What Foods Can Be Vacuum Sealed?

Vacuum sealing has become an increasingly popular method for food preservation, offering extended shelf life, reduced waste, and enhanced flavor retention. But not all foods are suitable for this technique. Understanding which foods can and cannot be vacuum sealed is crucial for maximizing the benefits of this preservation method while ensuring food safety.

Almost any food ― meats, vegetables, solid fruits, and bulk products ― can be vacuumed. However, there are a few exceptions that require more attention or cannot be packaged in a vacuum environment at all. For example, you should not vacuum seal mushrooms, garlic, and soft cheese such as brie and ricotta. These foods may contain anaerobic bacteria that can grow and develop in the oxygen-free environment inside the vacuum bag.

Some products require blanching before vacuum-sealing. Cabbage, broccoli, cauliflower, carrots, kale, Brussels sprouts, and beets can be vacuum-sealed, but they should be blanched first. Boil them for about 5 minutes and plunge them into ice water to stop the cooking process. Then, you can safely pack and freeze them! Blanching stops the production of enzymes that ruin quality and color. Be sure to allow the food to cool to room temperature before packing, as bacteria thrive at high temperatures.

There are also products recommended to be frozen before vacuum-sealing. Some delicate items, such as soft desserts (cakes, pastries, muffins), may be damaged if the air is completely evacuated from the bag during vacuum packaging. Therefore, you can freeze them slightly before packaging. This will also help reduce the risk of any soft particles or streaks being sucked into the pump.

Vacuum sealing is a versatile and effective method for preserving a wide variety of foods. By knowing which foods are suitable for vacuum sealing and following proper guidelines, you can enjoy fresh, delicious food for longer periods while reducing food waste.