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VACUUM PACKAGING

Vacuum packaging is a two-step process of first removing air from a container and then sealing it so that air and moisture cannot re-enter. While essential for life, oxygen is also one of the main reasons food and other items deteriorate during storage, changing its nutritional value, texture, colour, flavour and overall quality. It has been proven that vacuum-packaged foods retain their freshness three to five times longer in the freezer, refrigerator and pantry.

Vacuum packaging is not a substitute for canning or freezing; it does not destroy microorganisms. But since the growth of microorganisms is significantly reduced at temperatures below 40ºF (4ºC), vacuum-packaged foods that are stored in the refrigerator or freezer have a prolonged shelf life of three to five times longer.

Vacuum Packaging Possibilities

Take advantage of specials and bulk shopping. Independent studies show that beef and chicken stored in regular freezer bags show measurable weight loss, ice crystal formation and visible freezer burn in one to two weeks. Similar products that have been vacuum sealed show no weight loss, no ice crystal formation or no visible freezer burn after a four-week period.

Prolong refrigerator storage of weekly groceries. In a vacuum packaged container, salad greens (lettuce and spinach) and berries (blueberries, raspberries, strawberries, etc.) stay fresh for up to 2 weeks. Since moulds can’t grow in a low oxygen environment, cheese can be kept in the refrigerator for a year or more.

Freeze summer bounty to enjoy all winter. Vacuum packaged vegetables and fruits will retain their quality, without freezer burn, for 2 to 3 years. Vegetables can be reheated by microwaving or boiling right in the bag from your vacuum packaging set.

Freeze fish and game. Fishermen and hunters consider it essential.

Bulk cook. Save time by doubling or tripling casseroles or baking, vacuum packaging, and freezing for later use.

Freeze homemade soups and sauces. To reheat, they simply immerse the bag in a pot of boiling water.

Prepare portion-controlled meals. Busy singles prepare and plate extra when cooking so they’ll have a healthy, homemade meal ready to reheat in minutes in the microwave.

Keep dry goods fresh. By removing moisture-ladened air, vacuum packaging prevents dry solids, such as sugar and flour, from becoming hard and caked. Cereals, crackers and snack foods repackaged under vacuum after opening retain their original crispness for weeks. In the absence of oxygen, insects cannot survive and hatch.

Prevent oils from going rancid. Once expensive oils are opened, replacing the bottle top with a bottle stopper keeps oxygen out and retains freshness. You can do the same to keep left over wine.

Protect non-food items from corrosion and moisture-damage. Vacuum packaged silverware won’t tarnish. Matches, clothes, film, batteries, maps, flashlights – anything you would take on a camping, canoeing, cycling or hiking trip – stay dry. Rare books, photo albums and important documents, such as birth certificates, are protected.

Retain moisture in children’s clay or window putty

The bottom line
Vacuum packaging your food can help slow food spoilage preserving the nutrient content and reducing food waste.