag 3 years 10 months
Sugar snap peas 1 to 3 minutes Freezer Bag 3 years 10 months
* Recommended storage times are for quality only. Follow safe food-handling
procedures and consult individual product recommendations.
** Food Marketing Institute, January 2003.
** Food Marketing Institute, January 2003.
Preparing Cheeses for Vacuum Sealing
If cheese is used frequently, you might want to make the bag longer than normal by
3 to 4-inches (7.5-10 cm). That will allow you to cut to open and leave enough
room for 3 or 4 reseals.
Tip: For cubed cheeses like Cheddar or Swiss, freeze cubes on a cookie sheet
30 minutes to 1 hour before vacuum sealing. For shredded cheeses, toss with
1 tablespoon (15 ml) all-purpose flour per 2 cups (500 ml) of cheese; spread cheese
lightly on cookie sheet and freeze 20 minutes before sealing.
Cheese Where Recommended
Black & Decker
®
Normal
to Store Storage System
Recommended
System
Storage Time Storage Time**
Processed cheese Refrigerator Bag 8 months 1 to 2 months
(slices)
Cheese, hard Refrigerator Bag 6 to 8 months 3 to 4 months
(opened)
Parmesan, Romano Refrigerator Bag 6 to 8 months 1 month
(shredded)
Hard and wax-coated Refrigerator Bag 6 to 8 months 3 to 4 weeks
cheese, Cheddar,
Edam, Gouda, Swiss
(opened)
STORAGE GUIDES*
Preparing Meats/Poultry/Fish for Vacuum Sealing
For best results, freeze for 1 to 2 hours before vacuum sealing.
If pre-freezing is not an option, place a folded paper towel in the center of the
bag to absorb excess liquid, then place meat in bag. Vacuum seal bag with paper
towel and meat in place.
Meat/Fish/Poultry Where Recommended
Black & Decker
®
Normal
to Store Storage System
Recommended
System
Storage Time Storage Time**
Meat
(beef stew type)
Freezer Bag 3 years 6 to 9 months
Lamb Freezer Bag 2 years 3 to 4 months
(steaks and chops)
Pork (chops) Freezer Bag 2 years 2 to 3 months
Ground beef Freezer Bag 1 year 2 to 3 months
Poultry (whole chicken) Freezer Bag 3 years 12 months
Fish (lean) Freezer Bag 2 years 6 to 8 months
**
Food Marketing Institute, January 2003.
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