PAC FOOD VS100 User Manual - page 5
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It is important to note that vacuum packaging cannot reverse the deterioration of
foods. It can only slow down changes in quality. It is difficult to predict how long foods
will retain their top-quality flavor, appearance or texture because it depends on the
age and the condition of the food on the day it was vacuumed packaged.
Note: 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.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops the
enzyme action, which leads 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.
Then, immerse the vegetables in cold water to stop the cooking process. Finally, dry
the vegetables on a towel before vacuum packaging. Cruciferous vegetables
(broccoli, Brussels sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases
during storage. Therefore, after blanching, they must be stored in the freezer only.